Sticky Toffee Pudding
A classic British dessert made with a moist date sponge and rich homemade toffee sauce. This easy sticky toffee pudding is baked in one dish and served warm with extra buttery caramel sauce.
Ingredients
- Date Sponge
- 1 1/2 cups pitted dates chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter softened
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Toffee Sauce
- 1 cup packed dark brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Place chopped dates in a heatproof bowl. Sprinkle with baking soda and pour boiling water over them. Let soak for 15 minutes, then mash slightly.
- In a large bowl, cream softened butter and brown sugar. Beat in eggs and vanilla.
- Add flour and baking powder, mixing gently until combined.
- Fold in the softened dates and all their soaking liquid.
- Pour batter into the prepared dish and bake for 30–35 minutes, until a toothpick inserted into the center comes out without wet batter.
- Meanwhile, combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir and simmer gently for approximately 3 minutes until smooth and glossy. Remove from heat and stir in vanilla.
- Poke holes across the warm baked cake using a skewer.
- Pour half the warm toffee sauce over the cake and allow it to soak in.
- Serve warm with the remaining toffee sauce.
Notes
Use soft, pitted dates for the best texture.
Do not drain the date-soaking liquid.
Avoid overmixing once the flour is added.
Pour the toffee sauce over the cake while it's still warm.
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently before serving.