Sticky Toffee Pudding Recipe

Sticky toffee pudding is a traditional British dessert consisting of a moist sponge made from finely chopped dates, which is then served with a hot toffee sauce. The dates provide the sponge with its natural sweetness and give it a dark colour. It is typically served warm together with custard, cream or vanilla ice cream.

Why You’ll Love This Recipe

•Ready in about 50 minutes with pantry ingredients
•Soft, moist sponge that does not dry out
•Rich, glossy toffee sauce made in 5 minutes
•Natural sweetness and depth from real dates
•Simple batter that suits beginners
•Good for Sunday lunch or a dinner party

Sticky Toffee Pudding Recipe (Soft, Sticky & Ready in 50 Minutes)

Prepare sticky toffee pudding using dates, brown sugar and cream; it's a light and moist date sponge that has been soaked in a rich toffee sauce and takes about 50 minutes to be ready.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

Ingredients

For the pudding:

• •1 1/4 cups 200 g pitted dates, roughly chopped
• •1 cup 250 ml boiling water
• •1 teaspoon baking soda
• •1/4 cup + 1 tablespoon 60 g unsalted butter, softened, plus extra for greasing
• •3/4 cup 150 g packed dark brown sugar
• •2 large eggs at room temperature
• •1 1/2 cups 200 g all-purpose flour
• •2 teaspoons baking powder
• •1 teaspoon vanilla extract
• •Pinch of salt
• For the toffee sauce:
• •2/3 cup 150 g unsalted butter
• •3/4 cup 150 g packed dark brown sugar
• •3/4 cup + 1 tablespoon 200 ml heavy cream
• •Pinch of sea salt
• Optional: use 1 tablespoon of black treacle if you want a darker flavour; add 1 tablespoon of dark rum to the sauce; and serve it with ice cream custard or whipped cream.

Method

 

Step-by-Step Instructions

Soften the dates

1. By first putting the oven on 350°F (180°C). Grease an 8-inch square baking tin and then line it with baking paper. Pour the boiling water on the dates, add the baking soda and leave it for 10 minutes until they have become thick and pulpy.

Cream the butter

1. And the sugar. Beat them together for 2 to 3 minutes until they are pale and fluffy. Add the eggs one at a time and with each egg add a spoonful of flour so that the mixture does not split. Stir in the vanilla.

Prepare the batter

1. By first mixing in the remaining flour, baking powder and salt, then adding the date mixture along with all of its liquid; stir in a gentle manner until the ingredients are just combined. It is normal for the batter to appear loose.

Bake it by pouring

1. The mixture into the tin and then baking for 30 to 35 minutes until the sponge has risen and a skewer comes out clean.

Prepare the sauce.

1. While the pudding is baking, place the butter, brown sugar and cream in a saucepan and melt them over medium heat, stirring until the sugar has dissolved. Then simmer gently for 3 to 4 minutes until the sauce becomes glossy and a little thick. Finally, stir in the sea salt.

Soak it and then serve.

1. Prick the warm pudding all over with a skewer and pour over it about one third of the sauce. Let it soak for a few minutes, then cut it into squares and serve it with the remaining hot sauce.

Tips for the Best Sticky Toffee Pudding

1. Use soft dates; Medjool or high-quality dried dates will give the best taste and texture.
2. Don’t omit the baking soda since it aids in the dates breaking down and causes the sponge to darken.
3. You needn’t be concerned regarding the runny batter since the extra liquid will keep the sponge moist.
4. •Prepare the sauce by cooking it slowly. If you boil it too vigorously it may become grainy or oily.
5. •Pour the sauce on to the pudding which is warm. A sponge warmed through takes it in far better.

What to Serve with Sticky Toffee Pudding

1. Vanilla ice cream, custard or very lightly whipped cream are all suitable choices and warm plates help to keep the sauce glossy.

Easy Variations

1. For rum or brandy, stir a tablespoon into the sauce.
2. To add a darker and richer sponge, mix in a tablespoon of treacle.
3. For the individual puddings, bake them in ramekins that have been greased or in a muffin tin for 18 to 20 minutes.
4. — For ginger, add one teaspoon of ground ginger to the flour.
5. If it seems that the batter is thick, use a gluten-free flour mixture and add a spoonful of milk.

Storage and Reheating

1. You can store the leftover pudding and sauce separately in airtight containers in the fridge for a maximum of four days. Squares that have been wrapped can be frozen for up to two months; they should be thawed in the fridge overnight. To reheat a square, cover it with foil and heat it at 320°F (160°C) for 10 to 15 minutes. Warm the sauce slowly in a saucepan by adding a splash of cream.

Frequently Asked Questions

1. Your pudding may be dry because it has been baked for too long or because it has been mixed too much. Try checking it a few minutes before the recommended time and fold it in gently.
2. It’s normal for the batter to be runny; the liquid from the date keeps the sponge moist and it hardens as baking takes place.

May I use light brown sugar?

1. Yes, but it will have a milder flavour and a lighter colour.
2. Yes, you can prepare the sauce in advance; it will stay safe in the refrigerator for up to a week and should be gently warmed before serving.
3. My sauce split because it was too hot; to get it to recombine again, whisk in some warm cream.

Notes

Sticky toffee pudding is easy to make—you just need to soften the dates, mix them gently and then pour the hot sauce over a warm sponge. If you’ve made it, please leave a comment and let us know what you served it with.