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    Sticky Date and Toffee Pudding

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    Sticky Date and Toffee Pudding

    Hadrawi dates from Israel are small and dark with an intense flavour - delicious eaten on their own or when used in baking. Serve these individual puddings with cream or ice cream.

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 284ml pot Waitrose Double Cream
    • 225g soft dark brown sugar
    • 2 tsp black treacle
    • 250g pack Waitrose Hadrawi Dates, halved, pitted and roughly chopped
    • 1 tsp bicarbonate of soda
    • 50g unsalted butter
    • 2 medium eggs
    • 175g self-raising flour, sifted


    1. Preheat the oven to 180°C, gas mark 4. Grease 6 x 175ml metal pudding pots or individual pudding basins. To make the toffee sauce, place the cream, 50g sugar and the treacle in a pan. Cook slowly over a gentle heat, stirring occasionally, until the sugar has dissolved. Bring to the boil for 2 minutes.
    2. Place the dates and 300ml cold water in a saucepan and bring to the boil. Remove from the heat and stir in the bicarbonate of soda, which will make the mixture fizz for a few moments.
    3. Cream together the butter and remaining sugar, until light and fluffy, and gradually beat in the eggs. Fold in the flour, then stir in the date mixture. Place 2 tbsp of the toffee sauce in the bottom of each pot or basin and pour in the pudding mixture. Place in a roasting tin, then pour in enough boiling water to come half way up the sides of the pots.
    4. Cook for 40-50 minutes until set, allow to stand for 2 minutes then turn the puddings out onto a serving plate.
    5. Serve with the remaining warm toffee sauce and pouring cream or vanilla ice cream.

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    Cook's tips

    To make 1 large pudding, butter a 1.4-litre, shallow, ovenproof dish and pour half the toffee sauce into the bottom. Cover with the pudding mixture and cook as above for 50 minutes, or until set.

    Hadrawi dates are naturally sweet and make a healthy snack. They keep for several weeks and are best stored in a cool, dry place.


    Average user rating

    2 stars