A classic British dessert, this sticky toffee pudding is made with moist date sponge and drenched in a rich, buttery toffee sauce. It is a comforting and luxurious treat.
Classic Sticky Toffee Pudding
A classic British dessert, this sticky toffee pudding is made with moist date sponge and drenched in a rich, buttery toffee sauce. It is a comforting and luxurious treat.
Ingredients
- 175 g dates pitted and chopped
- 1 tsp baking soda
- 250 ml boiling water
- 60 g unsalted butter softened
- 175 g light muscovado sugar
- 2 medium eggs beaten
- 175 g self-raising flour sifted
- 1 tsp vanilla extract
- 100 g unsalted butter for sauce
- 100 g dark muscovado sugar for sauce
- 200 ml double cream heavy cream
- pinch salt for sauce
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round baking dish or several individual ramekins.
- Place the chopped dates and baking soda in a heatproof bowl. Pour the boiling water over them, stir, and let stand for 10-15 minutes until the dates soften. Mash them slightly with a fork.
- In a large mixing bowl, cream together the softened butter and light muscovado sugar until the mixture is light and fluffy.
- Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gently fold in the sifted self-raising flour until just combined.
- Add the date mixture to the batter and stir gently until everything is well mixed.
- Pour the batter into the prepared baking dish or ramekins. Bake for 35-45 minutes for a large pudding, or 20-25 minutes for individual puddings, or until a skewer inserted into the center comes out clean.
- While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, melt the butter and dark muscovado sugar, stirring until the sugar dissolves completely.
- Bring the mixture to a gentle boil, then remove it from the heat. Stir in the double cream and a pinch of salt. Whisk until the sauce is smooth.
- Once the pudding is cooked, remove it from the oven. Pierce the top all over with a skewer and pour about half of the warm toffee sauce evenly over the pudding, allowing it to soak in.
- Serve the pudding warm with the remaining toffee sauce, accompanied by vanilla ice cream, clotted cream, or custard.
Notes
Serve warm with vanilla ice cream, clotted cream, or a generous pour of custard. For an adult twist, add a splash of rum or brandy to the toffee sauce. Leftovers can be stored in the fridge and gently reheated in the microwave.
