Indulge in the comfort of a Thermomix Sticky Date Pudding, luxuriously soaked in a creamy butterscotch sauce. This old-fashioned dessert is a breeze to make in the Thermomix, ensuring a delicious winter dessert that everyone will love.
FEATURED REVIEW
"Made this last minute, it was super easy to do and was delicious. I didn't have regular cream so made the sauce with flora plant based and it was still really lovely. I will definitely be making this one again. A hit with both my husband and my 6 year old."
GULLIVER
Sticky Date Pudding, also known as Sticky Toffee Pudding, is the epitome of indulgence. It's a dessert that tastes incredible, fresh from the oven, drenched in butterscotch sauce. The only choice is whether to serve it with generous lashings of cream or a decadent scoop of vanilla ice cream.
Jump to:
Why You'll Love This Recipe
- Nostalgic - Sticky Date Pudding is an old childhood favourite, and if you grew up in the UK, there is a high chance you had it for school dinner.
- Super simple - as with many Thermomix recipes, this one is a doddle to make.
- Winter comfort food - one of the best winter desserts to help beat the chill (in my opinion).
Ingredients
Note: The full quantities are shown in the recipe card below.
For the Sticky Date Sponge:-
- Dates - the key ingredient! Use regular supermarket dates. You could use Medjool dates, but they are more expensive.
- Brown sugar - use soft brown sugar.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
- Bicarbonate of soda - helps to soften the dates.
- Eggs - use large eggs.
For the creamy Butterscotch Sauce:-
- Brown sugar - use soft brown sugar.
- Cream - use full-fat whipping cream.
- Unsalted butter -
- Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1: Soften Dates
Soak the dates in boiling water and bicarbonate of soda in the Thermomix bowl for 10 mins, then mix until smooth.
Step 2
Transfer the date mixture to a mixing bowl. Clean and dry the Thermomix bowl.
Step 3: Mix Batter
Cream the butter and sugar together, then add the eggs, one at a time, through the hole in the lid whilst the Thermomix is running.
Step 4: Add Dates & Flour
Add the flour and reserved date mixture to the Thermomix bowl.
Step 5
Mix until combined.
Step 6: Bake
Pour the batter into a baking dish and bake in the oven until golden brown.
Step 6: Make Sauce
Make the creamy butterscotch sauce in the Thermomix and pour over the pudding before serving.
Top Tip
For an extra moist Sticky Date Pudding, poke holes over the top of the sponge with a toothpick or skewer and pour the butterscotch sauce over the top just before serving.
To Make Ahead
The sponge and the sauce can be made a day ahead, stored separately, and covered in the fridge. You can heat them both in the microwave.
FAQs
If you have any leftover pudding, it will last in the fridge for up to 5 days; store it in an airtight container to retain its moistness.
Yes. The sponge and sauce should be frozen separately in an airtight container for up to 2 months. Thaw them both in the fridge overnight and warm them in the microwave.
📖 Recipe
Thermomix Sticky Date Pudding
A comforting Thermomix Sticky Date Pudding soaked in a sweet butterscotch sauce, it's an old-fashioned favourite perfect for cosy nights.
Ingredients
For the Sponge
- 160g pitted dates
- 280g boiling water, from the kettle
- 1 teaspoon bicarbonate of soda
- 60g unsalted butter, cut into cubes and softened at room temperature
- 155g soft brown sugar
- 155g self-raising flour
- 2 large eggs
For the Butterscotch Sauce
- 225g brown sugar
- 100g butter, unsalted
- 100g full-fat whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C fan/180°C and grease a shallow dish with butter. My dish measures 23cm x 17cm, but you could use one of a similar size.
- Place the pitted dates in the Thermomix bowl. Add the boiling water and bicarbonate of soda, and let them soak for 10 minutes.
- After 10 minutes, mix the date mixture for 10 sec/speed 4. Scrape down the sides of the Thermomix bowl and mix again for 10 sec/speed 4. Transfer the date mixture to a separate bowl and set aside to cool. Clean and dry the mixing bowl.
- Insert the butterfly whisk: Add the butter and sugar to the Thermomix bowl and mix for 1 min/speed 3. Scrape down the sides of the bowl and mix again for 1 min/speed 3 until creamy.
- Set the Thermomix to run for 30 sec/speed 3. Add the eggs slowly, one at a time, through the hole in the lid. Scrape down the bowl and mix again for 30 sec/speed 3.
- Remove the butterfly whisk: Add the flour and reserved date mixture and mix for 5 sec/speed 4. Scrape down the sides of the bowl and mix again for 5 sec/speed 4 until combined.
- Pour the mixture into the prepared dish and bake in the oven for 45-55 minutes until golden brown and a skewer comes out clean. The timing will vary depending on the oven and the size of the dish used.
For the Butterscotch Sauce
- Place all the Butterscotch Sauce ingredients into the Thermomix bowl and cook for 9 mins/Varoma/speed 2 with the simmering basket or splatter guard on the mixing bowl lid instead of the measuring cup. The sauce will continue to thicken once it cools.
- When the sponge comes out of the oven, pour the sauce over it and serve with vanilla ice cream, if desired.
- For an extra moist Sticky Date Pudding, poke holes over the top of the sponge with a toothpick or skewer and pour the butterscotch sauce over the top just before serving.
Notes
Storage
If you have any leftover pudding, it will last in the fridge for up to 5 days; store it in an airtight container to retain its moistness.
Yes. The sponge and sauce should be frozen separately in an airtight container for up to 2 months. Thaw them both in the fridge overnight and warm them in the microwave.
To Make Ahead
The sponge and the sauce can be made a day ahead and stored separately and covered in the fridge. You can heat them both in the microwave. The sponge can also be frozen for up to three months.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 511Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 427mgCarbohydrates: 76gFiber: 2gSugar: 59gProtein: 5g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Gulliver says
Made this last minute, it was super easy to do and was delicious. I didn’t have regular cream so made the sauce with flora plant based and it was still really lovely. I will definitely be making this one again. A hit with both my husband and my 6 year old.
Vicki says
So glad it worked out well - thank you for letting me know! Vicki.
Lia Saunders says
Hi Vicki Do you think I could use dried figs instead of dates?
Vicki says
Hi Lia, Apologies for the late response. I haven't tried the recipe with dried figs. However, I did a quick Google search and found on a reputable website that dried figs could be substituted for dates in most recipes. Hope it works! Vicki
Paula says
Can you use gluten free instead of wheat flour? Same quantity?
Vicki says
Hi Paula, I'm afraid I've not made this recipe with GF flour so not sure how it would turn out.
If you google Skinnymixers, she has a good GF sticky date pud on her website using almond flour.
Vicki
Kim King says
Hi, Just a note to say I made this with gluten free self raising flour from Aldi and it worked perfectly. Very delicious. It was a straight swap, weight for weight.
Cheers, Kim
Vicki says
That's good to know Kim - thank you for letting me know. Vicki.