Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: British
Ingredients: 8 oz pitted Medjool dates, roughly chopped; 1 1/2 cups boiling water; 1 tsp baking soda; 1/2 cup unsalted butter, softened; 1 cup light brown sugar, packed; 2 large eggs; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp vanilla extract; 1/2 cup unsalted butter (for sauce); 1 cup heavy cream; 1 cup dark brown sugar (for sauce), packed; 1/4 tsp salt

A beloved British dessert of moist date sponge cake drenched in a warm, buttery toffee sauce. Comforting, intensely flavored, and best served with a scoop of vanilla ice cream.

55 minMediumServes 8480 cal/serving

BritishDessertOven and StovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

8 oz pitted Medjool dates, roughly chopped
1 1/2 cups boiling water
1 tsp baking soda
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp vanilla extract
1/2 cup unsalted butter (for sauce)
1 cup heavy cream
1 cup dark brown sugar (for sauce), packed
1/4 tsp salt

Instructions

1

Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan.
2

Place 8 oz roughly chopped pitted Medjool dates in a bowl. Pour 1 1/2 cups boiling water over them and stir in 1 tsp baking soda. Let soak for 10 minutes, then mash or blend to a rough puree.
3

In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup packed light brown sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4

Fold in 1 1/2 cups all-purpose flour and 2 tsp baking powder until just combined, then fold in the date mixture.
5

Pour into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
6

While the cake bakes, make the toffee sauce: melt 1/2 cup unsalted butter (for sauce) in a saucepan over medium heat. Add 1 cup packed dark brown sugar (for sauce) and stir until dissolved.
7

Add 1 cup heavy cream and 1/4 tsp salt. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until thickened to a sauce consistency.
8

When the pudding comes out of the oven, poke holes all over the surface with a skewer and pour about half the toffee sauce over it. Let soak for 5 minutes.
9

Slice and serve warm with the remaining toffee sauce drizzled on top.

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Questions

What temperature do I cook Sticky Toffee Pudding at?

For Sticky Toffee Pudding, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 30 minutes, in step 5.

Why does Sticky Toffee Pudding say not to overmix?

Step 4 reads: "Fold in 1 1/2 cups all-purpose flour and 2 tsp baking powder until just combined, then fold in the date mixture." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of baking powder in Sticky Toffee Pudding?

The entry for Sticky Toffee Pudding calls for 2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Sticky Toffee Pudding gluten-free?

Yes. The gluten in Sticky Toffee Pudding is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Sticky Toffee Pudding vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup unsalted butter, softened, 1/2 cup unsalted butter (for sauce), 1 cup heavy cream and 2 large eggs. For fully plant-based entries, see the vegan dessert collection.

Does Sticky Toffee Pudding contain eggs?

Yes: 2 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Sticky Toffee Pudding?

One serving (the recipe makes 8) is about 480 calories, with 6 g protein, 68 g carbohydrate and 20 g fat, plus 1 g fiber and 140 mg sodium. The figures are estimates computed from the ingredient list.

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