Copycat Parker's Dates Pudding Recipe

Learn how to make this homemade copycat of Parker's famous dates pudding with our easy baking recipe. The perfect balance of rich, sticky dates and buttery toffee sauce creates the best warm dessert for any occasion. This foolproof method ensures a moist pudding every time!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

40 mins

Serves:

1 pudding (9 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g dates, pitted and chopped</li> <li class="ingredients-single-item">250ml boiling water</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">85g unsalted butter, softened</li> <li class="ingredients-single-item">175g brown sugar</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">175g self-raising flour</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the toffee sauce:</li> <li class="ingredients-single-item">150g brown sugar</li> <li class="ingredients-single-item">150ml double cream</li> <li class="ingredients-single-item">85g unsalted butter</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of sea salt</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 425 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 11 g

🍞 Carbohydrates: 64 g

🍭 Sugar: 52 g

🍗 Protein: 4 g

🫀 Cholesterol: 95 mg

🧂 Sodium: 285 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) square baking dish</li> <li class="equipment-single-item">Electric mixer</li> <li class="equipment-single-item">Small saucepan</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (fan 160°C) and generously grease a 23cm square baking dish. Place the chopped dates in a medium bowl, pour over the boiling water, and stir in the baking soda. The baking soda helps break down the dates, creating that signature soft texture. Set aside for 10 minutes to soften while the mixture foams slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the butter and brown sugar until pale and fluffy, about 3-4 minutes. This extended beating incorporates air into the mixture, helping create a lighter textured pudding despite its dense, moist character. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don't worry - this is normal and will smooth out when you add the flour. Stir in the vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Sift the flour and salt into the bowl and fold gently into the butter mixture. The key here is not to overmix - stop folding as soon as no dry flour is visible to maintain tenderness in your pudding. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the soaked date mixture (including all the liquid) into the batter and fold until just combined. The mixture will seem quite liquid compared to typical cake batters - this is exactly what creates the pudding's wonderfully moist texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the batter into your prepared baking dish and smooth the top. Bake for 35-40 minutes until the pudding is risen, golden brown, and a skewer inserted into the center comes out clean. The pudding should spring back when gently pressed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pudding bakes, prepare the toffee sauce. In a small saucepan, combine the brown sugar, double cream, and butter. Bring to a gentle simmer over medium heat, stirring constantly to prevent burning. Once the sugar has dissolved completely, simmer for 2-3 minutes until the sauce thickens slightly. It will continue to thicken as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the sauce from heat and stir in the vanilla extract and a pinch of sea salt, which enhances the caramel flavor through contrast. The salt is optional but highly recommended for that perfect balance of flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When the pudding is done, remove from the oven and while still hot, poke about 20 small holes across the surface with a skewer or toothpick. Immediately pour about one-third of the warm toffee sauce evenly over the pudding. It will soak in, creating pockets of sauce throughout the dessert. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the pudding to cool in the dish for 10-15 minutes before serving. Cut into generous squares and serve each portion with additional warm toffee sauce poured over the top. For the full experience, add a scoop of vanilla ice cream or a dollop of whipped cream, which creates a delightful temperature contrast with the warm pudding. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Copycat Parker's Dates Pudding Recipe?

The key ingredients include pitted dates, brown sugar, self-raising flour, eggs, butter, baking soda, and vanilla extract for the pudding. The toffee sauce requires brown sugar, double cream, butter, vanilla extract, and sea salt.

How to cook Copycat Parker's Dates Pudding Recipe at home?

Learn how to cook Copycat Parker's Dates Pudding Recipe by soaking chopped dates in water with baking soda, creating a butter-sugar batter, combining the two mixtures, and baking until golden. The signature toffee sauce is made by simmering brown sugar, cream and butter until thick, then drizzling over the warm pudding.

Why does sticky toffee pudding need baking soda with the dates?

Baking soda helps break down the fibrous structure of dates, creating a softer texture and deeper caramel flavour. This chemical reaction is crucial for achieving the characteristic moist, melting quality that distinguishes authentic sticky toffee pudding.

Can I make the toffee sauce ahead of time?

Yes, the toffee sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Simply reheat gently in a saucepan or microwave until warm and pourable before serving with your sticky date pudding.

What's the best way to serve sticky date pudding?

Serve sticky date pudding warm with extra toffee sauce poured over the top. For the traditional experience, add a scoop of vanilla ice cream or a dollop of clotted cream, creating that delightful hot-cold contrast that elevates this classic British dessert.

Want to try something else in ...