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Sticky Toffee Pudding Recipe

4.5 from 52 reviews

Classic British Sticky Toffee Pudding featuring a moist date-filled sponge cake topped with rich, buttery toffee sauce. This comforting dessert is perfect for cozy gatherings and can be served warm with extra cream or ice cream.

Ingredients

Scale

For the Sponge:

  • 200g pitted dates, chopped
  • 250ml boiling water
  • 1 tsp baking soda
  • 100g unsalted butter, softened
  • 150g brown sugar
  • 2 large eggs
  • 175g self-raising flour

For the Toffee Sauce:

  • 150g unsalted butter
  • 150g brown sugar
  • 200ml double cream

Instructions

  1. Prepare Dates: Soak the chopped dates in boiling water mixed with baking soda for about 10 minutes to soften. Then mash them well to create a thick paste.
  2. Make Sponge Batter: In a mixing bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then fold in the self-raising flour. Gently fold the mashed date mixture into the batter.
  3. Bake the Sponge: Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a skewer inserted in the center comes out clean.
  4. Prepare Toffee Sauce: While the pudding bakes, melt butter and brown sugar together in a saucepan over medium heat. Stir until sugar is dissolved, then add the cream and simmer for about 5 minutes until the sauce thickens slightly.
  5. Serve: Remove the sponge from the oven, poke holes on the surface to help the sauce soak in, then pour over half the toffee sauce. Serve warm with extra sauce and cream or vanilla ice cream on the side.

Notes

  • Using pitted dates ensures a smooth, rich flavor in the sponge.
  • The baking soda helps to tenderize the dates and lighten the sponge texture.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.
  • This pudding is best served fresh but can be reheated gently before serving.

Keywords: Sticky Toffee Pudding, British dessert, toffee sauce, date sponge, moist pudding