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Classic Sticky Toffee Pudding Recipe

Close-up of a rich, dark square slice of sticky toffee pudding recipe drenched in thick toffee sauce.
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Make this classic British dessert from scratch. You get a moist date sponge cake covered in a rich, homemade toffee sauce. This straightforward recipe delivers a decadent result perfect for any occasion.

Ingredients

Scale
  • 1 cup (170g) dried dates, pitted and 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 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 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 heatproof bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes.
  3. While the dates soak, prepare the cake batter. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Do not overmix.
  7. Pour the date and water mixture into the batter and stir gently until incorporated. The batter will be thin.
  8. 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.
  9. While the cake bakes, make the toffee sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it liquefies and turns a deep amber color. Watch carefully to prevent burning.
  10. Remove the pan from the heat. Carefully whisk in the butter until melted. Then, slowly whisk in the heavy cream (the mixture will bubble vigorously).
  11. Return the pan to low heat and stir until the sauce is smooth. Remove from heat and stir in the vanilla extract.
  12. Once the cake is out of the oven, poke holes all over the top surface using a fork or skewer.
  13. Pour about two-thirds of the warm toffee sauce evenly over the hot cake, allowing it to soak in.
  14. Let the cake cool slightly before cutting into squares. Serve warm with the remaining toffee sauce poured over each portion.

Notes

  • You can prepare the cake ahead of time and store it covered at room temperature. Reheat individual portions briefly before serving.
  • For an extra rich flavor, use dark brown sugar instead of light brown sugar in the cake batter.
  • Serve this warm dessert with vanilla ice cream or fresh whipped cream for a complete experience.

Nutrition

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