Sticky Toffee Pudding is a quintessential British dessert—an incredibly moist, date-based sponge cake smothered in a rich, buttery toffee sauce. It’s the definition of comfort food.
Here is a classic, foolproof recipe for this beloved dessert.
🍮 Sticky Toffee Pudding
A decadently moist date cake drenched in a warm, buttery toffee sauce. Serve with vanilla ice cream or custard for the ultimate treat.
Prep time: 30 mins | Cook time: 35 mins | Serves: 8
📝 Ingredients
For the Pudding (Cake):
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200 g (1 heaped cup) pitted dates, chopped
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250 ml (1 cup) boiling water
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1 tsp baking soda
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75 g (⅓ cup) unsalted butter, softened
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150 g (¾ cup) dark brown sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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180 g (1 ½ cups) all-purpose flour
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2 tsp baking powder
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½ tsp salt
For the Sticky Toffee Sauce:
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150 g (⅔ cup) unsalted butter
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200 g (1 cup) dark brown sugar
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250 ml (1 cup) heavy cream (double cream)
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2 tbsp golden syrup or dark corn syrup (optional, for shine)
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
1. Prepare the Date Base
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Place the chopped dates in a heatproof bowl. Add the boiling water and baking soda. Stir and let sit for 15-20 minutes until cool.
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Once cooled, mash the dates with a fork or blend lightly with an immersion blender for a smoother texture. (A few chunks are okay!)
2. Make the Cake Batter
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Preheat oven to 350°F (180°C). Grease an 8×8-inch (20x20cm) baking dish.
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In a large bowl, cream the butter and brown sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Alternately add the flour mixture and the date mixture to the butter mixture, beginning and ending with the flour. Mix until just combined.
3. Bake the Pudding
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Pour the batter into the prepared baking dish and smooth the top.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Make the Toffee Sauce
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While the cake is baking, combine the butter, brown sugar, heavy cream, and golden syrup (if using) in a saucepan over medium heat.
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Bring to a gentle boil, stirring constantly, and let it bubble for 3-5 minutes until thickened slightly.
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Remove from heat and stir in the vanilla and pinch of salt.
5. Assemble and Serve
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As soon as the pudding comes out of the oven, poke holes all over the top with a skewer.
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Pour about one-third to half of the warm toffee sauce over the warm pudding, allowing it to soak in.
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Let the pudding cool for 15-20 minutes before serving.
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Serve warm squares of the pudding with a generous drizzle of the remaining toffee sauce and a scoop of vanilla ice cream or a pour of custard.
💡 Pro Tips for Perfection
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Don’t Overbake: The pudding is meant to be very moist. Check it a few minutes early.
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Sauce Consistency: The sauce will thicken as it cools. If it becomes too thick when reheating, add a splash of cream.
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Make Ahead: You can bake the pudding and make the sauce a day ahead. Reheat the pudding gently in the oven and warm the sauce on the stovetop before serving.
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Storage: Store any leftovers covered in the fridge for up to 3 days. The flavors actually improve!
This is the ultimate dessert for a special occasion or whenever you need a deeply satisfying sweet treat. Enjoy