A quintessential British dessert, Sticky Toffee Pudding features a moist sponge cake made with finely chopped dates, drenched in a warm toffee sauce and often served with vanilla ice cream or custard. It’s comforting, sticky, sweet — and simply unforgettable.
In a heatproof bowl, combine chopped dates and baking soda.
Pour over the boiling water, stir, and let sit for 10 minutes to soften.
Preheat oven to 350°F (175°C). Butter and flour a baking dish (8-inch square or similar).
In a mixing bowl, cream together butter and brown sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla extract.
Add the date mixture (liquid and all) and mix until just combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Fold dry ingredients into the wet mixture until just incorporated.
Pour the batter into the prepared dish and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly while making the sauce.
In a saucepan over medium heat, combine butter, brown sugar, and cream.
Bring to a gentle boil and simmer for 3–5 minutes, stirring frequently, until thickened.
Stir in vanilla extract and a pinch of salt.
Cut pudding into squares or spoon out into bowls.
Drizzle generously with warm toffee sauce.
Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a pour of warm custard.
Add a splash of brandy or rum to the sauce for extra depth
Sprinkle a few chopped walnuts or pecans into the batter for crunch
Use date purée for a smoother texture
Drink: Tawny Port, Irish Cream, or Earl Grey tea
Bonus: Pair with vanilla bean custard or salted caramel drizzle
6 servings