Go Back

Sticky Toffee Pudding

A rich and indulgent dessert, this Sticky Toffee Pudding features moist sponge cake paired with a luscious toffee sauce, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pudding
  • 200 g dates, chopped Use soft dates for better flavor.
  • 250 ml boiling water To soak the chopped dates.
  • 1 teaspoon baking soda Helps to soften the dates.
  • 100 g unsalted butter, softened For the pudding batter.
  • 150 g brown sugar For sweetness.
  • 2 large eggs Bind the mixture.
  • 150 g self-raising flour Adds lift to the pudding.
  • 1 teaspoon vanilla extract Enhances flavor.
For the caramel sauce
  • 200 g brown sugar For the sauce.
  • 100 g unsalted butter For the sauce.
  • 250 ml heavy cream For a rich sauce.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease a baking dish.
  2. In a bowl, combine chopped dates and boiling water. Stir in the baking soda and let it sit for 10 minutes.
  3. In another bowl, cream together the butter and brown sugar until fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the flour and date mixture until combined.
  6. Pour the batter into the prepared dish and bake for 30-35 minutes, until a skewer comes out clean.
Making the sauce
  1. In a saucepan over medium heat, combine butter, brown sugar, and cream.
  2. Stir until smooth and bring to a boil.
Serving
  1. Serve the pudding warm, drizzled with toffee sauce and a scoop of vanilla ice cream.

Notes

This pudding is best served hot with toffee sauce poured generously over the top. For a twist, add a scoop of vanilla ice cream or whipped cream. Store leftovers in the fridge for up to 3 days or freeze before adding sauce.