Sticky Toffee Pudding
A gloriously moist date sponge cake drenched in a luscious, buttery toffee sauce and served warm. The crown jewel of British desserts and the ultimate cold-weather indulgence.
Ingredients
- 8 oz Medjool dates, pitted and chopped
- 1 cup boiling water
- 1 tsp baking soda
- 4 tbsp unsalted butter, softened
- ¾ cup dark brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter
- 1 cup dark brown sugar, packed
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Method
- Preheat oven to 350 degrees F. Butter and flour an 8-inch square baking pan. Place the chopped dates in a bowl, sprinkle with baking soda, and pour the boiling water over them. Stir and let sit for 10 minutes until soft and mushy.
- Cream the 4 tablespoons of softened butter and 3/4 cup brown sugar together with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add vanilla.
- Whisk together flour, baking powder, and salt. Fold the dry ingredients into the butter mixture until just combined. Fold in the dates and their soaking liquid until evenly distributed.
- Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the toffee sauce: melt 6 tablespoons butter in a saucepan over medium heat. Add 1 cup brown sugar and stir until dissolved. Pour in the heavy cream and bring to a gentle boil. Simmer for 5 minutes until slightly thickened. Remove from heat and stir in vanilla and a pinch of salt.
- When the cake comes out of the oven, poke holes all over the top with a skewer. Pour half of the warm toffee sauce over the cake and let it soak in for 5 minutes.
- Cut into squares and serve warm, drizzled with the remaining toffee sauce. A scoop of vanilla ice cream or a dollop of clotted cream on the side is traditional.
Chef's note: The baking soda with the hot water softens the dates and helps them practically dissolve into the batter, creating the signature moist texture. The toffee sauce can be made ahead and reheated gently.
Nutrition per serving
480kcal
5gprotein
68gcarbs
22gfat
Cook it with Cooksmith
Step-by-step cooking mode with timers, automatic grocery lists and meal planning — free.
Open Cooksmith