Go Back
The Perfect Sticky Toffee Pudding Recipe

The Perfect Sticky Toffee Pudding

A moist British date sponge baked until tender, then served with plenty of warm homemade toffee sauce. This classic dessert makes 6 to 8 servings and is especially delicious with vanilla ice cream or custard.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pudding
  • 225 g Pitted dates, finely chopped
  • 175 ml Boiling water
  • 1 teaspoon Bicarbonate of soda
  • 85 g Unsalted butter, softened, plus extra for greasing
  • 140 g Soft dark brown sugar or light muscovado sugar
  • 2 Large eggs
  • 175 g Self-rising flour
  • 1 teaspoon Baking powder
  • 1 pinch Salt
  • 1 teaspoon Vanilla extract
Toffee Sauce
  • 175 g Light or dark muscovado sugar
  • 50 g Unsalted butter
  • 225 ml Double cream or heavy cream
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Grease a 20 cm square baking tin or similar 1.5-liter baking dish with butter and line the base with baking paper if desired. Heat the oven to 180°C conventional, 160°C fan, or 350°F.
  2. Place the finely chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave for about 10 minutes until softened, then mash lightly while keeping some texture.
  3. Beat the softened butter and brown sugar until lighter and creamy. Add the eggs one at a time, beating well after each addition.
  4. Fold in the self-rising flour, baking powder, salt, and vanilla extract. Stir in the warm date mixture until evenly combined, taking care not to overmix.
  5. Transfer the batter to the prepared tin and spread it into an even layer. Bake for 30 to 35 minutes, until risen and a skewer inserted in the center comes out with only a few moist crumbs.
  6. For the sauce, place the muscovado sugar, butter, cream, and optional salt in a saucepan. Heat gently until melted, then bring to a low simmer for 2 to 4 minutes, stirring until smooth and slightly thickened.
  7. Let the baked pudding rest briefly, then poke the warm sponge all over with a skewer. Spoon over some warm sauce so it sinks into the cake, and serve with the remaining sauce.

Notes

The date soaking step is essential for a moist, tender sponge. The pudding can be made ahead; reheat individual portions gently and warm the sauce separately, adding a splash of cream if it has thickened too much.