Sticky Toffee Pudding Recipe

Prepare dates

Place the chopped dates in a heatproof bowl. Pour the boiling water over them and stir in the bicarbonate of soda. Let sit for 10 minutes to soften and cool slightly.

Preheat and prepare pan

Preheat oven to 180°C (350°F). Grease and line an 8-inch (20 cm) square baking tin or similar 2–2.5‑liter capacity dish with baking parchment.

Mix butter and sugars

In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until pale and creamy (about 2–3 minutes by hand or with an electric mixer on medium speed).

Add eggs and vanilla

Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine with date mixture and flour

Fold the date mixture (including any remaining soaking liquid) into the butter-sugar-egg mixture. Sift the self-raising flour and a pinch of salt over the mixture and gently fold until just combined. The batter will be quite thick and wet.

Bake

Spoon the batter into the prepared tin, smoothing the top. Bake in the preheated oven for 30–35 minutes, or until the top is firm, a skewer inserted into the center comes out clean with a few moist crumbs, and the pudding has risen and is golden.

Rest

Remove from the oven and let the pudding rest in the tin for 10 minutes. Prick the top all over with a skewer or fork to allow sauce to soak in later.

Make sauce

While the pudding bakes (or immediately after removing it), place the butter, light brown sugar, double cream and golden syrup in a medium saucepan over medium heat. Stir constantly until the butter melts and sugar dissolves. Bring to a gentle simmer and cook for 4–6 minutes, stirring frequently, until the sauce thickens slightly and becomes glossy. Do not boil vigorously.

Finish sauce

Remove from heat and stir in the vanilla extract and a pinch of sea salt. Taste and adjust: add a little extra cream if too thick, or simmer 1–2 minutes more if too thin. Reserve about 50 ml for serving and keep the remainder warm.

Soak pudding with sauce

While the pudding is still warm in the tin, pour two-thirds of the warm toffee sauce evenly over the pudding, allowing it to sink in. Let it sit for 5 minutes so the sauce soaks into the pricked holes.

Portion

Cut the pudding into 6 equal squares (for generous portions) or 8 for smaller servings. Rewarm portions briefly if needed (15–30 seconds in microwave or in a low oven) so they are hot when served.

Serve

Place a warm pudding piece on each plate, drizzle with the reserved extra toffee sauce, and serve with a scoop of vanilla ice cream alongside or on top. Optionally garnish with a light sprinkle of flaky sea salt.