Sticky Toffee Pudding Recipe

Prepare and soak dates

Preheat the oven to 350°F (175°C). Butter an 8x8-inch (20x20 cm) baking dish or six 8-ounce ramekins. Place the chopped dates in a medium heatproof bowl, sprinkle with the baking soda, and pour the boiling water over them. Stir to combine and set aside to soak for 10 minutes until softened.

Make batter

In a large bowl, cream the softened butter and light brown sugar together with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes. Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract. Fold in the flour, baking powder, and salt until just combined. Stir in the soaked dates and any remaining liquid from the bowl until evenly distributed; the batter will be thick and moist.

Bake

Spoon the batter into the prepared baking dish or divide evenly among ramekins. Smooth the top. Bake in the preheated oven for 25–30 minutes for a single 8x8 pan, or 18–22 minutes for individual ramekins, until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Remove from oven and let rest while you make the sauce.

Make sauce

In a medium saucepan over medium heat, melt the unsalted butter. Add the dark brown sugar and stir until it dissolves and begins to bubble, about 2 minutes. Carefully pour in the heavy cream while whisking; the mixture will steam and bubble. Continue to cook, stirring frequently, until the sauce is smooth and slightly thickened, about 4–6 minutes. Remove from heat and stir in the vanilla extract and sea salt. Taste and adjust salt or sweetness as desired.

Finish pudding

If using a single baking dish, prick the pudding all over with a skewer or fork and pour about half of the warm toffee sauce over the warm cake, allowing it to sink in for a few minutes; reserve the rest for serving. For individual ramekins, spoon sauce over each. Serve warm with extra sauce on the side and optional vanilla ice cream or clotted cream and chopped toasted nuts.

If desired, warm any leftover sauce slightly before serving. Plate portions of the pudding, spoon additional toffee sauce over each portion, add a scoop of vanilla ice cream or a dollop of clotted cream, and sprinkle with chopped toasted nuts.