Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pudding
Sticky Toffee Sauce
To Serve
Method
Pudding
- 1
Prepare dates
Place chopped dates in a heatproof bowl. Pour 1 cup boiling water over them, stir in 1 tsp baking soda (mixture will foam). Let sit 10 minutes to soften, then mash lightly with a fork or use an immersion blender for a smoother paste. Set aside to cool slightly.
- 2
Preheat and prepare pan
Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan (or 6–8 individual ramekins) and line with parchment if desired for easy removal.
- 3
Cream butter and sugars
In a large bowl, cream 6 tbs softened unsalted butter with 3 tbs light brown sugar and 1 tbs granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer. Scrape down sides.
- 4
Add eggs and vanilla
Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
- 5
Combine wet and dry
Fold the cooled date mixture into the butter-sugar-egg mixture until evenly distributed. In a separate bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp fine sea salt. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.
- 6
Bake
Transfer batter to the prepared pan and smooth the top. Bake at 350°F (175°C) for 25–30 minutes (for an 8-inch pan) or until a toothpick inserted into the center comes out with moist crumbs (the pudding should be set but still tender). For individual ramekins, bake 18–22 minutes. Remove from oven and let rest 5 minutes.
Sticky Toffee Sauce
- 7
Make the sauce
While the pudding bakes, combine 1 cup packed light brown sugar and 4 tbs unsalted butter in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then add 3 tbs heavy cream. Bring to a gentle simmer, stirring, and cook 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt. Keep warm.
- 8
Finish pudding with sauce
If you like a very sticky finish, pierce the warm baked pudding several times with a skewer and spoon half the warm sauce over the top to soak in. Reserve remaining sauce for serving.
To Serve
- 9