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Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

This classic British Sticky Toffee Pudding features a moist date sponge soaked in a rich, buttery toffee sauce. It’s cozy, comforting, and perfect for winter evenings or Christmas dessert.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine British
Servings 8 servings
Calories 500 kcal

Ingredients
  

  • 1 1/4 cups pitted dates 210 g, finely chopped (Medjool or Deglet Noor)
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 1/4 cups all-purpose flour 160 g
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon optional
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 cup unsalted butter 1 stick / 113 g, softened
  • 3/4 cup light brown sugar 150 g, packed
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses or dark treacle
  • 2 tablespoons whole milk or 2% if needed
  • 1 cup brown sugar 200 g, light or dark, packed (for the toffee sauce)
  • 1/2 cup unsalted butter 1 stick / 113 g (for the toffee sauce)
  • 1 cup heavy cream 240 ml (for the toffee sauce)
  • 1/2 teaspoon vanilla extract for the toffee sauce
  • 1/4–1/2 teaspoon fine sea salt to taste, for the toffee sauce
  • vanilla ice cream for serving, optional
  • lightly sweetened whipped cream for serving, optional
  • flaky sea salt for sprinkling on top, optional

Instructions
 

  • Grease an 8-inch (20 cm) square pan, 9-inch round pan, or 6–8 small ramekins with butter and, if desired, dust lightly with flour. Preheat the oven to 350°F (175°C).
  • Place the finely chopped pitted dates in a heatproof bowl. Pour the boiling water over them and stir in the baking soda. Let sit for 10–15 minutes until the dates are soft and the mixture looks mushy.
    1 1/4 cups pitted dates, 1 cup boiling water, 1 teaspoon baking soda
  • Lightly mash the soaked dates with a fork or potato masher, leaving some small bits for texture. Set aside to cool slightly.
    1 1/4 cups pitted dates
  • In a medium bowl, whisk together the flour, baking powder, fine sea salt, ground cinnamon, and ground nutmeg until well combined.
    1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  • In a large mixing bowl, beat the softened butter and brown sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
    1/2 cup unsalted butter, 3/4 cup light brown sugar
  • Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and molasses or dark treacle and mix again. The mixture may look slightly curdled; this is fine.
    2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons molasses or dark treacle
  • Stir the warm mashed date mixture into the butter mixture. Add the dry ingredients in two additions, alternating with the milk, mixing just until no streaks of flour remain. Do not overmix.
    1 1/4 cups pitted dates, 1 1/4 cups all-purpose flour, 2 tablespoons whole milk
  • Spread the batter evenly into the prepared pan or divide among ramekins. Bake 28–35 minutes for a single pan or 20–25 minutes for ramekins, until the top springs back lightly and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  • While the sponge bakes, combine the brown sugar, butter, and heavy cream in a medium saucepan. Cook over medium heat, stirring gently, until the butter melts and the mixture comes to a gentle simmer. Let it bubble softly for 4–6 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract and fine sea salt. The sauce will thicken further as it cools.
    1 cup brown sugar, 1/2 cup unsalted butter, 1 cup heavy cream, 1/2 teaspoon vanilla extract, 1/4–1/2 teaspoon fine sea salt
  • When the sponge is done, remove it from the oven and use a skewer or fork to poke holes all over the top. Pour about 1/2 to 2/3 of the warm toffee sauce evenly over the surface, allowing it to soak in. Reserve the remaining sauce for serving.
  • Return the sauced pudding to the oven and bake for an additional 5–7 minutes to help the toffee sink in and create a sticky, glossy top.
  • Let the pudding rest for 10 minutes. Cut into squares or unmold the ramekins. Serve warm with vanilla ice cream or lightly sweetened whipped cream and an extra drizzle of hot toffee sauce. Sprinkle with flaky sea salt if desired.
    vanilla ice cream, lightly sweetened whipped cream, flaky sea salt

Notes

For best texture, don’t skip the baking soda with the dates; it softens them and helps create a tender, almost steamed-pudding crumb. Use soft, fresh dates; if they’re very dry, soak a little longer or add a splash more hot water. Watch the toffee sauce’s consistency rather than the exact time; it should coat the back of a spoon and stay pourable. Avoid overbaking the sponge so it stays moist. To reduce perceived sweetness, serve smaller portions with plenty of unsweetened or lightly sweetened whipped cream. For a pub-style presentation, bake in individual ramekins, unmold, and spoon hot sauce over each.

Nutrition

Calories: 500kcal
Keyword British Dessert, Christmas dessert, Date Pudding, Sticky Toffee Pudding, Toffee Sauce Dessert, Winter Dessert
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