Butterscotch Sticky Toffee Pudding Recipe

Prepare dates

Place the chopped dates in a heatproof bowl. Pour 3/4 cup boiling water over them and stir gently. Let sit 10 minutes to soften, then mash lightly with a fork or pulse briefly in a food processor to a chunky paste. Stir in 1/4 tsp baking soda (from the batter list) if desired to mellow acidity.

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Butter and flour a 9x9-inch baking dish, tapping out excess flour.

Cream butter and sugars

In a large bowl, beat 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2–3 minutes with an electric mixer.

Add eggs and vanilla

Beat in the eggs one at a time, scraping the bowl between additions. Add 1 tsp vanilla and mix until incorporated.

Combine dry ingredients

Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda (if not used with dates), and 1/2 tsp salt in a separate bowl.

Alternate dry and buttermilk

With the mixer on low, add the dry ingredients in three parts, alternating with 3/4 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Fold in dates

Fold the softened chopped dates (and any remaining soaking liquid) into the batter until evenly distributed.

Bake

Pour the batter into the prepared dish, smoothing the top. Bake 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. Let cool in the dish 10 minutes.

While the pudding bakes, make the sauce. In a medium saucepan over medium heat, melt 1/2 cup butter. Add 1 cup packed light brown sugar and stir until dissolved and bubbling. Carefully stir in 3/4 cup heavy cream and 2 tbs dark corn syrup. Bring to a gentle simmer and cook 3–5 minutes, stirring frequently, until slightly thickened. Remove from heat and stir in 1 tsp vanilla and 1/4 tsp fine sea salt. Keep warm.

If you prefer a silkier, deeper sauce, simmer 8–10 minutes to reduce slightly; for a thinner drizzle, stop earlier. Reserve 1/2 cup of sauce for serving.

When the pudding has cooled 10 minutes, poke holes across the surface with a skewer or fork and pour about 3/4 cup of the warm butterscotch sauce over the pudding, allowing it to seep into the holes. Return to the oven and bake an additional 8–10 minutes to set and deepen the sauce infusion.

Make the buttercrunch while the pudding is in the oven for the second bake. Line a sheet pan with parchment. In a heavy skillet over medium-high heat, melt 3 tbs butter and add 3/4 cup granulated sugar. Stir constantly until the sugar melts and turns a deep amber color (watch carefully to avoid burning).

Quickly stir in 1/2 cup chopped toasted nuts and a pinch of coarse salt, then pour the mixture onto the parchment and spread thin. Let cool completely; the candy will harden into a brittle. Once cool, break into small shards to sprinkle atop the finished pudding.

Chill a mixing bowl and beaters if possible. Pour 1 cup heavy cream into the bowl and whip to soft peaks. Add 2 tbs pure maple syrup, 1 tbsp confectioners' sugar (optional), and 1/2 tsp vanilla. Continue whipping to medium peaks — the cream should be smooth and hold shape but still spoonable. Refrigerate until ready to serve.

Remove the pudding from the oven after the final bake and allow to sit 5 minutes. Spoon any pooled sauce from the dish over the top.

Cut or scoop warm pudding into portions (6 generous servings). To each, spoon additional warm butterscotch sauce (reserve 1/2 cup warmed), add a dollop of maple cream, and sprinkle buttercrunch shards over the top. Finish with a light flake of Maldon or flaky sea salt for contrast.

Serve immediately so the pudding is warm, the sauce is molten, and buttercrunch remains crisp against the tender cake.