Sticky Toffee Pudding Recipe

Prepare dates

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

Preheat oven and prepare pan

Preheat oven to 180°C (350°F). Butter an 20cm (8-inch) square baking dish or six 300ml (10 fl oz) individual ramekins and set aside.

Cream butter and sugar

In a mixing bowl, beat the softened butter and light brown sugar until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder and salt.

Combine date mixture and batter

Stir the softened date mixture (including any liquid) into the butter mixture until combined. Fold in the dry ingredients gently until just incorporated — do not overmix. The batter will be thick and studded with softened dates.

Bake

Spoon the batter into the prepared dish or divide among ramekins. Smooth the tops. Bake in the preheated oven for 25–30 minutes for a single 20cm dish or 18–22 minutes for individual ramekins, until a skewer inserted into the center comes out clean or with a few moist crumbs. The top should be springy and lightly browned.

Cool briefly

Allow the pudding to cool in the pan or ramekins for 10 minutes before turning out or serving directly in ramekins. Keep warm while preparing toffee sauce, or reheat briefly in a low oven if necessary.

Melt sugar and butter

In a medium saucepan over medium heat, combine the unsalted butter, light brown sugar and dark muscovado sugar. Cook, stirring, until the sugar dissolves and the mixture becomes smooth and bubbly, about 3–4 minutes.

Add cream

Carefully pour in the double cream while stirring (mixture will bubble up). Reduce heat to low and simmer gently for 4–6 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Finish sauce

Remove from heat and stir in the vanilla extract and sea salt. Taste and adjust salt or sweetness if needed. Keep the sauce warm; if it thickens as it cools, rewarm gently over low heat and stir in a tablespoon of cream or milk to loosen.

Spoon a generous serving of warm sticky toffee pudding onto plates or serve individual ramekins hot. Ladle warm toffee sauce over each portion until well coated.

Serve immediately with a scoop of vanilla gelato or ice cream alongside or on top of the pudding so it begins to melt into the sauce.

Sprinkle with chopped toasted pecans or walnuts if using, and serve extra toffee sauce on the side for guests who like it more saucy.