Print

Sticky Toffee Pudding

Sticky Toffee Pudding
Print Recipe

Sticky Toffee Pudding is a classic British dessert featuring a moist sponge cake made with chopped dates and a rich, buttery toffee sauce. This indulgent treat offers a perfect balance of deep caramel flavors and tender, sticky texture, ideal for cozy evenings or impressive dinners. Easy to make with simple pantry ingredients, it’s a comforting favorite with versatile variations to suit different dietary needs.

Ingredients

Scale

Sponge Ingredients

  • 200g chopped dates (preferably Medjool)
  • 1 tsp baking soda
  • 100g unsalted butter, softened
  • 150g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 175g self-raising flour (or gluten-free baking mix for gluten-free option)

Toffee Sauce Ingredients

  • 100g unsalted butter
  • 150g brown sugar
  • 150ml heavy cream (or plant-based cream for dairy-free)
  • 2 tbsp golden syrup or light molasses

Instructions

  1. Soak the Dates: Boil water and soak the chopped dates with baking soda in it. This step softens the dates and tenderizes the sponge, contributing to the pudding’s signature moist texture.
  2. Prepare the Batter: Cream together the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gently fold in the self-raising flour and the soaked date mixture until the batter is smooth and evenly combined.
  3. Bake Your Pudding: Pour the batter into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until a skewer inserted comes out clean but the pudding remains soft and sticky.
  4. Make the Toffee Sauce: In a saucepan over medium heat, warm the butter, brown sugar, heavy cream, and golden syrup, stirring constantly until the sauce thickens to a glossy, velvety caramel consistency, perfect for drizzling.
  5. Serve Warm: Slice the warm pudding into squares or spoon it out, then generously smother with the hot toffee sauce for an irresistibly rich, comforting dessert.

Notes

  • Use Medjool dates for extra sweetness and a plump texture.
  • Do not overbake; remove the pudding as soon as a toothpick comes out clean to keep it moist.
  • The toffee sauce can be prepared ahead of time and gently reheated before serving.
  • Use room temperature eggs and butter to achieve a smoother batter.
  • Serve immediately while the pudding is warm and the sauce is still pooling around for the best experience.

Nutrition

Keywords: Sticky Toffee Pudding, British dessert, toffee sauce, moist sponge cake, caramel pudding, gluten-free dessert, vegan option

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