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Rhubarb and Date Sticky Toffee Pudding Recipe (Deliciously Unique!)

Rhubarb and Date Sticky Toffee Pudding

If you're looking for a dessert that combines the delightful tartness of rhubarb with the rich, sweet flavor of dates, then look no further than this Rhubarb and Date Sticky Toffee Pudding. This classic British dessert has been given a refreshing twist, making it not only indulgent but also a unique treat for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Electric mixer or whisk
  • Baking dish (approx. 8-inch square or equivalent)
  • Spatula
  • Saucepan for toffee sauce
  • Skewers for testing doneness

Method
 

  1. Step 1: Preheat the oven to 180°C (350°F) and grease and line your baking dish with parchment paper.
  2. Step 2: In a medium bowl, combine chopped dates and boiling water, add baking soda, and let sit for about 10 minutes.
  3. Step 3: In a large mixing bowl, beat softened butter and brown sugar until light and fluffy.
  4. Step 4: Add eggs one at a time, mixing well after each addition.
  5. Step 5: Sift together flour, baking powder, and salt in a separate bowl.
  6. Step 6: Gradually add dry ingredients to the butter mixture, mixing gently until just combined.
  7. Step 7: Fold in the date mixture and chopped rhubarb.
  8. Step 8: Pour batter into the prepared baking dish and bake for 30-35 minutes.
  9. Step 9: For the toffee sauce, combine brown sugar, butter, and heavy cream in a saucepan over medium heat, stirring until thickened.
  10. Step 10: Cool pudding slightly, cut into squares, and serve drizzled with warm toffee sauce.

Notes

This pudding can be served warm or at room temperature, making it a great make-ahead option for gatherings.