Sourdough Sticky Date Puddings
Sourdough sticky date puddings are a delicious way to use up sourdough discard starter! They’re soft and tender, dripping with gooey butterscotch sauce. I give the batter an overnight ferment for extra flavour and texture, but you can bake them right away too.
About these sticky toffee puddings
You might know them as sticky toffee puddings, but calling them date puddings is pretty accurate since dates are such a big part of the batter. I’m not usually a huge fan of dates on their own, but in these little puddings they’re amazing. When soaked with hot water and baking soda, the dates soften and blend into a smooth, caramel-like paste that keeps the crumb moist and tender while adding that deep toffee flavour.
I like to add a little sourdough discard too. It doesn’t make them tangy, but it gives the crumb a lovely softness and depth. I usually rest the batter in the fridge for a few hours, or overnight if there’s time, which lets the flour hydrate and the flavours come together. You can bake them straight away though, and they’ll still be perfect.
A few of the key ingredients
The method (in photos)
The dates
- Roughly chop up dates
- Soak them in hot water with baking soda to soften them.
- Blend them into a chunky paste.
The batter
- Cream butter and brown sugar, followed by the eggs.
- Add in discard starter and vanilla.
- Fold through the dry ingredients and date mixture. Chill the dough, or bake right away.
- If the dough is chilled it will become quite thick.
- Divide the batter over a muffin pan.
- Bake until golden. Gently loosen them from the pan.
- While they are baking, make the toffee sauce.
- Poke holes in the top of the pudding and pour over some of the warm toffee sauce they’re still in the pan so it soaks in and down the sides.
Serving and storing
Serve the puddings warm and drizzle them generously with the hot toffee sauce. They’re perfect with a scoop of vanilla ice cream or a spoonful of softly whipped cream.
Sticky toffee puddings reheat beautifully. You can bake them a day or two ahead, then warm them in the microwave or oven before serving. The toffee sauce can be made up to five days in advance and kept in the fridge. Just reheat gently until glossy. Both the sauce and puddings also freeze well. Once cool, wrap each pudding and freeze for up to three months. Thaw at room temperature and warm through before serving with freshly heated sauce.
More sourdough discard recipes
Sourdough Sticky Date Puddings
Ingredients
Date Puddings
- 280 g dates pitted and chopped
- 1 tsp baking soda for the date mixture
- 240 g just boiled water
- 90 g butter softened
- 65 g soft brown sugar
- 2 large eggs room temperature
- 100 g sourdough discard (100% hydration)
- 1 tsp vanilla extract
- 155 g all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp salt
Toffee sauce
- 300 g heavy cream
- 200 g soft brown sugar
- 60 g butter
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Add chopped dates and baking soda to a heatproof bowl. Pour over the boiling water, stir, and let sit for 10 minutes to soften. Blend or mash until mostly smooth, then set aside. 280 g dates, 1 tsp baking soda, 240 g just boiled water
- In a large bowl, beat together the butter and brown sugar until smooth and fluffy. 90 g butter, 65 g soft brown sugar
- Whisk in the eggs one at a time, then add sourdough started and vanilla. 2 large eggs, 100 g sourdough discard, 1 tsp vanilla extract
- Sift in the flour, baking powder and salt. Add the blended date mixture and fold it all together. 155 g all-purpose flour, 1.5 tsp baking powder, 1/4 tsp salt
- Optional: Cover and refrigerate for at least 4 hours or overnight for a softer, richer crumb.
- Preheat oven to 180°C (350°F). Grease a 12-cup muffin tin or line an 20cm (8-inch) square pan, leaving a parchment paper overhang.
- Spoon the batter into the pan and bake until just set about 25-30 minutes for muffins or 35-40 minutes for the cake.
Toffee sauce
- In a small saucepan, combine butter, brown sugar, cream, and salt. Once the butter has dissolved, bring it to a bubble over medium heat, stirring until smooth and slightly thickened, about 6 minutes. Remove from the heat and stir in vanilla. 300 g heavy cream, 200 g soft brown sugar, 60 g butter, Pinch of salt, 1 tsp vanilla extract
- Let the puddings cool in the muffin pan for 5 minutes, then run a knife around the edges to loosen them. Poke plenty of holes in the tops with a skewer and slowly pour a few spoonfuls of the warm toffee sauce over each one. Let the sauce soak down into the tops and sides, gently lifting the puddings from the pan edges so it can drizzle underneath.If you’ve baked it as a single cake, poke holes across the surface and spoon the sauce evenly over the top so it sinks in.
- Serve warm with extra sauce on top and a scoop of vanilla ice cream or whipped cream.
