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Sticky Toffee Pudding

Sticky toffee pudding is a warm, dense sponge cake infused with chopped dates, baked until golden and topped with a rich, glossy caramel toffee sauce. The dish combines tender sponge with gooey, flavorful sauce, creating a comforting dessert that’s both sweet and indulgent. Its moist texture and aromatic caramel aroma make it a nostalgic treat perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Dates pitted, chopped
  • 250 ml Water
  • 1 tsp Baking soda
  • 115 g Salted butter softened
  • 150 g Dark brown sugar
  • 2 large Eggs
  • 200 g All-purpose flour
  • 200 ml Heavy cream for the sauce
  • 150 g Dark brown sugar for the sauce
  • 100 g Unsalted butter for the sauce

Equipment

  • Small saucepan
  • Mixing bowls
  • Electric mixer or whisk
  • 20cm (8-inch) baking dish
  • Toothpick or skewer

Method
 

  1. Chop the dates into small pieces and place them in a small saucepan with water and baking soda. Bring to a boil, then reduce heat and simmer for 10 minutes until the dates are very soft and the mixture is thickened. Stir occasionally and then set aside to cool slightly.
  2. In a large mixing bowl, cream the softened butter and dark brown sugar together using an electric mixer or whisk until the mixture is light, fluffy, and pale in color. This should take about 2 minutes and will fill your kitchen with a warm, caramel scent.
  3. Add eggs one at a time to the butter mixture, beating well after each addition. This helps incorporate air and creates a smooth batter. The mixture should look creamy and slightly increased in volume.
  4. Once the date mixture has cooled enough to handle but is still warm, mash or blend it until mostly smooth. Fold the date mixture into the butter and sugar, mixing gently to combine.
  5. Sift the all-purpose flour over the wet ingredients, then gently fold it in using a spatula or spoon until just combined. Be careful not to overmix, as this can make the pudding dense.
  6. Pour the batter into a greased 20cm (8-inch) baking dish, spreading it evenly with a spatula. Place it into a preheated oven at 180°C (350°F) and bake for 30–35 minutes. The top should be golden, and a skewer inserted in the center should come out with moist crumbs.
  7. While the pudding bakes, prepare the toffee sauce. In a saucepan, melt the butter with dark brown sugar and heavy cream. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes until the sauce thickens and develops a glossy, rich caramel color. The aroma should be sweet and buttery.
  8. Remove the baked pudding from the oven and poke holes all over the surface with a skewer or toothpick. Pour the hot toffee sauce evenly over the pudding, allowing it to soak into the sponge and create a sticky, luscious topping.
  9. Let the pudding rest for about 10 minutes so the sauce can set slightly and the flavors meld. Serve warm in slices, drizzled with extra toffee sauce if desired, and enjoy with a scoop of vanilla ice cream or a dollop of cream for an extra indulgence.

Notes

For an extra depth of flavor, add a splash of vanilla extract to the batter or a pinch of sea salt to the sauce. Using good quality butter and fresh dates will elevate the dish significantly. Reheat leftovers gently in the oven to maintain moistness and flavor.