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Sticky Toffee Pudding

A warm, sweet cake topped with a rich toffee sauce, perfect for cozy desserts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sponge
  • 1 cup pitted dates, finely chopped Chop dates small for better blending.
  • 1 cup boiling water Use to soak dates.
  • 1 tsp baking soda
  • 1/4 cup unsalted butter, softened For the sponge mixture.
  • 3/4 cup brown sugar
  • 2 large eggs Beat in one at a time.
  • 1 cup all-purpose flour Fold into the mixture.
  • 1 tsp vanilla extract
For the toffee sauce
  • 1/2 cup unsalted butter For melting.
  • 1 cup brown sugar For sauce.
  • 1 cup heavy cream For richness.
  • 1 pinch salt Adjust to taste.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish or ramekins.
  2. Place chopped dates in a bowl, cover with boiling water, and stir in baking soda. Let sit for 10–15 minutes, then mash lightly.
  3. Cream together butter and brown sugar in a mixing bowl.
  4. Beat in eggs one at a time.
  5. Fold in flour and vanilla, then gently mix in the prepared date mixture.
  6. Pour batter into baking dish and bake for 30–35 minutes, until a toothpick comes out with moist crumbs.
Toffee Sauce
  1. Melt butter in a saucepan, stir in brown sugar, then whisk in heavy cream.
  2. Simmer for 5–7 minutes until thick and glossy.
  3. Add salt to taste.
Serving
  1. Poke holes in the warm sponge and pour some sauce on top to soak in.
  2. Serve warm with extra sauce, vanilla ice cream, or custard.

Notes

Cool the pudding fully before storing. Cover and keep in the fridge for up to 3–4 days. Store sauce in a separate airtight jar in the fridge for up to 1 week. To reheat, warm in the oven or microwave and add extra sauce if needed.