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Date and Tamarind Sticky Toffee Pudding

Date and Tamarind Sticky Toffee Pudding

By OcadoLifePublished on 13 August 2025“The sweet-sour-fruity taste of tamarind cuts through the rich sauce in this Date and Tamarind Sticky Toffee Pudding to make this classic pud even more wonderful,” says Nicola Lamb, pastry chef, recipe developer and author of Sift: The Elements Of Great Baking. “Trust your palate here – adjust the flavour with more tamarind or salt to suit you.”
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Time and servings

1 hrTotal time
12Servings
20 minsPrep time
40 minsCooking time

Ingredients

  • 150g pitted dates
  • ½ tsp bicarbonate of soda
  • 195g unsalted butter (120g melted, 75g for the sauce), plus extra for greasing
  • 200g light brown sugar
  • 2 large eggs
  • 60ml whole milk
  • 240g self-raising flour
  • 1 tsp fine sea salt
  • 75g dark brown sugar
  • 150g double cream, plus extra to serve (optional)
  • 20g tamarind paste

Method

  • Step 1

    Put the dates and bicarb in a pan with 300ml water; simmer for 10-15 mins until very soft. Cool, then blend to a thick paste.

  • Step 2

    Preheat the oven to 190°C/170°C fan/gas 5. Put the 120g melted butter in a large bowl and whisk in the light brown sugar, eggs, milk and blended dates. Sift in the flour and ½ tsp fine sea salt; mix until just combined. Pour into a lightly greased baking dish about 23 cm x 33 cm; bake for 40 mins or until risen and a knife poked into the middle comes out clean.

  • Step 3

    Put the 75g unsalted butter, dark brown sugar, double cream, tamarind paste and remaining ½ tsp fine sea salt in a pan; bring to the boil. Cook for 2-3 mins, until glossy and thick. Cool a little, then adjust to taste with a pinch more salt or tamarind if needed.

  • Step 4

    Prick the cooked pudding a few times with a fork; pour over about a third of the warm sauce and spread out with a spoon. Serve warm with the remaining sauce in a jug, and a drizzle of cream, if liked. Store leftovers in the fridge for up to 3 days.