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Sticky Toffee Pudding

Sticky toffee pudding is a rich, moist dessert made with softened dates folded into a fluffy sponge, then baked until golden. Topped with a luscious caramel toffee sauce, it has a gooey, sticky texture and a deeply caramelized flavor that fills the kitchen with warmth and aroma. Each slice offers a cozy, imperfectly perfect indulgence, celebrating the messy joy of homemade baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g dates (Medjool preferred) pitted and chopped
  • 125 ml water for simmering the dates
  • 1 tsp baking soda activates in the simmering process
  • 100 g unsalted butter softened to room temperature
  • 150 g dark brown sugar adds depth and moisture
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract for brightness
  • 200 g all-purpose flour sifted
  • 1 tsp baking powder to lighten the sponge
  • 100 g unsalted butter for the sauce
  • 150 g dark brown sugar for the sauce
  • 125 ml heavy cream for the sauce
  • 1 tsp vanilla extract for the sauce

Equipment

  • Oven
  • 20cm (8-inch) baking dish
  • Saucepan
  • Mixing bowl
  • Fork or blender
  • Spatula
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F). Butter a 20cm (8-inch) baking dish and set aside.
  2. Place the chopped dates in a saucepan with water and the baking soda. Bring to a gentle simmer and cook for 3-5 minutes until soft and jammy. Remove from heat and let cool slightly.
  3. In a large mixing bowl, cream together the softened butter and dark brown sugar until pale and fluffy, about 2-3 minutes. This creates a rich base for the pudding.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract for a fragrant touch.
  5. Mash the cooled dates with a fork or briefly blend until mostly smooth, leaving some chunks for texture. Fold the mashed dates into the batter.
  6. Sift the flour and baking powder into the wet ingredients. Gently fold together until just combined; be careful not to overmix.
  7. Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  8. While the pudding bakes, prepare the caramel toffee sauce. Melt butter in a saucepan, then stir in dark brown sugar and heavy cream. Bring to a gentle simmer and cook for 3-5 minutes until glossy and slightly thickened. Remove from heat and add vanilla extract.
  9. Once baked, poke holes all over the pudding with a skewer or fork. Pour the warm toffee sauce evenly over the hot pudding, allowing it to soak in and coat every surface.
  10. Let the pudding rest for about 10 minutes so the sauce can fully absorb. Serve warm slices, drizzled with extra sauce and, if desired, topped with ice cream or whipped cream for an extra treat.

Notes

For an extra indulgence, sprinkle a pinch of sea salt on top of the sauce before serving. Leftovers can be stored in the fridge for up to 2 days and reheated gently in the microwave until warm and gooey.