Sticky Toffee Pudding Recipe
A rich moist cake with just enough spice, sticky dates swimming in a toffee sauce.
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Ingredients
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For the pudding
For the toffee sauce
To finish / serve
Method
For the pudding
- 1
Prepare dates
Place chopped pitted dates in a heatproof bowl. Pour boiling water over the dates, stir in the baking soda, and let sit for 10 minutes. The mixture will become soft and slightly foamy; mash lightly with a fork or stick blender to break up large pieces, leaving some texture.
- 2
Preheat oven and prepare pan
Preheat oven to 180°C (350°F). Grease an 8-inch (20 cm) square or similarly sized baking dish and line the base with parchment for easier removal.
- 3
Cream butter and sugar
In a large bowl, beat the softened butter and light brown sugar until pale and fluffy, about 2–3 minutes with an electric mixer. Scrape down the sides as needed.
- 4
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.
- 5
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- 6
Combine wet and dry
Fold one-third of the dry mixture into the butter mixture to lighten it, then add half of the mashed date mixture and fold gently. Continue alternating, finishing with the remaining dry ingredients. Mix until just combined; do not overmix. The batter will be thick and studded with softened dates.
- 7
Bake
Spoon the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (not raw batter) and the top springs back lightly.
- 8
Rest
Remove pudding from the oven and let it rest for 5 minutes while you prepare the toffee sauce. The pudding should remain warm so it absorbs sauce well.
For the toffee sauce
- 9
Make sauce
In a small saucepan over medium heat, combine the butter, dark brown sugar, and double cream. Stir continuously until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 3–5 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in the optional black treacle, vanilla extract, and a pinch of salt. Taste and adjust salt/sweetness. Keep warm.
- 10
Pour over pudding
Using a spoon, poke a few holes in the warm pudding (or cut the pudding into squares) and pour about two-thirds of the warm toffee sauce evenly over the pudding, allowing it to sink in. Reserve the remaining sauce for serving.
To finish / serve
- 11
Serve
Cut the pudding into portions and drizzle with additional warm toffee sauce. Serve immediately with a generous spoonful of lightly whipped double cream or clotted cream. If desired, finish with a very small pinch of flaky sea salt to enhance the toffee flavor.
- 12
Storage
Leftover pudding (without cream) can be stored in the refrigerator, covered, for up to 3 days. Warm gently in the oven and reheat sauce on the stove before serving.