Famous Sticky Date Pudding from the Lake District
Indulge in the timeless charm of the Lake District with this Famous Sticky Date Pudding, a decadent treat that's rich, moist, and irresistibly comforting. Featuring sweet, softened dates folded into a light sponge batter and baked to perfection, this pudding is elevated by a luscious homemade toffee sauce made with muscovado sugar and double cream. Perfectly balanced with notes of caramel and vanilla, every bite is a nostalgic nod to classic British desserts. Ready in just an hour, this recipe makes the ultimate show-stopping dessert for dinner parties or cozy family gatherings. Serve it warm with an extra drizzle of toffee sauce, a dollop of cream, or a scoop of vanilla ice cream for an indulgent finale that will leave your guests craving more.
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Recipe Information
Ingredients
- 200 g dates (pitted, chopped)
- 250 ml boiling water
- 1 tsp bicarbonate of soda
- 85 g unsalted butter
- 175 g soft brown sugar
- 2 eggs
- 175 g self-raising flour
- 1 tsp vanilla extract
- 250 ml double cream
- 200 g light muscovado sugar
- 85 g unsalted butter (for sauce)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm square baking dish or similar-sized pudding basin with butter.
Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and stir in the bicarbonate of soda. Let this mixture sit and soften for about 10 minutes.
In a large mixing bowl, cream together the unsalted butter and soft brown sugar until light and fluffy using an electric mixer or a wooden spoon.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Sift the self-raising flour and gently fold it into the mixture using a spatula or metal spoon. Avoid overmixing.
Add the softened date mixture (including the liquid) to the batter and mix until well combined. The batter should be fairly loose.
Pour the batter into the prepared baking dish, smoothing the surface with a spatula. Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
While the pudding is baking, make the toffee sauce. In a medium saucepan, combine the double cream, light muscovado sugar, and unsalted butter (for the sauce). Cook over medium heat, stirring, until the sugar dissolves and the mixture thickens slightly (about 5 minutes). Remove from heat and set aside.
Once the pudding is baked, remove it from the oven and allow it to cool slightly. Pour about half of the toffee sauce over the warm pudding, spreading it evenly to soak into the cake.
Serve the pudding warm, sliced into portions, with the remaining toffee sauce drizzled over each piece. Add a dollop of cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
5143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.4 g | 354% | |
| Saturated Fat | 168.7 g | 843% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 658.9 g | 240% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 504.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 718 mg | 55% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
