Description
A classic British dessert, Sticky Toffee Pudding is a moist sponge cake made with finely chopped dates, baked to perfection and drenched in a rich, luscious toffee sauce. This comforting treat pairs a soft, velvety texture with a deep caramel flavor, perfect for indulging any time of year.
Ingredients
For the Pudding
- 150 g (approx 2/3 cup) Medjool dates, pitted and finely chopped
- 150 ml (1/2 cup + 2 tbsp) boiling water
- 90 g (6 tbsp) unsalted butter, softened
- 120 g (2/3 cup) soft brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tbsp black treacle
- 190 g (1.5 cups + 1 tbsp) plain flour (all purpose flour)
- 1 1/2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 pinch salt
- 120 ml (1/2 cup) full-fat milk
For the Toffee Sauce
- 175 g (3/4 cup + 2 tbsp) light muscovado sugar
- 60 g (1/2 cup) unsalted butter, cut into pieces
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp black treacle
Instructions
- Prepare the baking dish: Lightly butter a 12-inch x 7-inch baking dish (2.5 inches deep) or a 9-inch square dish to prevent sticking during baking.
- Soak the dates: Place the finely chopped dates in a bowl with boiling water. Let them soak for 10 minutes to soften, then mash the dates with a fork, keeping the soaking liquid.
- Preheat the oven: Set your oven to 170°C (325°F) fan-assisted to create the ideal baking environment.
- Make the batter: Beat the softened butter and soft brown sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and black treacle for depth of flavor.
- Combine dry and wet ingredients: Add half the flour, baking powder, bicarbonate of soda, salt, and half the milk to the butter mixture. Gently stir to combine, then add the remaining flour and milk. Mix until just combined to keep the sponge light.
- Add the dates: Incorporate the mashed dates and their soaking liquid into the batter. Stir to combine, then pour the batter into the prepared baking dish, spreading evenly.
- Bake the pudding: Place the dish in the oven and bake for 25-35 minutes, or until the top is firm and a skewer inserted comes out clean.
- Prepare toffee sauce: About 10 minutes before the pudding is ready, combine the light muscovado sugar, butter, and half of the double cream in a medium saucepan.
- Cook the sauce: Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely.
- Add flavor and thicken: Stir in black treacle, increase the heat slightly, and let the sauce bubble for 2-3 minutes, stirring occasionally until it turns a light-brown toffee color.
- Finish the sauce: Remove the pan from heat and stir in the remaining cream. Set aside to keep warm.
- Serve: Once the pudding is out of the oven, pour half of the warm toffee sauce over it. Serve the pudding hot with the remaining toffee sauce on the side for extra indulgence.
Notes
- Use Medjool dates for the best natural sweetness and softness.
- Do not overmix the batter to keep the sponge light and tender.
- The toffee sauce can be made ahead and gently reheated before serving.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Serve with vanilla ice cream or custard for extra richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
