This classic British sticky toffee pudding features a moist date sponge cake drenched in rich, buttery toffee sauce. Easy to make and irresistibly decadent, it’s the ultimate comfort dessert for cozy nights or festive holidays!
Equipment
- Mixing bowls
- electric hand mixer
- Saucepan
- 8-inch square baking pan
- Rubber Spatula
Ingredients
- For the Date Pudding
- 1 cup (200g) pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Toffee Sauce
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- Optional Toppings
- vanilla ice cream or whipped cream
- chopped pecans or walnuts
- fresh berries
Instructions
- Combine chopped dates, boiling water, and baking soda in a bowl. Stir and let sit for 15–20 minutes to soften and release sweetness.
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan with butter or cooking spray.
- In a medium bowl, whisk flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream butter and brown sugar with an electric mixer until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then mix in vanilla extract until combined.
- Add soaked dates (with liquid) to the butter mixture and stir until blended. Fold in dry ingredients gently until just combined—don’t overmix.
- Spread batter into prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- In a saucepan, melt butter over medium heat. Add brown sugar and heavy cream. Stir until smooth and bubbling, about 3–4 minutes. Remove from heat and stir in vanilla.
- Cool pudding for 10 minutes, then serve warm with hot toffee sauce. Top with ice cream, whipped cream, or nuts if desired.