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The Best Classic Sticky Toffee Pudding Recipe with Luscious Toffee Sauce

Close-up of a rich, dark slice of sticky toffee pudding recipe drenched in warm toffee sauce.
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Make a truly decadent classic sticky toffee pudding that results in a perfectly moist date sponge cake and a deep, velvety toffee sauce. This reliable recipe is straightforward and ideal for special occasions.

Ingredients

Scale
  • 1 cup (170g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. Place the chopped dates in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes until the dates soften.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold the date and water mixture into the batter. The batter will be thin. Pour the batter into your prepared baking pan.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan while you make the sauce.
  7. To make the toffee sauce, combine the granulated sugar and butter in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 to 7 minutes. Watch carefully to prevent burning.
  8. Remove the pan from the heat. Carefully whisk in the heavy cream (the mixture will bubble vigorously). Stir until smooth, then add the salt.
  9. Poke holes all over the warm cake using a fork. Pour about two-thirds of the warm toffee sauce evenly over the cake while it is still in the pan. Let the cake absorb the sauce.
  10. Cut the pudding into squares. Serve warm with extra toffee sauce poured over each serving. Vanilla ice cream or whipped cream pairs well with this indulgent pudding.

Notes

  • For an extra moist cake, you can use the date soaking liquid as part of the liquid in the batter if the batter seems too thick after adding the dates.
  • Make the toffee sauce ahead of time and gently reheat it before serving. This is a great make ahead dessert.
  • This recipe makes a wonderful Christmas pudding alternative.

Nutrition

Find it online: https://cookingbycarla.com/sticky-toffee-pudding-recipe/