Sticky Toffee Pudding

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Sticky toffee pudding is a British dessert consisting of a moist date sponge cake drenched in a warm, buttery toffee sauce.

Chopped dates are soaked in hot water with baking soda, which softens the fruit into a near-puree that distributes through the batter, providing natural sweetness and exceptional moisture. Brown sugar in the batter deepens the caramel character, and eggs give the sponge just enough structure to hold together under the weight of the sauce. The toffee sauce is made by simmering heavy cream with additional brown sugar and butter until it thickens to a pourable consistency that coats a spoon. Poured over the warm cake, the sauce seeps into the crumb and pools around the edges, creating a sticky, glossy finish. Reheating the sauce just before serving ensures it flows freely and releases its full butterscotch aroma. A scoop of vanilla ice cream on the side provides a cold, clean contrast that prevents the richness from becoming overwhelming. The dates must be thoroughly soaked - under-softened pieces leave gritty pockets in an otherwise uniformly tender cake.

Ingredients

servings

IngredientAmountUnit

dates150 gg

water180 mlml

baking soda1 tsptsp

all-purpose flour140 gg

butter80 gg

brown sugar140 gg

egg2 eaea

heavy cream150 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Chop 150 g dates finely and pour over 180 ml freshly boiled water.

Stir in 1 teaspoon baking soda, then soak for at least 10 minutes until the fruit softens and breaks down easily.
2

Season

Beat the softened butter with brown sugar for about 2 minutes, until slightly lighter and creamy.

Add the 2 eggs one at a time, mixing well after each so the batter does not split.
3

Prep

Fold in 140 g all-purpose flour only until most dry streaks disappear.

Add the soaked dates with their liquid and fold gently, keeping the batter moist without overmixing.
4

Heat

Transfer the batter to the baking dish and level the surface.

Bake at 180C for 28 to 32 minutes, until the center springs back lightly and no wet batter clings to a tester.
5

Control

While the cake bakes, put 150 ml heavy cream, the remaining brown sugar, and butter over medium-low heat.

Stir as it simmers until glossy and just thick enough to coat a spoon thinly.
6

Season

Pour some toffee sauce over the warm cake and let it soak in for 5 minutes.

Reheat the remaining sauce just before serving and spoon it over the pudding.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Chopped dates soaked in hot water soften into the sponge that Sticky Toffee Pudding drowns in toffee sauce.
Finish cue: Stir as it simmers until glossy and just thick enough to coat a spoon thinly.
Storage and reheating: Reheat the sauce just before serving for best flavor.