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Irresistible sticky toffee pudding served warm with rich toffee sauce

Sticky Toffee Pudding

A warm and comforting dessert featuring moist sponge and luscious toffee sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 1.5 cups 1 ½ cups (180g) dates, chopped Choose fresh, moist dates for optimal sweetness.
  • 1 cup 1 cup (240ml) boiling water Helps to soften the dates.
  • 0.5 teaspoon ½ teaspoon baking soda Aids in achieving a light, fluffy sponge.
  • 1 cup 1 cup (200g) brown sugar Brown sugar intensifies the caramel flavor.
  • 0.5 cup ½ cup (120g) unsalted butter, softened Use high-quality butter for richness.
  • 2 large 2 large eggs Room temperature eggs blend better.
  • 1 teaspoon 1 teaspoon vanilla extract Adds depth to the flavors.
  • 1.5 cups 1 ½ cups (180g) all-purpose flour Provides structure to the pudding.
  • 1 teaspoon 1 teaspoon baking powder Ensures the pudding rises nicely.
  • 1 pinch Pinch of salt Balances the sweetness.
For the Toffee Sauce
  • 1 cup 1 cup (240ml) heavy cream For a luxuriously rich sauce.
  • 0.5 cup ½ cup (100g) brown sugar Complements the caramel notes.
  • 0.25 cup ¼ cup (60g) unsalted butter Makes the sauce velvety and smooth.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the aroma and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or baking dish.
  2. In a mixing bowl, combine chopped dates and baking soda, then pour the boiling water over them. Let this mixture sit for about 15 minutes to soften the dates.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes.
  4. Add the eggs and vanilla extract to the butter mixture. Beat until fully combined and smooth.
  5. Fold in the flour, baking powder, and salt into the wet ingredients. Then, gently mix in the date mixture, ensuring not to overmix.
  6. Pour the batter into the prepared baking pan and bake for about 30-35 minutes, or until a skewer inserted in the center comes out clean.
Making the Toffee Sauce
  1. While the pudding is baking, prepare the toffee sauce. In a saucepan, combine heavy cream, brown sugar, and butter over medium heat. Stir gently until the sugar is dissolved and the sauce is silky, approximately 5-7 minutes. Remove from heat and add vanilla extract.
  2. Once the pudding is out of the oven, let it cool for a few minutes. Poke holes all over the surface and pour half of the warm toffee sauce over the pudding to soak in.

Notes

Quality Ingredients: Using fresh dates and organic butter can significantly enhance the flavor. Make-Ahead: You can prepare the pudding a day in advance and just reheat and pour the sauce over it before serving. Serve with ice cream: Paired with vanilla ice cream, the warm pudding contrasts wonderfully with the cold scoop. Gluten-Free Option: Swap all-purpose flour for a gluten-free blend that measures cup-for-cup. Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or a warm oven.