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Sticky Toffee Pudding

Close-up of a slice of sticky toffee pudding on a white plate, drizzled with rich toffee sauce.
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A classic British date cake with a rich toffee sauce, perfect for cozy winter evenings or holiday celebrations. Serve warm with custard or ice cream for an indulgent dessert.

Ingredients

Scale
  • 1 cup (200g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1/2 cup (120ml) boiling water
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk
  • For the Toffee Sauce:
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them sit for 10 minutes to soften. Mash the dates slightly with a fork.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the wet ingredients and mix until just combined. Pour in the milk and mix. Add the remaining dry ingredients and mix until smooth.
  6. Gently fold in the softened date mixture.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, prepare the toffee sauce. In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved.
  10. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly.
  11. Remove from heat and carefully whisk in the heavy cream, vanilla extract, and salt. The sauce will be thick and glossy.
  12. Once the cake is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake with a toothpick.
  13. Pour about half of the warm toffee sauce over the cake, allowing it to soak in.
  14. Serve the cake warm, with the remaining toffee sauce on the side. It pairs wonderfully with vanilla ice cream or custard.

Notes

  • For an extra rich flavor, you can add a tablespoon of dark molasses to the cake batter.
  • If you prefer a thinner sauce, add a little more heavy cream.
  • This pudding is best served warm, but leftovers can be gently reheated.

Nutrition

Find it online: https://www.purecookingjoy.com/sticky-toffee-pudding-british-dessert/

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