Go Back
Rhubarb and Date Sticky Toffee Pudding Recipe

Rhubarb and Date Sticky Toffee Pudding

If you’re looking for a dessert that’s both comforting and indulgent, look no further than Rhubarb and Date Sticky Toffee Pudding. This delightful twist on the classic sticky toffee pudding incorporates the tartness of rhubarb and the natural sweetness of dates, creating a rich, moist pudding that will leave you craving more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding
  • 200 g dates pitted and chopped
  • 300 ml boiling water
  • 1 tsp baking soda
  • 100 g unsalted butter softened
  • 150 g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 200 g rhubarb chopped
For the Toffee Sauce
  • 200 g brown sugar
  • 200 ml heavy cream
  • 100 g unsalted butter
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Baking dish (approx. 20cm x 20cm)
  • Measuring Cups and Spoons
  • Saucepan
  • Toothpick or skewer (for testing doneness)

Method
 

  1. Step 1: Preheat your oven to 180°C (350°F). Grease your baking dish with butter or cooking spray.
  2. Step 2: In a medium bowl, combine the chopped dates and boiling water. Stir in the baking soda and let sit for about 10-15 minutes.
  3. Step 3: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Step 5: In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
  6. Step 6: Gently fold in the soaked date mixture and chopped rhubarb.
  7. Step 7: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
  8. Step 8: For the toffee sauce, combine brown sugar, heavy cream, butter, and vanilla extract in a saucepan. Heat over medium heat, stirring until sugar dissolves and mixture thickens, about 5-7 minutes.
  9. Step 9: Serve warm drizzled with the toffee sauce.

Notes

This pudding is delicious warm or cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.