Sticky Toffee Pudding Recipe

1. Prepare dates

Place chopped dates in a heatproof bowl. Pour boiling water over dates, stir in baking soda, and let sit 10 minutes until softened and slightly thickened. Mash lightly with a fork to break down large pieces; set aside to cool to warm temperature.

2. Make batter

Preheat oven to 180°C (350°F). Grease and line an 8-inch (20 cm) square or similar baking dish with parchment. In a large bowl, cream the softened butter and light brown sugar together until pale and fluffy (about 3–4 minutes) using a hand or stand mixer. Add eggs one at a time, beating well after each addition, then beat in vanilla. Fold in the flour, baking powder, and salt until just combined. Fold in the cooled date mixture (including any liquid) until evenly distributed; batter will be thick and sticky.

3. Bake

Spread batter into prepared dish, smoothing the top with a spatula. 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 raw batter). Remove from oven and allow to rest while you prepare the toffee sauce.

4. Optional steam finish

For extra moistness, poke holes over the warm cake with a skewer and pour 2–3 tablespoons of warm toffee sauce over the top so it sinks in. Let the cake sit 10 minutes to absorb.

5. In a medium saucepan over medium heat, melt the butter. Add dark brown sugar and stir until dissolved and bubbling gently (2–3 minutes). Carefully add the cream while stirring (mixture will bubble vigorously). Reduce heat to low and simmer gently for 4–6 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in corn syrup if using, vanilla extract, and a pinch of sea salt. Taste and adjust salt/sweetness. Keep warm; if desired, reserve 2–3 tablespoons to pour over the cake before serving.

6. Warm dairy

In a medium saucepan, combine milk and cream and warm over medium heat until just steaming (do not boil). Remove from heat.

7. Temper yolks

Whisk the granulated sugar and egg yolks together in a bowl until pale. Gradually whisk about one-third of the hot milk mixture into the yolks to temper them, then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.

8. Cook custard

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 6–8 minutes). Do not boil. Remove from heat.

9. Add speculoos and spices

Whisk in the speculoos cookie butter until fully incorporated and smooth. Stir in ground cinnamon, ground ginger, and a pinch of salt. If the mixture is too thick, warm gently until the cookie butter melts and combines.

10. Chill and churn

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin forming and chill completely in the refrigerator (at least 4 hours or overnight). Once chilled, churn in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm up.

11. Warm some toffee sauce slightly before serving so it pours easily. Cut the pudding into squares and place on warm plates. Spoon a generous amount of warm toffee sauce over each pudding piece so it becomes sticky and glossy. Add a scoop of speculoos ice cream alongside or on top of the warm pudding.

12. Garnish with a pinch of sea salt and scatter candied walnuts or toasted pecans if using. Serve immediately so the contrast between warm pudding and cold ice cream is enjoyed.