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Sticky Toffee Pudding

This comforting dessert features a dense, moist sponge made from chopped dates, baked until golden. Topped with a rich, buttery toffee sauce that seeps into every bite, it’s a warm, gooey treat that’s perfect for cozy evenings. The dish highlights simple ingredients transformed into a luscious, indulgent pudding with a sticky, caramelized finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g pitted dates finely chopped
  • 250 ml boiling water
  • 1/2 tsp baking soda
  • 100 g unsalted butter softened
  • 150 g brown sugar light or dark
  • 2 eggs beaten
  • 1 tsp vanilla extract
  • 200 g plain all-purpose flour
  • 1 tsp baking powder
  • 100 g unsalted butter for sauce
  • 200 g brown sugar for sauce
  • 250 ml heavy cream for sauce

Equipment

  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Spatula
  • 20cm (8-inch) baking dish

Method
 

  1. Place the chopped dates in a medium saucepan with boiling water and add a pinch of baking soda. Cook over medium heat for about 5 minutes until the dates are soft and mashable, then let cool slightly.
  2. Preheat your oven to 180°C (350°F). Grease your baking dish with butter or non-stick spray. In a large bowl, cream together the softened butter and brown sugar until fluffy and fragrant, about 2-3 minutes.
  3. Add the beaten eggs and vanilla extract to the butter mixture, stirring well to combine. Sift the flour and baking powder into the bowl and gently fold until just combined.
  4. Fold the cooled date mixture into the batter, gently mixing until evenly incorporated. The batter will be thick and sticky.
  5. Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake for 30–35 minutes, until the top is golden and a skewer inserted into the center comes out clean.
  6. While the pudding bakes, prepare the toffee sauce by melting butter in a saucepan over medium heat. Add the brown sugar and stir until dissolved and bubbling, then pour in the heavy cream.
  7. Simmer the sauce gently for about 5 minutes, stirring occasionally, until it thickens slightly and becomes glossy and caramel-colored.
  8. Remove the pudding from the oven and let it sit for 5 minutes. Slice into squares and drizzle generously with the warm toffee sauce, allowing it to seep into the sponge.
  9. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Notes

For an extra gooey texture, pour additional warm toffee sauce over the pudding just before serving. The pudding can be made a day ahead; reheat gently before serving for best flavor and texture.