Sticky Toffee Pudding Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Butter an 8x8-inch (or similar) baking dish or divide into six 8-ounce ramekins; set aside.

Place the chopped dates in a heatproof bowl. Pour 3/4 cup boiling water over the dates and stir in the optional 1/4 cup strong coffee if using. Let sit 5–10 minutes to soften, then mash lightly with a fork to break down and create a thick puree.

Whisk together the flour, baking powder, and bicarbonate of soda in a medium bowl; set aside.

In a large bowl, cream the softened 1/2 cup butter with 3/4 cup packed brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Beat in the eggs one at a time, mixing well after each addition, then add 1 tsp vanilla extract.

Fold the dry ingredients into the wet mixture in two additions, alternating with the mashed date mixture, beginning and ending with the dry ingredients. Mix until just combined — batter will be thick and moist.

Spoon the batter into the prepared baking dish or divide among ramekins. Smooth tops with a spatula.

Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 25–35 minutes for ramekins or 35–40 minutes for a single 8x8 dish. Remove from oven and let sit 5 minutes.

While the pudding bakes, make the sauce. In a medium saucepan over medium heat, melt 1/2 cup butter. Add 3/4 cup brown sugar and stir until dissolved and bubbling, about 2–3 minutes.

Slowly whisk in 1 cup heavy cream (mixture will bubble vigorously). Reduce heat to low and simmer gently for 4–6 minutes until slightly thickened to a pourable caramel consistency.

Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt. Keep warm until serving; if it thickens too much, rewarm gently and whisk in a tablespoon of cream.

In a small skillet over medium heat, melt 1 tbs butter. Add 1/4 cup granulated sugar and stir until sugar begins to melt and coat the butter, about 1–2 minutes.

Add the pecan halves and toss to coat. Continue to cook, stirring frequently, until sugar crystallizes and then melts into a glossy coating on the pecans, about 3–5 minutes. Sprinkle with 1/4 tsp fine sea salt, toss, and transfer to parchment to cool and solidify.

In a small saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, and the split vanilla bean (scrape seeds into the milk and add pod) and warm over medium heat until just steaming — do not boil. Remove from heat and let infuse 10 minutes (or use 1 tsp vanilla extract added later).

While milk is infusing, whisk together 4 egg yolks and 1/2 cup granulated sugar in a heatproof bowl until pale and slightly thickened.

Slowly temper the warm milk into the yolk mixture: stream about 1/3 of the warm milk into the yolks while whisking constantly, then gradually whisk in the remaining milk.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon and reaches about 170–175°F (it should thicken slightly). Do not boil or the eggs will curdle.

Remove from heat. Strain through a fine mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits. Stir in 2 tbs bourbon and 1/8 tsp salt. Chill if making ahead; serve slightly warm or at room temperature.

If using a whole baking dish, cut the warm pudding into 4 portions (or 6 smaller). Place each portion on a plate or shallow bowl.

Generously pour warm buttery caramel sauce over each portion so it soaks into the top and sides.

Drizzle a tablespoon or two of bourbon crème anglaise around or over each serving.

Top each warm pudding with one scoop of vanilla bean ice cream and scatter a small handful of candied pecans on top.

Serve immediately while pudding and sauce are warm and ice cream is cold.