Go Back

Sticky Toffee Pudding (Classic Winter Dessert) - Comforting and Indulgent

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the sponge: 1 1/2 cups pitted dates, chopped (Medjool or Deglet Noor)
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • Optional: 1/2 teaspoon ground cinnamon
  • For the toffee sauce: 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • To serve: Vanilla ice cream, whipped cream, or warm custard

Method
 

  1. Heat oven to 350°F (175°C). Grease an 8-inch square pan or a similar baking dish. Line the base with parchment for easy removal.
  2. Soften the dates: Combine chopped dates and boiling water in a bowl. Stir in baking soda and let sit 10 minutes. The mixture will soften and thicken.
  3. Blend or mash: Puree the date mixture with an immersion blender until mostly smooth (some small bits are fine). Alternatively, mash thoroughly with a fork.
  4. Cream butter and sugar: In a mixing bowl, beat butter and brown sugar until light and fluffy, about 2 minutes.
  5. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl as needed.
  6. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and cinnamon if using.
  7. Make the batter: On low speed, mix dry ingredients into the butter mixture just until combined. Fold in the date puree. The batter will be thick.
  8. Bake: Spread into the prepared pan and bake 28–35 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
  9. Make the sauce: While the cake bakes, melt butter in a saucepan. Add brown sugar and cream. Bring to a gentle simmer for 3–4 minutes, stirring, until smooth and slightly thickened. Remove from heat, stir in vanilla and a pinch of salt.
  10. Soak and serve: Poke the warm cake all over with a skewer. Pour about half the toffee sauce over the top and let it soak for 10 minutes. Serve warm slices with extra sauce and ice cream or custard.