Sticky Toffee Pudding Recipe

Prepare dates

Place chopped dates in a heatproof bowl. Pour boiling water over the dates and stir in the baking soda. Let sit 10 minutes so the dates soften and the mixture becomes fragrant and slightly thickened. Reserve.

Preheat and pan

Preheat oven to 350°F (175°C). Butter an 8x8-inch (or 9-inch round) baking dish and line the bottom with parchment paper for easy removal.

Cream butter and sugars

In a mixing bowl, beat the softened butter with the dark brown sugar and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer on medium speed.

Add eggs and vanilla

Beat in the eggs one at a time, scraping the bowl between additions. Add the vanilla extract and mix until combined.

Combine wet with dates

With the mixer on low, gradually beat in the cooled (or warm — not piping hot) date mixture until evenly distributed. If the date mix is very liquid, add a tablespoon of flour to stabilize.

Fold in dry ingredients

Whisk together the all-purpose flour, baking powder and salt in a separate bowl. Fold the dry ingredients into the wet mixture gently with a spatula until just combined — do not overmix.

Bake

Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Cool briefly

Allow the cake to cool in the pan for 10 minutes while you make the sauce. Use a knife to loosen edges and transfer to a serving dish, or leave in pan for serving.

Make sauce

While the pudding bakes or cools, combine the dark brown sugar and butter in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, about 2–3 minutes.

Add cream and simmer

Carefully stir in the heavy cream (mixture may bubble). Bring to a gentle simmer, reduce heat to low, and cook for 3–4 minutes, stirring frequently, until the sauce is thickened slightly and glossy.

Finish sauce

Remove from heat and stir in the vanilla extract and salt. Taste and adjust salt or sweetness. Keep the sauce warm until ready to serve; if it thickens too much, stir in 1–2 tablespoons extra cream or warm it gently.

Assemble

Cut generous squares of warm sticky toffee pudding and place onto serving plates. Spoon a generous ladle (about 3–4 tbs) of warm toffee sauce over each piece so it soaks into the cake.

Finish

Top each serving with a scoop of vanilla ice cream and a sprinkle of the optional toasted nuts. Serve immediately so the ice cream softens and melds with the hot sauce.