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The Ultimate Moist Sticky Toffee Pudding Recipe with Secretly Velvety Toffee Sauce

A close-up of a moist slice of sticky toffee pudding recipe covered in rich, dripping toffee sauce.
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You deserve a reliable recipe for this classic British dessert. This recipe gives you a perfectly moist, date-infused sponge cake and a rich, luscious toffee sauce that will impress your family and friends.

Ingredients

Scale
  • 1 cup (170g) dried dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream (for the cake batter)
  • 1 cup (200g) granulated sugar (for the sauce)
  • 1/2 cup (113g) unsalted butter (for the sauce)
  • 1/2 cup (120ml) heavy cream (for the sauce)
  • 1 teaspoon vanilla extract (for the sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Place the chopped dates in a bowl. Pour the baking soda over the dates, then pour the boiling water over them. Let this mixture sit for 10 minutes. This step helps soften the dates.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the heavy cream into the date mixture and stir gently. Add this wet mixture to the batter and mix until smooth. Do not overmix.
  6. Pour the batter into your prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the pudding bakes, prepare the toffee sauce. In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 to 7 minutes. Watch carefully to prevent burning.
  8. Remove the saucepan from the heat. Carefully whisk in the heavy cream (the mixture will bubble vigorously). Whisk until smooth. Stir in the vanilla extract.
  9. Once the pudding is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm pudding using a fork or skewer.
  10. Slowly pour about two-thirds of the warm toffee sauce evenly over the hot pudding, allowing it to soak in.
  11. Cut the pudding into squares and serve warm. Drizzle the remaining toffee sauce over each serving.

Notes

  • For an extra moist sponge, use the date soaking liquid in the batter.
  • You can make the toffee sauce ahead of time and gently reheat it before serving.
  • This pudding is excellent made ahead and reheated in the oven or microwave before serving with fresh sauce.

Nutrition

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

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