Sticky Toffee Pudding Recipe

Prepare and soak dates

Preheat oven to 350°F (175°C). Butter a 9x9-inch baking dish or six 8-ounce ramekins. Place the chopped dates in a heatproof bowl, pour the boiling water over them, stir in the baking soda, and let sit for 10 minutes to soften and cool slightly.

Make batter

In a large bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the egg and vanilla and beat until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the butter mixture until just combined. Stir in the soaked dates with their liquid (some seeds of the dates will remain but the liquid blends into the batter). The batter will be fairly loose.

Bake

Pour the batter into the prepared baking dish or divide among ramekins. Smooth the tops. Bake in the preheated oven for 25–30 minutes for the 9x9 dish (or 18–22 minutes for ramekins) until a toothpick inserted in the center comes out with moist crumbs but not raw batter. Remove from oven and let sit for 5 minutes while preparing the sauce.

Make the toffee sauce

While the cake bakes, combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Bring gently to a simmer and let cook for 3–5 minutes, stirring frequently, until slightly thickened and glossy. Stir in the corn syrup (or maple syrup), vanilla, and salt. Taste and adjust salt or sweetness. Remove from heat and reserve about 1/3 cup of the sauce to drizzle on top when serving; pour the remaining hot sauce over the warm pudding immediately after it comes out of the oven, allowing the pudding to soak for 1–2 minutes.

Candy the pecans

In a small skillet over medium heat, melt the 1/2 teaspoon butter then add the pecans and toss to coat. Sprinkle the granulated sugar over the pecans and cook, stirring frequently, until the sugar melts and the nuts are glossy and coated, about 3–4 minutes. Spread the pecans on a piece of parchment to cool and sprinkle with the 1/8 teaspoon salt. Break into clusters once cooled.

Prepare maple ice cream

While pudding rests, place the vanilla ice cream in a bowl and fold in the 3 tablespoons maple syrup and optional 1/4 teaspoon maple extract until evenly flavored. Return to the freezer if not serving immediately so it holds shape.

If you baked in a 9x9 pan, cut into portions (6–8) and place one portion onto each plate. If using ramekins, serve each ramekin whole.

Spoon the reserved warm toffee sauce over each portion (about 1–2 tablespoons each) and serve additional sauce alongside. Add a generous scoop (about 1/3 cup) of prepared maple ice cream to each plate or ramekin.

Scatter candied pecans over the pudding and ice cream. Finish with a light pinch of flaky sea salt and a mint leaf if desired. Serve immediately while warm.