This luscious Sticky Date Pudding with Rum Caramel Sauce will change your perception on dates forever. The warm cake topped with caramel sauce makes such a comforting and rich winter favorite!!! Oh, This is also an egg free recipe!!!
Trust me, its all about the dates! What makes this sticky date pudding with caramel extra ordinary is the quality of dates that you use. The natural rich sweetness of plump dates and homemade caramel turns this old time winter favorite even more luscious. Homemade rum caramel sauce adds loads of flavor and moistness to this already rich cake. And I’m not kidding! This dessert will make you HAPPY making your perfect fall evenings dinners or autumn tea parties or long winter nights snacking even all the more memorable.
Cozy up with your loved ones and enjoy this deliriously delicious egg free sticky date pudding. Pour the rum caramel sauce over the warm cake and top it with some whipped cream or vanilla ice cream and see the magic. 🙂
I made this Sticky Date Pudding with Rum Sauce, keeping my Ma in my mind. Mother’s Day is this month and I wanted to make something that she would actually like, and dedicate a post to her. All my recipes have her touch in some way or other.., so it doesn’t really make sense to dedicate only this one to her.
Date cakes are not new to me. I invariably always make them, every time my parents visit me here. But this time, I added this Rum Caramel sauce as a twist and also instead of baking the date cake in a loaf pan, I baked these as individual servings. Two reasons – Easier to serve and store and reheat. Second, you dont have to douse the whole cake with rum sauce.
These individual servings are best when people are picky about how they want it. Speaking for myself, I want my Sticky Date Puddings with Rum Caramel Sauce a little warmed up and then topped with some good vanilla ice cream.
Why its called Sticky Date Pudding?
The invention of the dish, known in the UK as Sticky Toffee Pudding, is generally attributed to Francis Coulson of the Sharrow Bay Country House Hotel in England’s Lake District in 1960, although this has been challenged by writers from Scotland and Yorkshire. This dish is common in New Zealand and Australia, although in the UK it is known as sticky toffee pudding.
What’s in the name really!! Be it sticky date or sticky toffee pudding, its such a delicious and utterly fulfilling dessert. Though traditionally sticky butterscotch sauce is topped over the date cakes, I have used a rum caramel sauce.
Why you will love this recipe?
- Individual servings of sticky date puddings – Give this pudding a professional-looking finish by serving it in individual portions. This is also a great recipe to make for one or two, as the remaining puddings can be added to the freezer ready to pull out throughout the cold winter months.
- Egg Free and Butter free
- Topped with a home made caramel sauce – Homemade caramel is made separately and poured over the individual serves, ensuring everyone gets plenty to satisfy their sweet cravings.
- A very Simple and easy recipe.
- A make ahead recipe that stores well. All it needs is re-heating before serving.
- Soft, moist and tender pudding texture.
Ingredients used in this recipe
- Dates – Dates are key to the success of this sticky date pudding recipe. I have used good quality medjool dates. Dates are available in almost all leading grocery stores
- Flour – For the pudding cakes, I have used all purpose flour. APF makes the cakes spongy. Alternatively, whole wheat flour can be used as well.
- Milk – I have used regular full fat milk to soak the dates.
- Sugar – I have used dark brown sugar to make the date cake puddings. Love how the brown sugar imparts that caramel hue to the cakes.
- Baking Powder & Baking Soda
- Salt -You need a pinch of salt in everything
- Butter – I have used unsalted butter to make the caramel sauce
- Rum – This is purely optional. Omit rum in the caramel sauce if you aren’t fond of the taste.
- Vanilla Essence – Vanilla makes everything oh-so-perfect
Steps to make Sticky Date Pudding with Rum Caramel Sauce
Lets first make the rum caramel sauce –
How to make the rum caramel sauce
Step 1 -Combine the sugar and hot water in a heavy saucepan, and cook until the sugar has dissolved. Continue to cook until the mixture thickens and turns a deep brown color, 5 to 8 minutes.
Step 2 -Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
Step 3 -Remove the pan from the heat and stir in the rum, vanilla, and butter. Pour into a container and let cool completely. The caramel sauce will keep in the refrigerator for up to 6 months.
How to make Individual Date Cakes
Step 1 – Preheat the oven to 180C / 350F.
Step 2 – Heat milk and seedless dates for few minutes or microwave them so that dates becomes soft and mushy.
Step 3 – Grind the milk and date mixture to a smooth texture. A few pieces here and there is ok!! Pour the mixture into a bowl. Add sugar and oil.
Step 4 – Sieve together flour, baking powder, salt and baking soda. Add the dry ingredients into the wet one table spoon at a time and mix slowly.
Step 5 – Divide the pudding batter between the muffin pan
Step 6 – Bake the sticky date puddings for 20-25 minutes or until golden brown and the center springs back when lightly pressed.
Step 7 – Let the puddings cool for 5 minutes in the pan before turning out and leaving upside down on a cooling rack.
Step 8 – Make holes in the date cakes with a skewer and drizzle some caramel. This will make the cakes extra moist and give them that dark caramel color.
Step 9 – Before serving pour some more caramel sauce and top with vanilla ice cream or whipped cream.
How to store & serve sticky date pudding
Serving – Sticky date pudding is best served with fresh whipped or ice cream.
Storing – Once they’re cool, wrap them in plastic wrap and store them in the fridge of freezer for later. Sticky date pudding lasts for up to a week in the fridge, or one month in the freezer. To reheat individual serves, simply cook for 30-seconds in the microwave or add to a 300°F oven for 10 minutes.
Some more Date recipes –
Sticky Date Pudding with Rum Caramel Sauce
For the Date Cakes
- 20 Seedless medjool dates (Khajoor)
- 3/4 cup Milk
- 3/4 cup Brown sugar
- 1 cup All purpose flour (maida)
- 1/2 cup Light olive oil
- 1 tsp baking powder
- 1/2 tsp Baking soda
- 1 pinch Salt
- 1 tsp Vanilla essence
For Rum Caramel Sauce
- 1/4 cup Hot water
- 1 cup Sugar
- 1 cup Heavy cream
- 2 tbsp Dark rum (Optional)
- 1 tsp Vanilla extract
- 2 tbsp Cold unsalted butter
Make the Date Cakes
- Preheat over to 350 degrees F/180 degree C
- Slightly butter the muffin tins
- Pour the milk on the dates and warm in the Microwave for a minute or two.
- This will soften the dates. Grind the dates along with the milk in a blender.
- Add the sugar and oil to this date mixture and mix well.
- Shift the flour, salt, and soda together and mix the dry mixture into the wet mixture spoon by spoon. .Do not over mix. Just mix enough with a spatula so that they all blend together. Stir in the vanilla essence.
- Pour the mixture into the muffin tins and bake for 30/35 minutes
Rum Caramel Sauce
- Combine the sugar and hot water in a heavy saucepan, and cook until the sugar has dissolved. Continue to cook until the mixture thickens and turns a deep brown color, 5 to 8 minutes.
- Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
- Remove the pan from the heat and stir in the rum, vanilla, and butter.
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