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Sticky Toffee Pudding

Sticky toffee pudding is a rich British dessert featuring a moist sponge cake made with chopped dates, drenched in a luscious caramel toffee sauce. The pudding is baked until golden and sticky, with a tender crumb that pairs perfectly with the glossy, smoky caramel topping. Served warm, it offers a comforting, indulgent experience with every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 200 ml water for boiling the dates
  • 225 g all-purpose flour
  • 150 g brown sugar preferably dark for richer flavor
  • 115 g unsalted butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 g pitted dates Medjool preferred
  • 100 g brown sugar for the toffee sauce
  • 50 g unsalted butter for the toffee sauce
  • 120 ml heavy cream or full-fat cream

Equipment

  • Saucepan
  • Mixing bowls
  • Hand mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Baking pan
  • Skewer or toothpick

Method
 

  1. Start by placing the dates in a saucepan with water. Bring to a boil and simmer for about 10 minutes until they are soft and gooey, then mash or blitz until smooth.
  2. In a large mixing bowl, cream together softened butter and brown sugar until the mixture is light, fluffy, and fragrant, about 2 minutes.
  3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  4. Fold in the mashed dates and their syrup until well combined, creating a sticky, dark batter.
  5. Sift the flour and gently fold it into the batter, mixing just until combined—do not overmix to keep the sponge tender.
  6. Grease your baking pan or line it with parchment paper, then spread the batter evenly into it, smoothing the surface with a spatula.
  7. Bake in a preheated oven at 180°C (350°F) for about 35-40 minutes, until the top is golden and a skewer inserted into the center comes out with moist crumbs.
  8. While the pudding bakes, make the toffee sauce by combining sugar, butter, and cream in a saucepan over medium heat. Stir constantly until the mixture thickens, becomes glossy, and smells like caramel, about 5-7 minutes.
  9. Remove the pudding from the oven and allow it to rest for about 10 minutes. Then, poke holes all over the surface with a skewer and pour the warm toffee sauce evenly over the top, letting it soak in.
  10. Serve slices of the pudding warm, with extra sauce drizzled on top for maximum indulgence. Enjoy the tender sponge soaked in smoky caramel goodness!

Notes

Ensure dates are well softened for a smooth batter. You can prepare the toffee sauce ahead and reheat gently before serving.