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Homemade Sticky Toffee Pudding recipe photo

Sticky Toffee Pudding

This Sticky Toffee Pudding is SO DELICIOUS! A classic British dessert with moist date cake drenched in rich, luscious toffee sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 200 g chopped dates pitted
  • 240 ml water
  • 1 teaspoon baking soda
  • 100 g unsalted butter softened
  • 150 g brown sugar
  • 2 large eggs
  • 180 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
For the toffee sauce
  • 200 g brown sugar
  • 120 ml heavy cream
  • 50 g unsalted butter

Equipment

  • Medium Saucepan
  • Mixing Bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 8x8-inch baking dish or similar size
  • Spatula
  • Cooling rack

Method
 

Prepare the Dates
  1. Place the chopped dates in a medium saucepan and pour the water over them. Bring to a gentle boil, then stir in the baking soda. Turn off heat and let soak for about 15 minutes until soft and mushy.
Make the Cake Batter
  1. Cream together the softened unsalted butter and brown sugar in a large mixing bowl using an electric mixer or whisk until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the all-purpose flour and baking powder.
  4. Blend the soaked dates and their liquid into a smooth purée using a blender or food processor. Gently fold the date mixture into the creamed butter, sugar, and eggs. Gradually fold in the flour mixture until just combined, being careful not to overmix.
Bake the Pudding
  1. Preheat oven to 180°C (350°F). Grease an 8x8-inch baking dish. Pour batter into prepared dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Make the Toffee Sauce
  1. While the pudding bakes, combine brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir continuously until sugar dissolves and sauce thickens slightly, about 5-7 minutes. Watch carefully to avoid burning.
Serve
  1. Remove pudding from oven, poke holes on top with a skewer or fork and pour half of the warm toffee sauce over to soak in. Serve with extra warm toffee sauce drizzled on top, optionally with vanilla ice cream or whipped cream.

Notes

  • Soak dates with baking soda to soften and enhance flavor.
  • Do not overmix batter after adding flour to keep pudding tender.
  • Watch toffee sauce closely while cooking to prevent burning.
  • Reserve some toffee sauce for serving to keep pudding extra saucy.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently.