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Sticky Toffee Pudding Recipe

British · Dessert · 60 min total

A classic British dessert featuring a moist date sponge cake drenched in a rich toffee sauce, perfect for a comforting treat.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. Place chopped dates in a bowl, pour boiling water over them, and stir in baking soda. Let sit for 10 minutes.
3. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
5. Stir in the date mixture (including liquid) until evenly distributed. Pour batter into prepared dish.
6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
7. While the pudding bakes, make the toffee sauce: In a saucepan, combine heavy cream, brown sugar, and 1/4 cup butter. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 3-5 minutes until slightly thickened.
8. Serve the warm pudding with toffee sauce poured over the top.

Tips

• For extra richness, serve with vanilla ice cream or clotted cream.
• Store leftover pudding and sauce separately in the refrigerator for up to 3 days; reheat before serving.

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