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Classic Sticky Toffee Pudding

A rich, moist sponge cake made with finely chopped dates, covered in a homemade toffee sauce and served warm with vanilla ice cream.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Dessert
Cuisine: British
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

The Sponge
  • 6 oz Medjool dates pitted and chopped (approx 1 cup)
  • 1 tsp baking soda
  • 1 cup boiling water
  • 4 tbsp unsalted butter softened
  • 0.75 cup dark brown sugar packed
  • 2 eggs large, room temp
  • 1.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Toffee Sauce
  • 0.5 cup unsalted butter
  • 0.75 cup dark brown sugar
  • 0.75 cup heavy cream double cream
  • 0.5 tsp vanilla extract

Equipment

  • 8-inch square baking dish
  • Food processor or Knife
  • Saucepan
  • Stand Mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8-inch or 9-inch square baking dish.
  2. Place chopped dates and baking soda in a heatproof bowl. Pour boiling water over them and let soak for 15 minutes.
  3. In a large bowl or stand mixer, cream the 4 tbsp softened butter and brown sugar until smooth.
  4. Add eggs one at a time, beating well after each. Stir in the vanilla.
  5. Whisk together flour, baking powder, and salt. Fold gently into the butter mixture.
  6. Fold in the date mixture (including the liquid) until just combined. The batter will be thin.
  7. Pour into the prepared dish and bake for 30-35 minutes until a toothpick comes out clean.
  8. While baking, make the sauce: combine butter, brown sugar, and cream in a saucepan. Simmer for 3-5 minutes until thickened.
  9. Poke holes in the hot cake and pour half the sauce over it. Let soak for 15 minutes.
  10. Serve warm with the remaining sauce and ice cream.

Notes

For the best texture, use Medjool dates. If using dried dates, ensure they soak for the full 15 minutes to soften properly.