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Classic Moist Sticky Toffee Pudding Recipe

Close-up of a rich, moist square of sticky toffee pudding recipe drenched in thick toffee sauce.
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Make the best Sticky Toffee Pudding at home with this simple approach. You achieve a perfectly moist sponge cake and a deeply flavorful, luscious toffee sauce every time.

Ingredients

Scale
  • 1 cup (170g) pitted dates, 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
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce: 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt

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 bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk and vanilla extract. Mix in the remaining dry ingredients until the batter is smooth.
  6. Gently fold the date and water mixture into the batter. The batter will be thin.
  7. 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.
  8. While the pudding bakes, make the toffee sauce. In a medium saucepan, melt the granulated sugar over medium heat without stirring. Allow it to dissolve and turn a deep amber color.
  9. Remove the pan from the heat. Carefully whisk in the butter until melted. Slowly pour in the heavy cream while whisking constantly. Return to low heat if necessary to dissolve any lumps, then stir in the salt. Keep the sauce warm.
  10. Once the pudding is baked, poke holes all over the top surface using a skewer or fork.
  11. Slowly pour about two-thirds of the warm toffee sauce evenly over the hot pudding in the pan. Let it soak in.
  12. Cut the pudding into squares. Serve warm with extra toffee sauce poured over each portion.

Notes

  • For an extra moist sponge, ensure your dates are very soft before adding the hot water mixture.
  • You can prepare the toffee sauce ahead of time and gently reheat it before serving.
  • This dessert is excellent served with vanilla ice cream or fresh whipped cream for a classic British dessert experience.

Nutrition

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