Sticky Toffee Pudding Recipe

Prepare dates

Place the chopped dates in a heatproof bowl. Pour the boiling water over them and stir in the bicarbonate of soda. Let sit for 10 minutes — the mixture will soften and become slightly frothy. After resting, mash lightly with a fork to break down larger pieces; set aside to cool slightly.

Preheat and prepare dish

Preheat the oven to 180°C (350°F). Grease a 20 x 20 cm (8 x 8 in) square baking dish or a similar 1.2–1.5 liter (5–6 cup) capacity ovenproof dish. Line the base with baking paper for easier removal if desired.

Cream butter and sugar

In a large mixing bowl, beat the softened butter and dark brown sugar together until pale and fluffy, about 3–4 minutes with an electric mixer (or longer by hand).

Add eggs and vanilla

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to incorporate. If the mixture starts to curdle, add a tablespoon of the flour or a little of the reserved milk to bring it together.

Fold in dry ingredients

Sift the self-raising flour and salt into the butter mixture. Fold gently with a spatula until mostly combined.

Combine date mixture and milk

Stir the cooled date mixture and the milk into the batter, mixing until evenly distributed and a smooth, thick batter forms.

Bake

Pour the batter into the prepared dish, smoothing the top. Bake in the preheated oven for 30–35 minutes, or until the pudding has risen, is set in the center and a skewer inserted into the center comes out with moist crumbs (not raw batter). If using individual ramekins, reduce time to 18–22 minutes depending on size.

Rest

Remove from the oven and let sit for 10 minutes while you prepare the toffee sauce. The pudding will sink slightly, which is normal and allows sauce to pool.

Make sauce

While the pudding bakes (or in the 10 minutes while it rests), make the toffee sauce. In a saucepan over medium heat, melt the butter and dark brown sugar together, stirring until the sugar dissolves and the mixture starts to bubble gently. Cook for 1–2 minutes, then stir in the double cream and bring to a gentle simmer. Simmer for 3–5 minutes, stirring frequently, until the sauce slightly thickens.

Finish sauce

Remove the pan from heat and stir in the vanilla extract, optional black treacle (for a deeper flavor), and a pinch of salt. Taste and adjust sweetness or saltiness to preference. Keep warm.

Pour over pudding

Either pour two-thirds of the warm toffee sauce over the warm pudding in the dish so it soaks into the sponge, reserving the rest for serving, or spoon the sauce over individual puddings on plates. For a more soaked pudding, poke holes in the baked pudding with a skewer and spoon sauce over to fill them.

Serve generous slices or spoon portions of the sticky toffee pudding into bowls. Drizzle with the remaining warm toffee sauce and add a dollop of double cream or a scoop of vanilla ice cream. Sprinkle toasted chopped walnuts or pecans on top if using.

Best served warm. Leftover pudding can be refrigerated up to 3 days; reheat gently in a low oven or microwave and warm the reserved sauce before serving.