Sticky Toffee Pudding Recipe

Prep dates

Place the pitted dates in a heatproof bowl, pour over the boiling water and sprinkle the baking soda on top. Stir briefly, then leave to steep for 10 minutes so the dates soften and the mixture becomes slightly syrupy. After steeping, roughly mash the dates with a fork or pulse briefly in a blender to a chunky purée; set aside.

Preheat and prepare pan

Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) square or round baking tin and line the base with baking parchment, leaving an overhang for easy removal.

Cream butter and sugar

In a mixing bowl, cream the softened butter and light brown sugar together until pale and fluffy, about 2–3 minutes with an electric mixer, or a bit longer by hand.

Add eggs & vanilla

Beat in the eggs one at a time, mixing well after each addition to keep the batter emulsified. Stir in the vanilla extract.

Combine wet & dry

Fold the mashed date mixture into the creamed butter mixture until evenly distributed. Sift together the plain flour, baking powder and fine sea salt, then gently fold the dry ingredients into the wet until just combined — do not overmix.

Bake

Pour the batter into the prepared tin, smoothing the top. Bake in the preheated oven for 25–30 minutes, or until the top is set and a skewer inserted into the center comes out with a few moist crumbs (the dates will make it moist).

Cool slightly

Remove from oven and let cool in the tin on a wire rack for 10 minutes. Use the parchment overhang to lift the pudding from the tin, then keep warm while you make the sauce (or cool completely if making ahead).

Melt butter & sugar

In a saucepan over medium heat, melt the unsalted butter with the light brown sugar and golden syrup, stirring until the sugar dissolves and the mixture comes together, about 2–3 minutes.

Add cream & simmer

Carefully stir in the double cream (the mixture will steam). Bring the sauce to a gentle simmer, then reduce the heat and simmer for 4–6 minutes, stirring occasionally, until slightly thickened and glossy. Taste and add a pinch of sea salt to balance the sweetness.

Finish sauce

Remove from heat and let the sauce cool for 5 minutes — it will thicken further as it cools. Reserve about 4 tablespoons warm to serve with each pudding; keep the rest warm or reheat gently if needed.

Prepare whipped cream

Pour the whipping cream into a chilled bowl, add the icing sugar and vanilla extract, then whip to soft peaks using a whisk or electric mixer (do not over-whip). Transfer to a piping bag or keep chilled.

Plate and assemble

If using the optional thin vanilla sponge, place a piece on each serving plate. Cut the warm sticky toffee pudding into 4 even portions and place one portion on each plate (or serve whole if preferred). Spoon about 1 tablespoon of the warm toffee sauce over each pudding, then add 1 more tablespoon to a small jug for table service.

Add ice cream & cream

Place one scoop of vanilla ice cream alongside each pudding and pipe or spoon a dollop of softly whipped cream on top or beside it.

Final drizzle & serve

Drizzle each plate with the caramel sauce (about 1/2 tablespoon) for decoration and an extra flourish of caramel drizzle across the ice cream. Finish with an additional 1 tablespoon of warm toffee sauce over the pudding and serve immediately so the warm sauce slightly melts the ice cream.