Print Options:

Sticky Toffee Pudding

Yields6 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

Sticky Toffee Pudding is a classic British dessert made with a moist sponge cake infused with chopped dates, then drizzled with a luscious toffee sauce. This indulgent dessert is rich in flavor, soft in texture, and best served warm with vanilla ice cream or whipped cream.

Sticky Toffee Pudding

For the Date Sponge Cake
 1 cup (150g) pitted dates (chopped)
 1 tsp baking soda
 ¾ cup (180ml) boiling water
 ½ cup (115g) unsalted butter (softened)
 ¾ cup (150g) brown sugar
 2 large eggs
 1 tsp vanilla extract
 1 ¼ cups (160g) all-purpose flour
 1 tsp baking powder
 ½ tsp salt
 ½ tsp ground cinnamon (optional)
For the Toffee Sauce
 ½ cup (115g) unsalted butter
 1 cup (200g) brown sugar
 1 cup (240ml) heavy cream
 1 tsp vanilla extract
 ¼ tsp salt
For Garnish
 Vanilla ice cream or whipped cream
 Crushed pecans or walnuts (optional)
 Extra toffee sauce for serving
Prepare the Date Mixture
1

  • Preheat the Oven:
    • Set the oven to 350°F (175°C).
    • Grease a 9-inch baking dish or individual ramekins.
  • Soften the Dates:
    • In a bowl, combine chopped dates and baking soda.
    • Pour boiling water over them and let sit for 5 minutes to soften.
    • Mash lightly with a fork.
Make the Cake Batter
2

  • Cream Butter and Sugar:
    • In a large bowl, beat butter and brown sugar until fluffy.
  • Add Eggs and Vanilla:
    • Beat in eggs one at a time.
    • Stir in vanilla extract.
  • Mix the Dry Ingredients:
    • In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
  • Combine Everything:
    • Gradually mix the dry ingredients into the wet ingredients.
    • Fold in the softened date mixture.
Bake the Cake
3

  • Pour the Batter:
    • Transfer the batter into the greased baking dish or individual ramekins.
  • Bake Until Set:
    • Bake for 30-35 minutes (or 20-25 minutes for ramekins), until a toothpick inserted comes out clean.
  • Cool Slightly:
    • Let the cake cool for 5 minutes before serving.
Make the Toffee Sauce
4

  • Melt the Butter:
    • In a saucepan over medium heat, melt butter.
  • Add Brown Sugar and Cream:
    • Stir in brown sugar, heavy cream, and salt.
    • Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
  • Finish with Vanilla:
    • Remove from heat and stir in vanilla extract.
Serve and Garnish
5

  • Drizzle with Toffee Sauce:
    • Pour warm toffee sauce over each serving.
  • Add Ice Cream or Whipped Cream:
    • Serve with vanilla ice cream or whipped cream.
  • Sprinkle with Nuts (Optional):
    • Garnish with crushed pecans or walnuts for extra crunch.
Pro Tips
6

  • For a More Intense Flavor: Let the cake soak in the toffee sauce for 10 minutes before serving.
  • Make It Ahead: The cake and sauce can be made a day in advance and reheated before serving.
  • Substitutions: Swap dates for figs for a different twist.

Nutrition Facts

0 servings

Serving size