Sticky Toffee Pudding Recipe
Make Sticky Toffee Pudding Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake (Pudding) Batter
Toffee Sauce
To Serve
Method
Cake (Pudding) Batter
- 1
Prepare dates
Place the chopped dates in a heatproof bowl. Pour the boiling water over them and immediately stir in the bicarbonate of soda. Set aside for 10 minutes to soften and slightly break down; the mixture will look darker and frothy.
- 2
Preheat and prepare pan
Preheat the oven to 180°C (350°F). Lightly butter an 8-inch (20cm) square or 1.2–1.5 litre (quart) ovenproof dish and line the base with a piece of parchment paper for easier removal, if desired.
- 3
Cream butter and sugar
In a large bowl, beat the softened butter and 100g light brown sugar together until light and fluffy (about 2–3 minutes with an electric mixer).
- 4
Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine dry ingredients
Sift together the plain flour, baking powder and sea salt into a separate bowl.
- 6
Fold and combine
Fold about a third of the dry ingredients into the butter mixture to lighten the batter, then add half of the date mixture (including the soaking liquid). Continue alternating the remaining dry ingredients and date mixture, folding gently until just combined. Do not overmix.
- 7
Bake
Spoon the batter into the prepared dish and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (the pudding should be springy).
- 8
Rest
Remove from the oven and allow the pudding to rest in the dish for 5–10 minutes. The pudding will sink slightly and become more moist as it cools for a short time.
Toffee Sauce
- 9
Melt butter and sugar
While the pudding bakes (or after, if preferred), place 100g butter and 150g light brown sugar in a medium saucepan over medium heat. Stir gently until the butter has melted and sugar is dissolved and bubbling.
- 10
Add cream and syrup
Carefully add the double cream and golden syrup to the pan (it may steam). Stir continuously and bring to a gentle simmer. Reduce heat to low and simmer for 3–5 minutes until the sauce is glossy and slightly thickened.
- 11
Finish sauce
Remove from heat and stir in the optional dark rum (if using) and a pinch of sea salt. Taste and adjust sweetness or thickness — if too thin, simmer another 1–2 minutes; if too thick, stir in a tablespoon of cream or water.
Assembly & Serve
- 12
Soak (optional) and serve
If you prefer an extra sticky pudding, poke the warm pudding all over with a skewer and pour 2–3 tablespoons of warm toffee sauce over it, allowing it to soak in for 2–3 minutes. Alternatively, transfer pudding to individual serving dishes and spoon sauce over each portion.
- 13
Serve
Slice or scoop generous portions into bowls. Serve each portion with a scoop of vanilla ice cream or a spoonful of clotted cream and drizzle with extra warmed toffee sauce. Serve immediately while warm.
- 14
Storage
Store leftover pudding covered in the refrigerator for up to 3 days and reheat gently in a low oven (160°C/320°F) or microwave. Refrigerate leftover toffee sauce in an airtight container for up to 1 week; rewarm gently before using.
