Sticky Toffee Pudding
This classic British dessert features a moist, dense sponge made from chopped dates, baked until golden and tender. It’s topped with a rich, caramel-like toffee sauce that clings to each slice, creating a warm, sticky finish that’s both comforting and indulgent. The aroma of browned butter and molasses fills the kitchen as it bakes, making it a perfect treat for chilly days.
Equipment
- 8-inch square baking dish
- Mixing bowls
- Whisk or electric mixer
- Saucepan
- Measuring cups and spoons
Ingredients
- 200 g Medjool dates pitted and chopped
- 250 ml boiling water
- 1 tsp bicarbonate soda
- 150 g unsalted butter softened
- 150 g dark brown sugar
- 2 eggs large
- 200 g all-purpose flour sifted
- 1 tsp vanilla extract
- 100 g unsalted butter for the toffee sauce
- 150 g brown sugar for the toffee sauce
- 200 ml heavy cream warm before adding
- 1 tsp vanilla extract for the toffee sauce
Instructions
- Place the chopped dates in a bowl and pour boiling water over them. Add a teaspoon of bicarbonate soda, stir, and let sit for 10 minutes until the dates soften and smell caramel-like.
- Preheat your oven to 180°C (350°F). Grease your baking dish and set aside.
- In a mixing bowl, cream together softened butter and dark brown sugar until the mixture is light, fluffy, and fragrant, about 3-4 minutes.
- Beat in one egg at a time, ensuring each is fully incorporated before adding the next, until the batter is smooth and creamy.
- Drain the dates (reserve the soaking liquid), then mash or finely chop them. Mix the dates into the batter along with vanilla extract.
- Sift the flour and gently fold it into the batter, just until combined. Add a splash of the reserved date water for moisture and flavor.
- Pour the batter into your prepared baking dish and smooth the top with a spatula or the back of a spoon.
- Bake for 30-35 minutes until the top is golden, and a skewer inserted into the center comes out clean. You’ll smell toasted notes and caramel as it bakes.
- Meanwhile, prepare the toffee sauce by melting butter in a saucepan, then stirring in brown sugar. Add warm heavy cream and vanilla, bringing everything to a gentle simmer for 3-5 minutes until the sauce thickens and becomes glossy.
- Once the pudding is baked, poke a few holes on the surface with a skewer and pour some of the warm toffee sauce over it. Let it soak in for 10 minutes, allowing the sauce to cling and create a sticky, shiny crust.
- Serve the pudding warm, drizzled generously with additional toffee sauce. Enjoy it with vanilla ice cream or whipped cream for an extra indulgence.
Notes
For extra flavor, add a pinch of cinnamon or a splash of bourbon to the batter. Reheat leftovers gently to preserve the moist, sticky texture.