Sticky Date Pudding Cake (Self-Saucing)
Warm, dark and self-saucing — a date-caramel forms at the bottom as it bakes. All the toffee comfort of the pub classic with zero refined sugar.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Sweetened with whole dates
- Makes enough for 9
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 1/4 cups (200 g) Medjool dates, pitted and chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 2 large eggs
- 1/4 cup (60 ml) melted butter
- 1 tsp vanilla
- 1 1/2 cups (180 g) whole-wheat pastry flour
- 1 tsp baking powder, pinch salt
- 1/2 cup (80 g) Medjool dates, blended with 3/4 cup (180 ml) hot water + 2 tbsp maple syrup until smooth
What goes into Sticky Date Pudding Cake (Self-Saucing)
This one comes together in two parts, each doing its own job:
- Cake. Built from 1 1/4 cups (200 g) medjool dates and a few others.
- Date-caramel sauce (poured on top before baking). Built from 1/2 cup (80 g) medjool dates.
How to make it
Preheat oven to 350°F (175°C). Butter an 8x8-inch baking dish.
Soak chopped dates in boiling water with baking soda for 10 minutes, then mash to a rough paste.
Stir in eggs, melted butter and vanilla, then fold in flour, baking powder and salt.
Spread batter in the dish.
Blend the sauce ingredients smooth and pour gently over the batter — do not stir. It sinks and forms caramel underneath.
Bake 32–36 minutes until the top is set and springy. Rest 5 minutes; serve warm, spooning sauce over.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Sticky Date Pudding Cake (Self-Saucing) really made without refined sugar?
Yes. All the sweetness comes from whole dates - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Sticky Date Pudding Cake (Self-Saucing) keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Sticky Date Pudding Cake (Self-Saucing) make?
This makes enough for 9. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Sticky Date Pudding Cake (Self-Saucing)
Warm, dark and self-saucing — a date-caramel forms at the bottom as it bakes. All the toffee comfort of the pub classic with zero refined sugar.
Ingredients
- 1 1/4 cups (200 g) Medjool dates, pitted and chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 2 large eggs
- 1/4 cup (60 ml) melted butter
- 1 tsp vanilla
- 1 1/2 cups (180 g) whole-wheat pastry flour
- 1 tsp baking powder, pinch salt
- 1/2 cup (80 g) Medjool dates, blended with 3/4 cup (180 ml) hot water + 2 tbsp maple syrup until smooth
Instructions
- Preheat oven to 350°F (175°C). Butter an 8x8-inch baking dish.
- Soak chopped dates in boiling water with baking soda for 10 minutes, then mash to a rough paste.
- Stir in eggs, melted butter and vanilla, then fold in flour, baking powder and salt.
- Spread batter in the dish.
- Blend the sauce ingredients smooth and pour gently over the batter — do not stir. It sinks and forms caramel underneath.
- Bake 32–36 minutes until the top is set and springy. Rest 5 minutes; serve warm, spooning sauce over.
