Sticky Toffee Pudding Recipe

Prep dates

Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and stir in the baking soda. Let sit 10 minutes so the dates soften and the mixture becomes glossy. Mash lightly with a fork or immersion blender to break up large pieces; a few chunks are fine.

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Butter an 8-inch square baking pan (or similar 2-quart baking dish) and line the base with parchment for easier removal, if desired.

Cream butter and sugar: In a mixing bowl, beat the softened butter and 3/4 cup brown sugar together until pale and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Add eggs and vanilla: Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the 1 teaspoon vanilla until evenly combined.

Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Fold together: Add half the flour mixture to the butter mixture and fold gently. Add the mashed date mixture and mix to incorporate. Add the remaining flour and fold until just combined — do not overmix.

Bake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (the dates will make the crumb moist).

Rest: Remove the pudding from the oven and set it on a wire rack while you prepare the toffee sauce. If you prefer individual portions, you can bake in ramekins (adjust baking time to about 18–22 minutes).

Make the sauce: In a medium saucepan over medium heat, combine 3/4 cup butter and 1 cup brown sugar. Cook, stirring, until the sugar dissolves and the mixture is bubbling gently, about 3–4 minutes.

Add cream and simmer: Carefully stir in 1 cup heavy cream (mixture will sputter). Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce has thickened slightly and coats the back of a spoon.

Finish and season: Remove from heat and stir in 1 teaspoon vanilla and 1/4 teaspoon salt. Taste and adjust salt or vanilla as desired. Keep warm.

Soak pudding with sauce: While the puddings are still warm in the pan, pour about 1/2 of the warm toffee sauce evenly over the top, poking a few holes in the surface with a skewer or fork so sauce soaks in. Reserve the remaining sauce for serving.

Optional reheat: If the pudding has cooled and you want it hot, warm the pudding in a low oven (300°F / 150°C) for 8–10 minutes, then reapply warm sauce before serving.

Portion: Cut the pudding into 6 generous squares (or 8 smaller portions). Place each portion on a warm plate.

Plate: Spoon extra warm toffee sauce over each piece so it is well drenched. Serve immediately with a spoonful of crème anglaise or a scoop of vanilla ice cream.

Finish: Scatter a few flakes of sea salt over the top if using to enhance the toffee flavor.