Description
Sticky Toffee Pudding is a rich, moist sponge cake made with dates and drenched in a luscious toffee sauce. A British classic that’s comforting, gooey, and irresistible.
Ingredients
Scale
- 1 cup pitted dates, finely chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/4 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (for sauce)
- 1 cup brown sugar (for sauce)
- 1 cup heavy cream (for sauce)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish or ramekins.
- Place chopped dates in a bowl, cover with boiling water, and stir in baking soda. Let sit 10–15 minutes, then mash lightly.
- Cream together butter and brown sugar in a mixing bowl. Beat in eggs one at a time.
- Fold in flour and vanilla, then gently mix in the prepared date mixture.
- Pour batter into baking dish and bake for 30–35 minutes, until a toothpick comes out with moist crumbs.
- For the toffee sauce, melt butter in a saucepan, stir in brown sugar, then whisk in heavy cream. Simmer 5–7 minutes until thick and glossy. Add salt to taste.
- Poke holes in the warm sponge and pour some sauce on top to soak in.
- Serve warm with extra sauce, vanilla ice cream, or custard.
Notes
Use Medjool dates for best flavor. Don’t overbake to keep the sponge moist. Always serve warm with plenty of sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 38g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: sticky toffee pudding, British dessert, sponge cake, toffee sauce, Gordon Ramsay dessert