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Sticky Toffee Pudding

A classic British dessert that is moist, sweet, and served with a rich toffee sauce, perfect for special occasions or a comforting treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

Pudding Ingredients
  • 200 g chopped dates Use dried dates for best results.
  • 250 ml boiling water
  • 1 tsp baking soda
  • 100 g unsalted butter Softened.
  • 150 g brown sugar
  • 2 large eggs
  • 150 g all-purpose flour Can be substituted with gluten-free flour.
  • 1 tsp vanilla extract
  • 1/2 tsp salt
Toffee Sauce Ingredients
  • 200 ml heavy cream Can be replaced with coconut cream for dairy-free.
  • 100 g brown sugar
  • 50 g unsalted butter

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for around 20 minutes until the dates soften.
Baking
  1. In another bowl, cream together the softened butter and brown sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gradually add the flour and salt to the butter mixture, mixing until just combined.
  4. Fold in the date mixture, mixing until smooth.
  5. Pour the batter into a greased baking dish and bake for about 30-35 minutes, or until a skewer inserted in the center comes out clean.
Sauce Preparation
  1. In a saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly. This will take about 5-7 minutes.
Serving
  1. Once the pudding is baked, let it cool slightly before cutting it into squares. Serve warm, drizzled with the toffee sauce.

Notes

To store Sticky Toffee Pudding, cover it tightly with plastic wrap or place it in an airtight container. It can stay in the fridge for about 3-4 days. You can reheat it in the microwave or oven before serving to enjoy it warm again. Make sure to soak the dates long enough; this helps to keep the pudding moist. Don’t overmix the batter; just mix until combined for the best texture. You can make the sauce in advance and reheat it when ready to serve.