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Sticky Date Pudding with Toffee Sauce:

This might be the best Date Pudding ever. This recipe has evolved from a recipe I got from epicurious site for recipes. I made some adjustments, and it turned out so juicy and yummy. Try it yourself and see. Enjoy ;-)


  • *** For PUDDING:

  • 300 gm Dates, pitted& coarsely chopped+ 2 cups boiling water+ 1 tsp Baking Soda

  • Dry ingredients: 2 cups Flour+ 2 tsp Baking Powder+ ½ tsp Baking Soda+ ½ tsp Salt+ 2 tsp Cinnamon+ ½ tsp Nutmeg+ ½ tsp Ginger. Sifted& set aside

  • 3 eggs+ 1 tsp Vanilla extract

  • ¾ stick (or 80 gm) Butter, softened

  • 2 tbsp Brown Sugar

  • ¼ cup Walnut finely chopped

  • ¾ cups milk+ 2 tbsp brown sugar

  • ***For SAUCE:

  • 1 stick (112 gm or ½ cup) Butter+ ½ Brown Sugar+ 1 cup Whipping cream+ ½ tsp Vanilla extract

  • ***Coarsely chopped Walnuts for topping


  • 1.

    In deep sauce pot, add dates+ boiling water, bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat, add 1 tsp baking soda& mix ( mixture will foam). Set aside for 20 minutes.

  • 2.

    Mean while, using electric mixer, beat butter and sugar till light& fluffy. Add eggs, one at a time, and beat well after each addition.

  • 3.

    Gradually, add sifted flour mixture beating well after each addition. Mixture will become thick. Add the date mixture and mix just till well combined.

  • 4.

    Pour batter into greased& floured 9 x 11 inch baking tray. Bake in a hot water bath (place baking tray in a larger baking tray filled half way up with boiling water), in a preheated oven, starting with high temperature, 400F (or 240C), and reduce temperature gradually for 7-8 minutes till you reach 375F (or 180C) and continue baking for another 30-35 minutes.

  • 5.

    Remove pudding tray from water. Set aside. Poke pudding with wooden stick. Mix milk+ brown sugar and sprinkle all over and set aside in the tray till all liquid absorbed, about 10 minutes.

  • 6.

    Meanwhile, prepare Toffee Sauce: Melt butter in sauce pan. Add sugar and bring to boil. Add whipping cream+ vanilla& bring to boil while stirring. Simmer for 5 minutes over low heat. Remove from heat to cool. Serve warm.

  • 7.

    Remove from tray (or keep in tray if you’re using the ceramic-type baking plate). Pour half of the Toffee sauce on top. Sprinkle with coarsely chopped walnuts. Cut and serve WARM with the rest of the sauce and Ice cream if desired.

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Posted by Huda Abu HamdiaReport
but tell me, what is the benifit of using the tea by the way ???
Posted by Huda Abu HamdiaReport
I would definitely love to try new ways.. thanks allot my dear .. I'm always open for new methods, it\s always trials and errors to see what is best :-) ..
many many thanks my dear .. next time i make it, inshalla i'll try the tea method, will note it down in my book so i won't forget trying it next time :-)
Posted by Huda Abu HamdiaReport
Hi Damo..
I hope u'll like it :-)
thank you :-)
Posted by Huda Abu HamdiaReport
salam my dear..
I'm so glad u like my recipes.. I sent u reply to ur inquiries on ur mail.. hope u get it, and so sorry for the delay, I just don't get notifications to know if there's any comments on any of the recipes, I only get to see the comments on my home page!!
god bless u and ramadan kareem..
Posted by Sue427Report
This recipe is just what I am looking for. I am doing a middle eastern meal for 160 people in a few weeks time and would prefer to bake the dessert in advance possible a couple of days before but leave in the pans and reheat on the night. Can that be done? Can I go to the stage of adding the milk and brown sugar and then allow to cool and refrigerate until the event and then reheat gently in a Bain Marie just to take the chill off? I would love to hear your suggestions. Even better can I serve it cold with the warm sauce. By the way does this dessert have a middle eastern name?
Posted by Huda Abu HamdiaReport
Forgot to answer you about the name, No, there is no Arabic or middle eastern name for this dear!
Posted by Huda Abu HamdiaReport
Hi Sue.. Soooooooooooooo sorry for replying now, but unfortunately we dont; get notifications for the comments we get over the rcipes'pages! :-(
Hope your feast went just great! I hope you manage to serve this dessert as you wished it would be..
Anyways, you can serve it room temperature with warm sauce, but I feel it would be better warm, but it's up to you at the end.
You can prepare it till the end, then let it cool down and then freeze it for months. Just take it out few hrs before serving or the day before, then you can warm me up in a microwave for 30 seconds or 1 minute using the DEFROST option, or can warm it up in a Bain Marie, both ways will be just perfect.
Hope I can hear from you to know how it all went. please do send me a message over my facebook page:
I'll be so happy to hear from you soon.