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Ultimate Sticky Toffee Pudding Recipe with Rich Toffee Sauce

Close-up of a rich, dark square slice of sticky toffee pudding drenched in warm toffee sauce.
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Make this classic British pudding for a decadent, moist date sponge cake drenched in a rich, warm toffee caramel sauce. This recipe is easy to follow and perfect for holiday dessert ideas or cozy comfort food baking.

Ingredients

Scale
  • 1 cup (170g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 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 cup (60ml) whole milk
  • 1 teaspoon vanilla extract

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. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk and vanilla extract. Mix in the remaining dry ingredients until the batter is smooth.
  6. Gently fold the soaked date mixture (including the liquid) into the batter.
  7. 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.
  8. While the cake bakes, prepare the toffee sauce. In a medium saucepan, combine the granulated sugar and butter over medium heat. Stir constantly until the sugar dissolves and the mixture turns a deep amber color. Do not let it burn.
  9. Remove the pan from the heat. Carefully whisk in the heavy cream and milk. The mixture will bubble vigorously. Return to low heat and stir until smooth. Remove from heat and stir in the vanilla extract.
  10. Once the cake is out of the oven, poke holes all over the top using a fork or skewer.
  11. Pour about half of the warm toffee sauce evenly over the hot cake. Let the cake absorb the sauce for 10 minutes.
  12. Cut the pudding into squares. Serve warm with extra toffee sauce poured over each portion. Offer vanilla ice cream or whipped cream as a topping.

Notes

  • For the moistest date sponge, ensure you use the full soaking liquid when adding the dates to the batter.
  • You can make the toffee sauce ahead of time and reheat it gently before serving.
  • This rich gooey pudding freezes well; cool completely before wrapping tightly, then reheat portions in the microwave or oven.

Nutrition

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