A comforting Thermomix Sticky Date Pudding soaked in a creamy butterscotch sauce. Made easily in the Thermomix, it’s an old fashioned favourite that everyone will love.
Sticky Date Pudding is the ultimate comfort food that tastes terrific fresh from the oven drenched in a sweet caramel sauce. It’s stodgy, moist and everything a dessert should be. The only choice is whether to serve it with lashings of cream or a scoop of vanilla ice cream.
Us Brits call it Sticky Toffee Pudding and growing up it was a school dinner staple. I think Sticky Date Pudding is far more fetching considering dates are the main ingredient. If you don’t like dates don’t worry, you can’t really taste them. My daughter won’t go anywhere near them as they remind her of cockroaches, but she’ll devour this in no time.
It’s quick and easy to prepare in the Thermomix and you probably already have most of the ingredients on hand. I love making it in one big dish, but it’s also popular to serve as individual puddings. We don’t have it too often as it’s quite indulgent, but it is lovely to have for Sunday lunch.
Ingredients to Make Sticky Date Pudding
You just need six ingredients to make the sponge. The dates I’ve used are just regular supermarket ones, you could also use Medjool dates but, they are a bit more expensive.
The sweet butterscotch sauce is made with sugar, cream, butter and vanilla extract. As with all Thermomix sauces, it’s effortless to make.
To Make The Pudding Ahead
Both the sponge and the sauce can be made a day ahead and stored, separately, covered in the fridge. You can heat them both up in the microwave. The sponge can also be frozen for up to three months.
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For the Sponge
- 160g pitted dates
- 280g boiling hot water, from the kettle
- 1 teaspoon bicarbonate of soda
- 60g unsalted butter softened at room temperature and cut into cubes
- 155g soft brown sugar
- 155g self-raising flour
- 2 eggs
For the Butterscotch Sauce
- 250g full-fat whipping cream
- 200g brown sugar
- 130g butter, unsalted
- 1 teaspoon vanilla extract
- Preheat the oven to 180°C / 160°C fan and grease a shallow dish with butter. The oval dish I use measures 23cm x 17cm. You could also use small pudding moulds or ramekins - just reduce the cooking time if doing so.
- Place the pitted dates into the mixing bowl and chop 6 sec/speed 7. Scrape down the side of the mixing bowl.
- Cover them with 280g boiling water and leave for 5 minutes to soften. After 5 minutes, mix for 10 sec/speed 4. Scrape down the bowl and mix again for 10 sec/speed 4.
- Add the bicarbonate of soda and combine 6 sec/speed 2.
- Transfer the date mixture to a separate bowl and set aside. Clean and dry the mixing bowl.
- Insert the butterfly whisk: Add the butter and sugar and blend 1 min/speed 3. Scrape down the bowl and blend again for 1 min/speed 3 until creamy.
- Set the Thermomix running on speed 3 for 30 seconds and add the eggs one at a time through the hole in the lid. Scrape down the bowl and blend again for 30 sec/speed 3 until combined. Remove the butterfly whisk.
- Add the flour and reserved date mixture and mix 5 sec/speed 4. Scrape down the side 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 45-60 minutes until golden brown and a skewer comes out clean. Timing will vary on oven and size of dish used.
- Place all the ingredients into the Thermomix bowl and cook for 5-7 mins/80/speed 3 until thick and creamy.
- Pour over the sponge as soon as it comes out of the oven.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 590Total Fat: 32gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 133mgSodium: 274mgCarbohydrates: 74gFiber: 2gSugar: 57gProtein: 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.