Sticky Toffee Pudding Recipe

Prep and soak dates

Preheat the oven to 180°C (350°F). Grease a 20cm (8in) square baking pan and line with parchment, leaving an overhang. Place the chopped dates in a heatproof bowl, pour over the boiling water and stir in the bicarbonate of soda. Set aside and let soak for 15 minutes — the mixture will go glossy and soften.

Make batter

In a large bowl, cream the softened butter and light brown sugar together until pale and fluffy (about 3–4 minutes with an electric mixer). Beat in the eggs one at a time, scraping down the bowl, then add the vanilla extract. Fold in the flour, ground ginger, ground allspice, baking powder and salt until just combined.

Combine soaked dates

After the dates have soaked, pulse the date mixture briefly with an immersion blender or in a food processor to break up large pieces but keep some texture (alternatively mash with a fork). Fold the cooled date mixture (including any liquid) into the batter until evenly distributed.

Bake

Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (not wet batter). Remove from oven and allow to rest in the pan for 10 minutes.

Soak with caramel

While the cake is still warm in the pan, use a skewer to poke holes all over the surface (about 20–30 holes). Pour 100–120 ml of warm salted caramel sauce (see next section) evenly over the cake, letting it sink in. Cool in the pan for another 20 minutes, then transfer to a wire rack to cool further (or serve warm).

Make caramel: In a medium, heavy-bottomed saucepan over medium heat, add the granulated sugar in an even layer. Without stirring, let the sugar begin to melt at the edges. Swirl the pan gently from time to time to encourage even melting. Once most sugar is melted and amber in color, carefully add the cubed butter (mixture will bubble vigorously). Stir until butter is incorporated.

Finish caramel: Slowly pour in the double cream while stirring; the sauce will bubble vigorously — continue to stir until smooth. Remove from heat and stir in the vanilla extract and the sea salt. Let cool slightly. Reserve about 100–120 ml warm for soaking the cake and the remaining for serving. If the caramel becomes too thick, gently rewarm and whisk in a tablespoon or two of cream to loosen.

Make caramel for ganache

In a small saucepan, heat the 40 g light brown sugar with 25 ml of the cream (taken from the 200 ml) over medium heat, stirring until sugar dissolves and the mixture deepens slightly in color (about 3–4 minutes). Stir in the remaining cream and the butter, cook for 1 minute until smooth. Remove from heat and let cool 5 minutes.

Prepare ganache

Place the chopped dark chocolate in a heatproof bowl. Pour the warm caramel-cream mixture over the chocolate and let sit 1 minute, then whisk gently until fully melted and smooth. Stir in 1/4 tsp sea salt. Cover and chill in the refrigerator until the ganache is firm enough to whip (about 1–1.5 hours).

Whip ganache

Once chilled to a pipeable, whipped-creamy consistency, whip the ganache with a hand mixer for 1–2 minutes until light and spreadable. If too firm, let sit at room temperature a few minutes or whisk in a tablespoon of warm cream. Taste and adjust salt if needed.

Assemble and serve

If the cake has cooled or is warm, place on a serving plate. Spoon extra warm salted caramel over slices when serving. Dollop or pipe the caramel whipped ganache on top or to the side of each slice. Optionally scatter extra chopped dates or toasted chopped pecans and dust lightly with a pinch of ground ginger. Serve warm or at room temperature with extra caramel on the side.