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A decadent Sticky Toffee Pudding is displayed as the featured image for the recipe article.

Perfect Sticky Toffee Pudding

This recipe delivers a warm and comforting Sticky Toffee Pudding, featuring a moist date sponge cake soaked in a rich toffee sauce. Perfect for a chilly evening or any time you need a little indulgence, this recipe is designed for both baking newbies and seasoned pros.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces pitted and chopped dates Medjool recommended
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup packed brown sugar
  • 1 cup heavy cream
  • 1 tablespoon molasses optional
  • 1/4 teaspoon salt
  • Vanilla ice cream or whipped cream for serving

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spatula
  • 8x8 inch baking pan
  • Parchment paper (optional)
  • Saucepan
  • Fork or skewer
  • Wire rack
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour (or parchment-line) an 8x8 inch baking pan.
  2. In a mixing bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them soak for 20-30 minutes.
  3. In a separate mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  7. Gently fold the soaked dates (including the soaking liquid) into the batter.
  8. Pour the batter into the prepared baking pan.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the pudding cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely (or partially).
  11. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves.
  12. Pour in the heavy cream and molasses (if using). Bring the mixture to a simmer, stirring constantly.
  13. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Be careful not to burn the sauce!
  14. Stir in the salt.
  15. While the pudding is still warm (but not too hot), poke holes all over the top with a fork or skewer.
  16. Slowly pour about half of the toffee sauce over the pudding, making sure it seeps into all the holes.
  17. Cut the pudding into squares and serve warm, drizzled with the remaining toffee sauce. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Use high-quality dates for the best flavor. Don't overmix the batter. Adjust the sweetness of the sauce by reducing brown sugar. The pudding and sauce can be made ahead of time. Store the pudding in an airtight container at room temperature and the sauce in the refrigerator. Reheat the sauce gently before serving. Experiment with toppings like chopped nuts or salted caramel sauce. To store leftover pudding, keep it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Store toffee sauce in an airtight container in the refrigerator for up to 1 week. Reheat the pudding in the microwave for 30-60 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes. Reheat the toffee sauce gently in a saucepan over low heat or in the microwave. For variations, add cocoa powder or spices to the dry ingredients, bake in individual ramekins, or add chopped nuts to the batter.