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Sticky Toffee Pudding

This classic British dessert features a moist, chewy sponge made with chopped dates, baked until golden and topped with a rich toffee sauce. The pudding’s sticky texture and caramel flavors are enhanced by warm baking, resulting in an indulgent, comforting treat with a glossy finish and inviting aroma. Serve warm with extra sauce or a scoop of vanilla ice cream for ultimate coziness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g pitted dates finely chopped
  • 250 ml boiling water
  • 115 g butter softened
  • 150 g dark brown sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 100 g unsalted butter for toffee sauce
  • 150 g dark brown sugar for toffee sauce
  • 200 ml heavy cream for toffee sauce

Equipment

  • Mixing bowls
  • Saucepan
  • Spatula
  • measuring cups/spoons
  • Baking dish (20cm/8-inch)
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 180°C (350°F). Grease an 8-inch baking dish with butter and set aside.
  2. Finely chop the dates and place them in a small saucepan with boiling water. Simmer for 5 minutes until soft and syrupy, then let cool slightly.
  3. In a large mixing bowl, cream together softened butter and dark brown sugar until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
    200 g pitted dates
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next; then stir in vanilla extract.
    200 g pitted dates
  5. Add the cooled date mixture, including any syrup leftover, and mix until smooth and well combined.
  6. In a separate bowl, sift together flour, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, just until combined. The batter will be thick and sticky.
    200 g pitted dates
  7. Pour the batter into your prepared baking dish, smoothing the top with a spatula for an even surface.
  8. Bake for 30-35 minutes, until the top is golden brown and a skewer inserted into the center comes out moist with crumbs, not wet batter.
  9. Meanwhile, make the toffee sauce by melting butter in a saucepan, then adding dark brown sugar and stirring until smooth. Pour in the heavy cream and simmer for 3-5 minutes until glossy and thickened.
    200 g pitted dates
  10. Once baked, let the pudding rest for about 10 minutes before slicing. Serve warm, drizzled generously with the hot toffee sauce, and enjoy the rich, sticky, caramelized flavors.

Notes

For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.