Sticky toffee pudding is a classic British dessert: a tender date sponge soaked in warm toffee sauce and usually served with vanilla ice cream or custard.
Soak the dates until soft, fold them into a light sponge batter, and pour the warm sauce over the baked pudding so it absorbs the caramel flavor while staying moist.
Bake until the center is just set and a skewer comes out with a few moist crumbs. Overbaking makes the sponge less able to absorb the sauce.
Serving Suggestions
Serve warm with vanilla ice cream, softly whipped cream, or custard, plus an extra spoonful of warm toffee sauce.
Recipe Notes
The pudding keeps refrigerated for up to four days. Reheat individual portions gently in the microwave or covered in a low oven, with extra sauce.
Classic British Sticky Toffee Pudding
A moist date sponge drenched in warm toffee sauce and served with vanilla ice cream.
Equipment
- 8-inch square baking pan
- Mixing bowls
- Electric mixer
- Small saucepan
- Wooden skewer
Ingredients
Date Sponge
- 8 oz pitted dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter softened
- 3/4 cup dark brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
Toffee Sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup dark brown sugar packed
- 1/4 tsp fine salt
To Serve
- 2 cups vanilla ice cream
Instructions
Make the Batter:
- Heat the oven to 350°F (175°C) and grease an 8-inch square pan.
- Place the dates and boiling water in a bowl. Stir in the baking soda and rest for 10 minutes, then mash lightly.
- Whisk flour and baking powder in a bowl. Beat the butter and brown sugar until light, then beat in the eggs and vanilla. Fold in the dry ingredients and date mixture.
Bake:
- Spread the batter in the prepared pan and bake for 35 to 40 minutes, until just set and a skewer comes out with moist crumbs.
- Cool for 10 minutes while you make the sauce.
Make the Sauce and Serve:
- Melt the butter in a saucepan. Add the brown sugar, cream, and salt; simmer for 3 to 4 minutes until glossy.
- Poke the warm pudding all over with a skewer and pour over half the sauce. Cut into squares and serve with ice cream and the remaining sauce.
Notes
- The sauce can be made two days ahead and rewarmed gently.
- For a deeper flavor, replace a tablespoon of the cream with dark rum or brandy.
Nutrition
Calories: 580kcalCarbohydrates: 72gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 125mgSodium: 350mgFiber: 3gSugar: 52g