Sticky Toffee Pudding Recipe

Prepare dates

Place chopped dates in a heatproof bowl. Pour boiling water over them, stir in baking soda, and let sit 10 minutes until softened and slightly foamy. Mash lightly with a fork to break down large pieces.

Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish (or 6 individual ramekins) and line with parchment if desired.

In a large bowl, cream softened butter and light brown sugar with an electric mixer until pale and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each, then beat in vanilla.

Fold in the softened mashed dates (including any soaking liquid). Add milk and stir to combine.

Whisk together flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

Pour batter into the prepared dish or divide among ramekins. Bake 25–30 minutes for an 8x8 dish (or 18–22 minutes for ramekins) until a toothpick inserted near the center comes out with moist crumbs but not raw batter.

Remove from oven and let cool 10 minutes before serving. Pudding will be very moist and sticky — this is normal.

While puddings bake, make the sauce. In a small saucepan over medium heat, combine light brown sugar, heavy cream, and unsalted butter. Stir constantly until butter melts and sugar dissolves, then bring to a gentle simmer.

Reduce heat to low and simmer 3–5 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and stir in vanilla and salt. Keep warm; sauce will thicken more as it cools.

In a small skillet over medium heat, melt 1 tablespoon butter. Add pecans and sprinkle with granulated sugar and salt. Toss constantly for 3–4 minutes until sugar melts and coats pecans and they become fragrant. Transfer to a parchment-lined plate to cool and set. Break into clusters as desired.

In a medium saucepan, combine milk, heavy cream, and vanilla bean seeds plus pod (or extract). Warm over medium heat until just below simmer (small bubbles at edge), then remove from heat and let steep 5 minutes if using a pod.

In a heatproof bowl, whisk egg yolks and granulated sugar until pale and slightly thickened. Slowly temper the warm milk mixture into the yolks in a thin stream, whisking constantly to avoid curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not boil.

Remove from heat, strain through a fine mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Stir in bourbon and salt. Cover surface with plastic wrap to prevent a skin and chill if making ahead. Serve warm or slightly warm alongside pudding.

Spoon warm caramel sauce over individual pudding portions. Add a scoop of vanilla bean ice cream to each plate, drizzle with additional caramel, and spoon a little bourbon crème anglaise at the side or over the ice cream.

Scatter candied pecans over the top and finish with a light dusting of powdered sugar if desired. Serve immediately while pudding and sauce are warm and ice cream is cold.