Print

Classic Sticky Toffee Pudding Recipe

Close-up of a square of sticky toffee pudding recipe being drenched in rich, flowing toffee sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic British dessert from scratch. You get a moist date sponge cake drenched in a rich, homemade toffee sauce. This recipe focuses on reliable technique for a decadent, warm dessert.

Ingredients

Scale
  • 1 cup (170g) pitted Medjool dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed dark brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Place the chopped dates in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 15 minutes until the dates soften.
  3. For the cake batter, cream the softened butter and brown sugar together in a large bowl until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold the softened date and water mixture into the batter. Do not overmix.
  6. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, prepare the toffee sauce. In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a deep amber color. Watch this step closely to prevent burning.
  8. Remove the pan from the heat. Carefully whisk in the butter until it melts completely. Then, slowly pour in the heavy cream, whisking constantly until the sauce is smooth. Stir in the salt.
  9. Once the cake is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake using a fork or skewer.
  10. Pour about two-thirds of the warm toffee sauce evenly over the cake while it is still in the pan. Allow the cake to absorb the sauce.
  11. Cut the pudding into squares. Serve warm with the remaining toffee sauce poured over each serving. Offer vanilla ice cream or whipped cream on the side.

Notes

  • Soaking the dates in hot water with baking soda helps them break down and creates a very moist sponge texture.
  • For a richer sauce, you can substitute the heavy cream with crème fraîche for a slight tang.
  • You can bake this dessert in individual ramekins for single servings instead of one large pan.

Nutrition

Find it online: https://cookerycommand.com/sticky-toffee-pudding-recipe/