Sticky Toffee Pudding Recipe

Prep dates

Place the chopped pitted dates in a small bowl. Pour 1/2 cup hot water over them and stir in 1 tsp instant coffee granules. Let sit for 10 minutes to soften; mash lightly with a fork to create a chunky paste.

Dry ingredients

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda and 1/4 tsp salt. Set aside.

Cream butter and sugar

In a large mixing bowl, beat 4 tbs softened unsalted butter with 3/4 cup light brown sugar until light and fluffy, about 2–3 minutes.

Add eggs and flavor

Beat in 2 eggs one at a time until incorporated, then stir in 1 tsp vanilla extract.

Combine wet and dry

Alternately add the dry flour mixture and 1/2 cup buttermilk to the butter mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Fold in dates and coffee

Fold the softened mashed dates and the 1/4 cup cooled strong brewed coffee into the batter until evenly distributed.

Portion and bake

Preheat oven to 180°C (350°F). Grease four 8 cm (approx. 3.25 inch) round pudding molds or ramekins (or one 8-inch round cake pan for a single pudding). Spoon batter so each mold is about 3/4 full (for 4 puddings) or spread evenly if using one pan. Bake 18–22 minutes for small molds (or 30–35 minutes for 8-inch pan) until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool in molds 5 minutes, then invert onto a wire rack.

Prepare the coffee fudge pieces while puddings bake. In a small saucepan over low heat, combine 1/2 cup finely chopped dark chocolate, 1/4 cup sweetened condensed milk, 1 tsp instant coffee granules and 1 tbs unsalted butter. Stir constantly until chocolate and butter are melted and mixture is glossy and homogeneous, about 3–4 minutes. Remove from heat and let cool slightly (5–8 minutes) until thick enough to hold small spooned pieces.

Spoon small dollops (about 1 tsp each) of the fudge onto a parchment-lined tray and chill in the fridge for 20–30 minutes until firm. Alternatively, drop small irregular pieces by spoonfuls to give a crunchy chocolate-coffee coating. Keep chilled until ready to use; they will firm up and are used to coat the outside of the pudding and as garnish.

Make the toffee sauce while puddings rest. In a small heavy-bottomed saucepan combine 3/4 cup dark brown sugar and 4 tbs unsalted butter over medium heat. Stir until the butter melts and the sugar dissolves, about 3 minutes.

Carefully add 3/4 cup heavy cream (warm slightly first to avoid sputtering) and bring to a gentle simmer, stirring constantly. Simmer for 3–5 minutes until sauce thickens slightly and coats the back of a spoon.

Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp fine sea salt. Taste and adjust salt or vanilla. Keep warm; if it cools and thickens, reheat gently while stirring.

If you used molds, invert puddings onto serving plates. Spoon several tablespoons of warm toffee sauce over each pudding so it soaks into the base and creates a glossy coating.

While sauce is still tacky, press the chilled coffee fudge pieces onto the top and sides of each pudding to create an irregular, coated surface. Reserve a few fudge pieces for garnish on the plate.

Drizzle more warm toffee sauce over the finished puddings, dust lightly with optional powdered sugar, and place extra coffee fudge pieces on top or alongside. Serve immediately with extra warm sauce on the side and, if desired, a scoop of vanilla ice cream or a dollop of crème fraîche.