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Sticky Toffee Pudding

This classic British dessert features a moist sponge made from chopped dates, baked until golden and topped with a glossy, caramel-like toffee sauce. The process involves simmering dates to release their sweetness, mixing a tender batter, and pouring warm toffee over the freshly baked sponge for a rich, sticky finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Medjool dates pitted and chopped
  • 250 ml water for simmering dates
  • 1 tsp baking soda to soften dates
  • 100 g unsalted butter softened
  • 150 g brown sugar dark muscovado works well
  • 2 large eggs at room temperature
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 200 ml heavy cream
  • 50 g brown sugar for toffee sauce
  • 100 g unsalted butter for toffee sauce

Equipment

  • Oven
  • Saucepan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Baking dish
  • Toothpick

Method
 

  1. Combine the chopped dates, water, and baking soda in a saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes until thick and fragrant. Let cool slightly.
  2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
  3. Sift together the flour and baking powder. Gently fold the dry ingredients into the butter mixture, being careful not to deflate the batter.
  4. Stir in the vanilla extract, then fold in the slightly cooled date mixture along with its syrup. Mix until just combined; the batter will be sticky.
  5. Pour the batter into a greased baking dish and smooth the top with a spatula. Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes, until golden and a toothpick inserted in the center comes out moist but not wet.
  6. Meanwhile, make the toffee sauce by melting butter and brown sugar in a saucepan over medium heat. Once combined and bubbling, stir in the heavy cream and simmer gently for 3-4 minutes until thick and glossy.
  7. Remove the pudding from the oven and poke holes all over the surface with a skewer. Pour half of the warm toffee sauce over the top, allowing it to seep into the sponge.
  8. Let the pudding rest for about 5 minutes so the sauce can soak in fully. Serve slices warm, drizzled with the remaining toffee sauce for extra gooey richness.

Notes

For an extra indulgent treat, serve with vanilla ice cream or whipped cream. Make sure to use fresh baking powder for a good rise, and soak the dates thoroughly for maximum caramel flavor.