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individual sticky date pudding
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5 from 2 votes

Steamed Sticky Date Pudding

Steamed Sticky Date Puddings are a firm favorite and a great make ahead dessert option. The star of the show here is rich toffee sauce which gets poured over each pudding at the table.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: Australian, English, Western
Keyword: pudding, steamed pudding, sticky date pudding
Servings: 6
Calories: 765kcal


For the puddings

For the toffee sauce

  • 1 cup dark brown sugar 200g firmly packed
  • 1 cup pouring cream
  • 3 oz unsalted butter 85g
  • ½ tsp salt fine or table salt


  • Put the dates, baking soda and boiling water into a bowl and leave to stand for 10 minutes.
  • Preheat oven to 212°F/100°C, steam setting (100% humidity). Grease 6 x 2/3 cup pudding molds (or 8 x ½ cup molds for smaller puds, or use ramekins, or a muffin pan) and line the base of each with a small piece of parchment paper. Set aside while you make the puddings.
  • Put the butter and sugar into the bowl of a stand mixer and beat until creamy. Mix in the vanilla then the eggs, one at a time, fully incorporating the first before adding the second.
  • Give the date mixture a and squash any larger pieces with the back of a spoon to break them down a little (or puree in a blender if you want it completely smooth), then add this to the mixture with the flour, baking powder and salt. Mix just until everything is combined and smooth.
  • Divide the mixture evenly between the prepared molds. Steam for 20 minutes (no need to cover).
  • While the puddings are steaming, make the sauce. Put all the ingredients except the salt into a saucepan and cook over medium heat until the butter melts and the mixture comes to a boil. Reduce heat to a simmer and cook, stirring occasionally until the sauce is thick and glossy. This should take about 5 minutes. Stir in the salt (start with the lesser amount and add more to taste if you think it needs it).
  • When the puddings are cooked, turn them onto serving plates and pour over a generous amount of sauce. Add a spoonful of cream to the plate if you like, and serve immediately.
  • The puddings and sauce can be made ahead of time and fully cooked. The puddings will keep, individually wrapped in the freezer for up to 2 months, and the sauce will keep in the fridge for 4-5 days. Reheat the puddings from frozen by putting into a cold oven and setting to 212°F/100°C, steam setting (100% humidity). Heat for 12-15 minutes. Reheat the sauce on the stove until warm.


  1. These puddings can be made in individual pudding molds, teacups, ramekins or muffin pans. The recipe makes 6 2/3 cup sized puddings or 8 half cup puddings if you’d like to stretch the batter further. The cooking time remains the same. See the main post for larger pudding cooking times.
  2. You can use regular brown sugar in the sauce instead of dark brown, you just won’t get as deep a color.
  3. I like to serve these with a spoonful of thick cream, which might seem like overkill but it makes a nice counterpoint to the sweetness of the puddings and sauce.


Calories: 765kcal | Carbohydrates: 106g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 526mg | Potassium: 525mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1195IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg