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Delish Sticky Toffee Pudding Recipes

Delish Sticky Toffee Pudding Recipes

A classic British sticky toffee pudding made with tender date-studded sponge and a rich, buttery toffee sauce. Serve warm with vanilla ice cream or whipped cream for the ultimate cozy dessert.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 ounces pitted Medjool dates chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 0.5 cup unsalted butter room temperature
  • 0.75 cup granulated sugar
  • 0.25 cup dark brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.25 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.5 cup unsalted butter for sauce
  • 1 cup dark brown sugar packed, for sauce
  • 0.75 cup heavy cream for sauce
  • 2 tablespoons golden syrup or dark molasses, for sauce
  • 1 teaspoon vanilla extract for sauce
  • 0.25 teaspoon kosher salt for sauce
  • 2 cups vanilla ice cream optional, for serving

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease an 8-inch square or 9-inch round baking pan and line the bottom with parchment.
  • Combine chopped dates, boiling water, and baking soda in a bowl. Stir and let sit for 10 minutes to soften, then lightly mash to form a coarse paste.
  • In a large bowl, beat 0.5 cup butter with the granulated sugar and 0.25 cup dark brown sugar until light and fluffy, about 2 to 3 minutes.
  • Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract until smooth.
  • Whisk together flour, baking powder, and 0.5 teaspoon salt. Add to the wet ingredients and mix just until combined.
  • Fold the warm date mixture (with its liquid) into the batter until evenly distributed.
  • Spread batter into the prepared pan and bake until the center springs back and a toothpick comes out clean, 30 to 35 minutes.
  • Meanwhile, make the toffee sauce: In a medium saucepan over medium heat, melt 0.5 cup butter. Stir in 1 cup dark brown sugar, heavy cream, and golden syrup. Bring to a gentle simmer, stirring, and cook 3 to 4 minutes until smooth and glossy. Remove from heat and stir in 1 teaspoon vanilla and 0.25 teaspoon salt.
  • While the cake is hot, poke holes all over with a skewer. Pour half of the warm toffee sauce over the cake and let it soak for 10 minutes.
  • Optional: Broil the sauced cake for 1 to 2 minutes until the top is bubbling and lightly caramelized. Watch closely.
  • Cut into squares and serve warm with the remaining toffee sauce and vanilla ice cream.

Notes

For an even deeper flavor, replace golden syrup with dark molasses. The pudding reheats well; warm slices in the microwave and loosen with extra sauce as needed.