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Sticky toffee pudding with vanilla ice cream on a white plate with a fork, beside a small bowl of extra toffee sauce.
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5 / 4 votes

Sticky Toffee Pudding

Sweet, sticky, and completely addictive, it is always a crowd-pleaser. A classic British dessert made with sweet brown sugar and date sponge cake soaked in a buttery, rich, and delicious sticky toffee sauce. Top it with a dollop of whipped cream or vanilla ice cream.
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: British
Servings: 8 servings
Calories: 373

Ingredients

For the cake

  • Melted butter, for the pan
  • 7 ounces (about 1 1/2 cups) Medjool dates, pitted and chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 stick (4 oz) unsalted butter, at room temperature
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs, at room temperature
  • 1 cup self-rising flour (or combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt)
  • Vanilla ice cream or whipped cream, to serve

For the toffee sauce

  • 1 stick (4 oz) unsalted butter, cubed
  • 1 cup firmly packed brown sugar
  • 1 cup light cream or half and half
US - Metric

Instructions

Make the cake

  • Preheat oven to 350˚F (180˚C). Slick an 11- by 7-inch (28- by 18-cm) baking pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing the paper to overhang the sides.
  • In a small saucepan over medium heat, combine the dates and water. Bring to a boil, reduce heat and simmer until the dates are softened, about 5 minutes. Remove from heat, stir in the baking soda and let cool to room temperature.

    ☞ TESTER TIP: The mixture will foam once the baking soda is added, so be sure to use a saucepan at least 2 quarts (1.9 l) in size.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture. Add the flour and fold in until just combined.

    ☞ TESTER TIP: It’s ok if the batter appears curdled before baking.

  • Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake until a skewer inserted in the center of the cake comes out clean, 30 to 35 minutes.

Make the toffee sauce

  • In a medium saucepan over medium heat, combine butter, sugar, and cream. Stir until the butter has melted and the sugar has dissolved. Bring to a boil, then reduce the heat and simmer until thickened slightly, 5 to 10 minutes.
  • Remove cake from the oven and pour over a quarter of the hot toffee sauce. Let cool for 5 minutes.
  • Remove the warm pudding from the pan and cut into portions. Serve drizzled with the remaining warm toffee sauce, and ice cream or whipped cream on the side.

Notes

  1. Storage--The pudding will keep, covered, in the fridge for up to 3 days. Store the sauce and pudding separately and reheat in a warm oven or the microwave before serving.
  2. Freezing--To freeze, wrap individual portions of the pudding in plastic, and store the toffee sauce separately in airtight containers or resealable bags. The pudding and sauce can be frozen for up to 3 months. Defrost in the refrigerator and reheat in a warm oven before serving.
  3. Speed it up--To expedite the cooling process, place the date mixture in the refrigerator.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 78g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 175mg | Fiber: 2g | Sugar: 63g