Sticky Toffee Pudding Recipe

Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan (or six 6-ounce ramekins) and line the bottom with parchment for easy removal.

Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates, stir in the baking soda, and let sit for 10 minutes to soften and cool slightly. Mash lightly with a fork to break down large pieces; some texture is fine.

In a large mixing bowl, cream the softened butter and dark brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes with a stand mixer on medium speed.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Fold in the mashed date mixture until combined. The batter will be loose—this is normal.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

Pour the batter into the prepared pan or divide among ramekins. Smooth the tops with a spatula.

Bake in the preheated oven for 25–30 minutes for a square pan (or 18–22 minutes for individual ramekins), until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

Remove from the oven and let the pudding rest for 5 minutes while you prepare the sauce. If using a pan, cut into squares to serve; if using ramekins, serve warm directly.

While the pudding bakes (or immediately after removing it), make the caramel sauce. In a medium saucepan over medium heat, melt the unsalted butter.

Add the dark brown sugar and whisk until it dissolves and the mixture begins to bubble, about 1–2 minutes.

Carefully whisk in the heavy cream (mixture will steam and bubble). Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.

Remove from heat and stir in the vanilla extract and sea salt. Taste and adjust salt or sugar if desired. Keep warm until serving.

Optional: For a deeper toffee flavor, simmer an extra 1–2 minutes, but watch closely to avoid scorching.

Chill a mixing bowl and beaters in the freezer for 5–10 minutes to help the cream whip better.

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.

Whip the cream on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip—stop when the cream holds peaks but is still smooth.

To serve: Place a warm piece of sticky toffee pudding on a plate or serve ramekin warm. Spoon a generous amount of warm caramel sauce over the pudding and add a dollop of Chantilly cream. Sprinkle optional toasted pecans on top for crunch.

Serve immediately so the sauce is warm and the cream is cool for contrast.