DISH RESEARCH · Dessert
Sticky date pudding
Also known as: Sticky toffee pudding
Donna Hay’s sticky date pudding processes fresh dates into a brown-sugar-and-egg batter, bakes it in a lined square tin and serves squares with a separately cooked butterscotch sauce.
About Sticky date pudding
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Donna Hay’s sticky date pudding bakes a fresh-date batter and finishes the cut squares with its own butterscotch sauce. Brown sugar sweetens both the pudding and the separate butter-and-cream sauce.
Seeded, chopped dates stand briefly in boiling water with bicarbonate of soda. The entire date mixture is processed with unsalted butter, brown sugar and three eggs until combined, then sifted self-raising flour is processed through it.
The smooth batter is poured into a lightly greased square tin lined with non-stick baking paper. After baking, the pudding rests in its tin before being turned onto a wire rack.
For the sauce, a separate portion of unsalted butter heats with brown sugar until the sugar dissolves. Single pouring cream is gradually stirred in, and the sauce boils until it has thickened slightly.
The pudding is cut into squares and drizzled with the butterscotch sauce. Hay serves this version warm or at room temperature, with the date-filled cake and creamy brown-sugar sauce together.
Ingredients in Sticky date pudding
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Dried Datesbase
- Wheat flourbase
- Buttercooking medium
- Creamother
- Brown Sugarother
- Baking Sodaother
- Eggother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.