Sticky Toffee Pudding Recipe
Indulge in our decadent Sticky Toffee Pudding, a warm and luscious dessert that features a rich, moist sponge cake drenched in a velvety toffee sauce. Each bite melts in your mouth, perfectly complemented by a scoop of creamy vanilla ice cream. This classic British treat is sure to satisfy your sweet cravings and leave you yearning for more!
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.
For the Pudding
For the Toffee Sauce
Method
Making the Pudding
Prepare Dates
Chop the pitted dates and place them in a bowl. Pour the boiling water over the dates and let them soak for about 15 minutes until softened.
Cream Butter and Sugar
In a mixing bowl, beat the unsalted butter and brown sugar together until light and fluffy.
Combine Dry Ingredients
In another bowl, mix the self-raising flour and baking soda.
Bake
Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a skewer inserted comes out clean.
Making the Toffee Sauce
Combine Ingredients
In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and heavy cream.
Cook the Sauce
Bring the mixture to a boil, then reduce the heat and simmer for about 5-7 minutes, stirring constantly until thickened. Remove from heat and stir in the vanilla extract.
Serving
Serve
Cut the sticky toffee pudding into squares and serve warm, drizzled with toffee sauce. Optionally, add a scoop of vanilla ice cream on the side.