Description
This rich and indulgent Sticky Toffee Pudding is made with soft dates, a moist sponge cake, and a warm, buttery toffee sauce. Perfect for cozy nights, special occasions, or anytime you crave a comforting dessert.
Ingredients
Scale
- 1 cup chopped pitted dates
- 3/4 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream (for sauce)
- 1 cup brown sugar (for sauce)
- 1/2 cup unsalted butter (for sauce)
- 1 teaspoon vanilla extract (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.
- In a bowl, combine chopped dates and boiling water. Stir in baking soda and let sit for 10 minutes. Then puree until smooth.
- In a large bowl, cream together softened butter and brown sugar. Beat in eggs one at a time, then add vanilla extract.
- Stir in the pureed date mixture.
- In another bowl, whisk flour, baking powder, and salt. Fold into wet mixture until just combined.
- Pour batter into prepared dish and bake for 30–35 minutes, until a toothpick inserted comes out clean.
- While baking, prepare the sauce. In a saucepan over medium heat, combine cream, brown sugar, and butter. Stir continuously until mixture boils and thickens slightly. Remove from heat and stir in vanilla extract.
- Once baked, poke holes in the pudding and pour half the toffee sauce over while warm.
- Serve with extra warm sauce drizzled on top and optional ice cream or cream.
Notes
- Use freshly chopped dates and soak well to ensure softness.
- Blend the dates for a smoother texture in the cake.
- Don’t skip the sauce — it’s what makes the pudding truly special.
- This dessert can be made a day in advance and reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 45g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg