Sticky Toffee Pudding Classic (Printable version)
Moist date sponge soaked in rich sticky toffee sauce delivers a delicious British dessert experience.
# What You'll Need:
→ Pudding
01 - 8 oz pitted dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 6 tbsp unsalted butter, softened
05 - 3/4 cup light brown sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1 1/2 cups self-raising flour
09 - 1/2 tsp salt
→ Toffee Sauce
10 - 1 cup light brown sugar
11 - 7 tbsp unsalted butter
12 - 1 cup double cream
13 - 1 tsp vanilla extract
14 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 350°F. Grease an 8-inch square baking dish or similar ovenproof container.
02 - Place chopped dates in a bowl, pour boiling water over, add baking soda, stir, and let sit for 10 minutes.
03 - In a large bowl, cream softened butter with light brown sugar until light and fluffy.
04 - Beat in eggs one at a time, then add vanilla extract, mixing thoroughly.
05 - Fold in self-raising flour and salt gently until just combined.
06 - Stir softened dates along with soaking liquid into the batter until smooth.
07 - Pour batter into prepared dish and smooth the surface. Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
08 - In a saucepan over medium heat, combine brown sugar, butter, and cream. Stir until sugar dissolves and sauce is smooth. Simmer gently for 4 to 5 minutes until thickened. Remove from heat and stir in vanilla extract and a pinch of salt.
09 - Poke holes all over the hot pudding with a skewer. Pour half of the warm toffee sauce over and allow to soak for 10 minutes.
10 - Serve warm, drizzled with remaining toffee sauce.
# Expert advice:
01 -
- It's impossibly moist and tender without being heavy, and the dates provide natural sweetness that makes you feel less guilty about indulgence
- The toffee sauce is made right in your own kitchen, no fancy equipment needed, and tastes ten times better than anything shop-bought
- Completely alcohol-free but tastes like dessert served at a fancy dinner party, perfect for sharing with anyone at your table
02 -
- The difference between a mediocre sticky toffee pudding and an unforgettable one is in that soaking step. Don't skip poking holes and letting the sauce sink in. This step takes just 10 minutes but transforms the texture completely.
- If your toffee sauce breaks or looks grainy, you've likely heated it too aggressively or added cold cream to hot sugar. The key is gentle heat, constant stirring, and patience. Slow and steady creates that silky emulsion.
- The pudding is actually better made a day ahead and gently reheated. The flavors deepen overnight, and the texture becomes even more velvety. This is a rare dessert that actually improves with time.
03 -
- Make the entire pudding the day before and store it covered at room temperature. Gently reheat it in a low oven before serving. The flavors deepen and the cake becomes even more tender overnight, so this is legitimately better than serving it fresh.
- If you want to add a fancy touch without extra effort, sprinkle toasted chopped pecans or walnuts over the sauce just before serving. The nuttiness complements the toffee perfectly and adds a textural contrast that makes people think you fussed more than you did.