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Classic Sticky Toffee Pudding

Close-up of a moist slice of sticky toffee pudding recipe covered in rich toffee sauce.
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A recipe for a rich, moist sponge cake made with dates, covered in a decadent, velvety toffee sauce.

Ingredients

Scale
  • 175g soft pitted dates, chopped
  • 1 teaspoon baking soda
  • 225ml boiling water
  • 115g unsalted butter, softened
  • 175g dark brown sugar
  • 2 large eggs, lightly beaten
  • 225g self-raising flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Sauce: 115g unsalted butter
  • 115g dark brown sugar
  • 225ml heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time. Stir in the vanilla extract.
  5. Sift the flour and salt into the wet ingredients. Mix until just combined.
  6. Gently fold the date and water mixture into the batter. Do not overmix.
  7. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
  8. While the cake bakes, make the sauce. In a saucepan, melt the butter and brown sugar over medium heat, stirring until the sugar dissolves.
  9. Bring the mixture to a simmer. Remove from the heat and slowly whisk in the heavy cream and vanilla extract until smooth. Keep warm.
  10. Once the pudding is baked, poke holes all over the top using a skewer. Pour half of the warm toffee sauce evenly over the hot pudding. Let it soak in.
  11. Cut the pudding into squares and serve warm with the remaining sauce poured over each portion.

Notes

  • You can prepare the sauce ahead of time and reheat it gently before serving.
  • For a deeper flavor, use black treacle instead of a small amount of the brown sugar in the sauce.
  • This pudding freezes well; cool completely, wrap tightly, and freeze for up to three months. Thaw and reheat gently.

Nutrition

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