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Sticky Toffee Pudding

A traditional British dessert made with moist sponge cake flavored with dates and covered in a rich toffee sauce, perfect for special occasions and family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 1 cup boiling water Used to soak the dates for optimal flavor and texture.
  • 1 cup pitted medjool dates Provides natural sweetness and moisture to the pudding.
  • 1 teaspoon baking soda Helps to activate the batter and add lift.
  • 5 tablespoons unsalted butter Contributes richness and creaminess in the cake.
  • 1 cup dark brown sugar Adds depth and a caramel flavor to both the pudding and sauce.
  • 1 teaspoon vanilla bean paste or extract Delivers aromatic sweetness throughout the recipe.
  • 1 pinch salt Enhances the overall flavor profile.
  • 2 large eggs Acts as a binder and adds structure.
  • 1 1/2 cups all-purpose flour The base for the cake, providing necessary structure.
  • 1/4 cup malted milk powder Adds a unique flavor and enriches the texture.
  • 2 teaspoons baking powder Ensures a fluffy, well-risen sponge.
For the Toffee Sauce
  • 5 tablespoons salted butter Used for the toffee sauce, enhancing its flavor.
  • 1 cup dark brown sugar Provides sweetness and a deep flavor in the sauce.
  • 1/2 cup heavy cream Enriches the sauce, creating a velvety finish.
  • 1 pinch salt Balances sweetness in the sauce.
  • 1 teaspoon vanilla extract A final touch for aromatic flavor in the sauce.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Pour boiling water over dates in a medium bowl and let sit for 20 minutes.
  3. Blend soaked dates with the water until smooth.
Cooking
  1. In a stand mixer, cream together butter, dark brown sugar, vanilla, and salt.
  2. Incorporate eggs into the mixture, mixing well after each addition.
  3. In another bowl, whisk together flour, malted milk powder, and baking powder.
  4. Mix half of the flour mixture into the butter mixture, then add heavy cream and remaining flour mixture.
  5. Stir in the date puree until fully combined.
  6. Pour the batter into a prepared baking pan and bake for 37-40 minutes until a toothpick comes out clean.
Serving
  1. For the toffee sauce, melt butter in a saucepan, then stir in dark brown sugar, heavy cream, and salt.
  2. Cook until thickened, then mix in vanilla extract.
  3. Brush warm syrup over the cooled cake.
  4. Optionally reheat in the oven before serving, and serve warm with whipped cream or ice cream if desired.

Notes

Enhance flavor with fresh medjool dates, allow cake to cool before applying sauce, and serve warm for the best experience.