Here’s a classic, rich, and foolproof Sticky Toffee Pudding recipe — a beloved British dessert made with dates, a moist sponge, and a luscious toffee sauce.
Sticky Toffee Pudding
Serves: 6–8
Prep time: 20 minutes
Cook time: 40–45 minutes
Ingredients
For the sponge pudding:
200 g (1 cup) pitted dates, chopped
250 ml (1 cup) boiling water
1 tsp bicarbonate of soda (baking soda)
85 g (6 tbsp) unsalted butter, softened
175 g (¾ cup + 2 tbsp) light brown sugar
2 large eggs
175 g (1⅓ cups) self-raising flour
1 tsp vanilla extract
Pinch of salt
For the toffee sauce:
200 g (1 cup) light brown sugar
100 g (7 tbsp) unsalted butter
250 ml (1 cup) double cream (heavy cream)
1 tsp vanilla extract
Pinch of salt
Instructions
Step 1: Prepare the dates
Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.
Butter and line a 20cm (8-inch) square baking dish or similar.
Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda.
Let sit for 10 minutes to soften and cool slightly.
Step 2: Make the sponge batter
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gently fold in the flour and salt.
Add the dates and their liquid, mixing until combined (it will be a fairly loose batter).
Step 3: Bake
Pour the batter into the prepared tin.
Bake for 35–40 minutes, or until the top is firm and a skewer inserted in the centre comes out clean.
Step 4: Make the toffee sauce
In a saucepan over medium heat, combine butter, brown sugar, and cream.
Stir until the sugar dissolves and the mixture begins to bubble.
Simmer gently for 3–5 minutes, until thickened slightly.
Stir in the vanilla and a pinch of salt.
Step 5: Serve
Once baked, poke holes in the top of the warm pudding with a skewer.
Pour over about ⅓ of the toffee sauce to soak in.
Serve slices with extra warm toffee sauce and optionally a scoop of vanilla ice cream, custard, or whipped cream.
Tips
You can make both the pudding and sauce ahead, then reheat gently before serving.
For individual servings, bake in ramekins or muffin tins for 20–25 minutes.
Add a tablespoon of black treacle or molasses to the sauce for a deeper flavour.
