What Kind of Dates for Sticky Toffee Pudding?
Medjool dates are the best choice for sticky toffee pudding because they are large, soft, and naturally caramel-sweet, but any dried pitted date works once you soak it in hot water or tea to soften it into a puree.
By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy
Reviewed by Jason Burns, Editorial Steward
Last updated Jul 20, 2026
Published by Kelsy's Kandy · Licensed under Citation License 1.0
What it means
- Medjool dates are prized for their soft, sticky flesh and rich toffee-like flavor, so they blend smoothly into the batter.
- Deglet Noor dates are firmer, drier, and usually cheaper; they still work but need a longer soak.
- Whatever type you use, the dates must be pitted and softened so they melt into the crumb instead of leaving chewy chunks.
- The dates supply the moisture and natural sweetness that give the pudding its signature dense, sticky texture.
Action steps
- Pit and roughly chop about 200 g (7 oz) of dates.
- Cover them with hot water or brewed black tea and soak 10-15 minutes until very soft.
- Stir the baking soda into the warm dates, then mash or blend to a coarse puree.
- Fold the date puree into your batter before baking.
Source:
Last verified: 2026-07-20