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

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.

Questions

Can I make Sticky Toffee Pudding dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened, 1/2 cup unsalted butter (for sauce), 1 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Sticky Toffee Pudding gluten-free?

Yes. The gluten in this entry 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.

How long does Sticky Toffee Pudding keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Sticky Toffee Pudding?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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