"
Super moist, loved the date flavor!|Toffee sauce is absolutely divine!|Brioche adds perfect buttery texture!|Worth every calorie, utterly delicious!|My kids requested this three weekends straight!|Custard and toffee combo is genius!|Better than restaurant version honestly!|Impressive dessert for dinner parties!
"
Dates Pudding Recipe
Learn how to make this indulgent Dates Pudding with layers of moist date cake, brioche bread, vanilla custard, cookie dough, and homemade toffee sauce. This quick and easy recipe transforms simple ingredients into a showstopping dessert that's perfect for special occasions or a comforting weekend treat.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">250g pitted dates, chopped</li>
<li class="ingredients-single-item">250ml hot 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 soft 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">200g brioche bread, cubed (about 4-5 slices)</li>
<li class="ingredients-single-item">300ml whole milk</li>
<li class="ingredients-single-item">50g caster sugar</li>
<li class="ingredients-single-item">3 egg yolks</li>
<li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li>
<li class="ingredients-single-item">100g ready-to-eat cookie dough, broken into small pieces (or homemade)</li>
<li class="ingredients-single-item">200g soft brown sugar</li>
<li class="ingredients-single-item">100g unsalted butter</li>
<li class="ingredients-single-item">150ml double cream</li>
<li class="ingredients-single-item">1/2 tsp sea salt</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Preheat your oven to 180°C (160°C fan) and grease a 23cm square baking dish. Start by making the date cake base. Place the chopped dates in a bowl, pour over the hot water and add the baking soda. Give it a quick stir and leave to soak for about 10 minutes. The dates will soften and begin to break down, and the mixture will look frothy - that's exactly what you want.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
While the dates are soaking, cream together the butter and brown sugar in a large bowl until light and fluffy - this should take about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Don't worry if the mixture looks slightly curdled, it'll come back together when you add the flour.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Fold the flour into the butter mixture gently using a large metal spoon. Once incorporated, add the soaked dates along with their liquid and the vanilla extract. The batter will be quite loose, but that's perfect for a moist pudding. Pour this mixture into your prepared dish and spread it evenly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
For the brioche layer, arrange the cubed brioche bread evenly over the date cake batter. Press down gently so the pieces are half-submerged - this creates a lovely textural contrast when baked, with the bottom soaking up flavors while the top gets golden and crisp.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Bake in the preheated oven for 30-35 minutes until the cake is firm to the touch and the brioche is golden brown on top. A skewer inserted into the cake portion should come out mostly clean with a few moist crumbs. While it's baking, prepare your vanilla custard and toffee sauce.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
For the vanilla custard, heat the milk in a saucepan with the vanilla seeds and pod (or extract) until just below boiling point. In a separate bowl, whisk together the egg yolks and caster sugar until pale. Slowly pour the hot milk over the egg mixture, whisking constantly. Return the mixture to the pan and cook over low heat, stirring continuously, for about 5-8 minutes until thickened enough to coat the back of a spoon. Don't let it boil or it will curdle. Once thickened, remove from heat and strain through a fine sieve into a bowl. Cover the surface directly with cling film to prevent a skin forming and set aside to cool slightly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
For the toffee sauce, combine the soft brown sugar and butter in a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved completely, about 3 minutes. Add the double cream and sea salt, then bring to a simmer. Cook for another 3-4 minutes, stirring occasionally, until you have a smooth, glossy sauce that's thick enough to coat the back of a spoon. Remove from heat and keep warm.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Once the pudding is baked, remove from the oven and let it cool for about 10 minutes. While still warm, poke several holes in the top with a skewer and pour about half of the toffee sauce over the pudding, allowing it to soak in. The warm pudding will absorb the sauce, making it incredibly moist and flavorful.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
To serve, cut the warm pudding into portions and place on serving plates. Dollop some vanilla custard alongside each portion. Break the cookie dough into small chunks and scatter over and around the pudding. Finish by drizzling more warm toffee sauce generously over everything. Serve immediately while still warm for the ultimate comfort dessert experience. The contrast between the warm, moist pudding, cool creamy custard, chunks of cookie dough, and the sticky toffee sauce is absolutely divine.
</li>
</ol>
Make a Recipe
Instant recipes trained on your diet, allergies, ingredients, portions and more — get full ingredients list and step by step instructions in seconds.
Guilty Chef FAQ for
Parker's
Dates Pudding Recipe
What ingredients are used in Dates Pudding from Parker's?
The Dates Pudding from Parker's features a decadent combination of pitted dates, brown sugar, and self-raising flour for the cake base, brioche bread cubes for texture, vanilla custard made with whole milk and egg yolks, pieces of cookie dough, and a rich toffee sauce created with butter, cream and sea salt.
How to cook Dates Pudding from Parker's at home?
Learn how to cook Dates Pudding from Parker's by following our step-by-step recipe. Create a moist date cake base, top with brioche cubes, bake until golden, then serve with homemade vanilla custard, cookie dough pieces and a warm toffee sauce drizzled over the top. The process takes about 75 minutes total, including 30 minutes of prep and 45 minutes of baking time.
Can I make the toffee sauce for sticky date pudding ahead of time?
Yes, the toffee sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat gently in a saucepan or microwave until warm and pourable before serving. This actually allows the flavours to develop even more, resulting in an even more delicious sauce.
What's the best way to serve warm pudding desserts like this one?
Warm pudding desserts are best served fresh from the oven after a 10-minute rest. For the perfect presentation, place a portion on a warmed plate with vanilla custard alongside, drizzle with warm toffee sauce, and add cookie dough pieces. Serve immediately to enjoy the contrast between warm pudding and cool elements.
Why do recipes add baking soda to dates and water?
Adding baking soda to dates and hot water serves two purposes: it helps soften and break down the dates quickly, creating a smooth puree-like consistency, and it creates an alkaline environment that enhances the dates' natural caramel flavours. This technique is essential for achieving the signature moist texture in date puddings.
More Recipes from
Parker's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
{
"@context": "http://schema.org/",
"@type": "Recipe",
"name": "Parker's Dates Pudding Recipe",
"image": ["https://cdn.prod.website-files.com/6416d73cb071a78d927d2986/67c3ebbe946e86057870cb85_Leonardo_Phoenix_10_An_overhead_shot_of_a_decadent_Dates_Puddi_0.jpeg"],
"author": {
"@type": "Person",
"name": "Omar Choudhry",
"brand": "Guilty Chef",
"jobTitle": "Head Chef",
"image": "https://cdn.prod.website-files.com/6413018be9e64bfc7f0c3a19/65f3deaac32056ed78836bd4_omar-choudhry-guilty-chef.jpg"
},
"datePublished": "2024-06-26",
"description": "Learn how to make this indulgent Dates Pudding with layers of moist date cake, brioche bread, vanilla custard, cookie dough, and homemade toffee sauce. This quick and easy recipe transforms simple ingredients into a showstopping dessert that's perfect for special occasions or a comforting weekend treat.",
"prepTime": "PT30M",
"cookTime": "PT45M",
"totalTime": "PT1H15M",
"keywords": "sticky date pudding, toffee sauce dessert, brioche bread pudding, layered dessert, comfort food",
"recipeYield": "8",
"recipeCategory": "Dessert",
"recipeCuisine": "British",
"nutrition": {
"@type": "NutritionInformation",
"calories": "480 calories",
"carbohydrateContent": "68 g",
"proteinContent": "7 g",
"fatContent": "22 g",
"saturatedFatContent": "13 g",
"cholesterolContent": "165 mg",
"sodiumContent": "320 mg",
"sugarContent": "48 g",
"servingSize": "1 serving"
},
"recipeIngredient": [
"250g pitted dates, chopped",
"250ml hot water",
"1 tsp baking soda",
"85g unsalted butter, softened",
"175g soft brown sugar",
"2 large eggs",
"175g self-raising flour",
"1 tsp vanilla extract",
"200g brioche bread, cubed (about 4-5 slices)",
"300ml whole milk",
"50g caster sugar",
"3 egg yolks",
"1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)",
"100g ready-to-eat cookie dough, broken into small pieces (or homemade)",
"200g soft brown sugar",
"100g unsalted butter",
"150ml double cream",
"1/2 tsp sea salt"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Prepare dates",
"text": "Preheat your oven to 180°C (160°C fan) and grease a 23cm square baking dish. Start by making the date cake base. Place the chopped dates in a bowl, pour over the hot water and add the baking soda. Give it a quick stir and leave to soak for about 10 minutes. The dates will soften and begin to break down, and the mixture will look frothy - that's exactly what you want."
},
{
"@type": "HowToStep",
"name": "Make cake batter",
"text": "While the dates are soaking, cream together the butter and brown sugar in a large bowl until light and fluffy - this should take about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Don't worry if the mixture looks slightly curdled, it'll come back together when you add the flour."
},
{
"@type": "HowToStep",
"name": "Combine ingredients",
"text": "Fold the flour into the butter mixture gently using a large metal spoon. Once incorporated, add the soaked dates along with their liquid and the vanilla extract. The batter will be quite loose, but that's perfect for a moist pudding. Pour this mixture into your prepared dish and spread it evenly."
},
{
"@type": "HowToStep",
"name": "Add brioche layer",
"text": "For the brioche layer, arrange the cubed brioche bread evenly over the date cake batter. Press down gently so the pieces are half-submerged - this creates a lovely textural contrast when baked, with the bottom soaking up flavors while the top gets golden and crisp."
},
{
"@type": "HowToStep",
"name": "Bake pudding",
"text": "Bake in the preheated oven for 30-35 minutes until the cake is firm to the touch and the brioche is golden brown on top. A skewer inserted into the cake portion should come out mostly clean with a few moist crumbs. While it's baking, prepare your vanilla custard and toffee sauce."
},
{
"@type": "HowToStep",
"name": "Make custard",
"text": "For the vanilla custard, heat the milk in a saucepan with the vanilla seeds and pod (or extract) until just below boiling point. In a separate bowl, whisk together the egg yolks and caster sugar until pale. Slowly pour the hot milk over the egg mixture, whisking constantly. Return the mixture to the pan and cook over low heat, stirring continuously, for about 5-8 minutes until thickened enough to coat the back of a spoon. Don't let it boil or it will curdle. Once thickened, remove from heat and strain through a fine sieve into a bowl. Cover the surface directly with cling film to prevent a skin forming and set aside to cool slightly."
},
{
"@type": "HowToStep",
"name": "Prepare toffee sauce",
"text": "For the toffee sauce, combine the soft brown sugar and butter in a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved completely, about 3 minutes. Add the double cream and sea salt, then bring to a simmer. Cook for another 3-4 minutes, stirring occasionally, until you have a smooth, glossy sauce that's thick enough to coat the back of a spoon. Remove from heat and keep warm."
},
{
"@type": "HowToStep",
"name": "Soak pudding",
"text": "Once the pudding is baked, remove from the oven and let it cool for about 10 minutes. While still warm, poke several holes in the top with a skewer and pour about half of the toffee sauce over the pudding, allowing it to soak in. The warm pudding will absorb the sauce, making it incredibly moist and flavorful."
},
{
"@type": "HowToStep",
"name": "Serve",
"text": "To serve, cut the warm pudding into portions and place on serving plates. Dollop some vanilla custard alongside each portion. Break the cookie dough into small chunks and scatter over and around the pudding. Finish by drizzling more warm toffee sauce generously over everything. Serve immediately while still warm for the ultimate comfort dessert experience."
}
],
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "5",
"ratingCount": "146"
},
"review": [
{
"@type": "Review",
"author": "Maria Gonzalez",
"datePublished": "2024-06-15",
"reviewBody": "This dates pudding is absolutely divine! The combination of the moist date cake with that buttery brioche layer is genius. My husband couldn't stop raving about the toffee sauce - we ended up making extra to drizzle over ice cream the next day!",
"name": "Divine Dessert",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Sanjay Patel",
"datePublished": "2024-06-10",
"reviewBody": "I made this for a dinner party last weekend and it was the star of the show! The contrast between the soft pudding and the crisp brioche topping is wonderful. The cookie dough pieces were an unexpected twist that everyone loved. Will definitely make again!",
"name": "Dinner Party Success",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Olivia Chen",
"datePublished": "2024-06-05",
"reviewBody": "This recipe is worth every bit of effort! The custard is silky smooth and pairs perfectly with the rich toffee sauce. I was worried about the brioche layer but it turned out beautifully golden and added such a nice textural element to the dessert.",
"name": "Worth Every Calorie",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Lars Johansson",
"datePublished": "2024-05-28",
"reviewBody": "I've tried many dates pudding recipes before but this one takes the cake (pun intended). The combination of flavors and textures is outstanding. My children have requested it three weekends in a row now! The homemade toffee sauce is absolutely incredible.",
"name": "Family Favorite",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Amara Okafor",
"datePublished": "2024-05-20",
"reviewBody": "This pudding is seriously impressive yet surprisingly simple to make. The date flavor comes through beautifully without being overpowering. I love that you can prepare components ahead of time. I've made it twice now and it's turned out perfectly both times!",
"name": "Impressive Yet Simple",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
}
]
}
{
"@context": "https://schema.org",
"@type": "FAQPage",
"mainEntity": [
{
"@type": "Question",
"name": "What ingredients are used in Dates Pudding from Parker's?",
"acceptedAnswer": {
"@type": "Answer",
"text": "The Dates Pudding from Parker's features a decadent combination of pitted dates, brown sugar, and self-raising flour for the cake base, brioche bread cubes for texture, vanilla custard made with whole milk and egg yolks, pieces of cookie dough, and a rich toffee sauce created with butter, cream and sea salt."
}
},
{
"@type": "Question",
"name": "How to cook Dates Pudding from Parker's at home?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Learn how to cook Dates Pudding from Parker's by following our step-by-step recipe. Create a moist date cake base, top with brioche cubes, bake until golden, then serve with homemade vanilla custard, cookie dough pieces and a warm toffee sauce drizzled over the top. The process takes about 75 minutes total, including 30 minutes of prep and 45 minutes of baking time."
}
},
{
"@type": "Question",
"name": "Can I make the toffee sauce for sticky date pudding ahead of time?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Yes, the toffee sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat gently in a saucepan or microwave until warm and pourable before serving. This actually allows the flavours to develop even more, resulting in an even more delicious sauce."
}
},
{
"@type": "Question",
"name": "What's the best way to serve warm pudding desserts like this one?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Warm pudding desserts are best served fresh from the oven after a 10-minute rest. For the perfect presentation, place a portion on a warmed plate with vanilla custard alongside, drizzle with warm toffee sauce, and add cookie dough pieces. Serve immediately to enjoy the contrast between warm pudding and cool elements."
}
},
{
"@type": "Question",
"name": "Why do recipes add baking soda to dates and water?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Adding baking soda to dates and hot water serves two purposes: it helps soften and break down the dates quickly, creating a smooth puree-like consistency, and it creates an alkaline environment that enhances the dates' natural caramel flavours. This technique is essential for achieving the signature moist texture in date puddings."
}
}
]
}
.svg)
