Ingredients
For the Pudding
- 200 g dates, pitted and finely chopped
- 250 ml boiling water
- 1 teaspoon baking soda
- 75 g unsalted butter, softened
- 150 g brown sugar (dark brown or muscovado preferred)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 175 g all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the Toffee Sauce
- 200 g brown sugar
- 100 g unsalted butter
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
Step 1: Prepare the Dates
Place the chopped dates in a heatproof bowl.
Pour the boiling water over them and stir in the baking soda.
Set aside for 10 minutes.
The dates will soften and partially dissolve, creating a thick mixture that adds moisture and flavor to the cake.
Step 2: Preheat and Prepare the Pan
Preheat the oven to 180°C (350°F).
Grease an 20 cm (8-inch) square baking dish or similar-sized pudding dish.
Line the base with parchment paper if desired.
Step 3: Make the Batter
In a large bowl, cream the butter and brown sugar together until light and fluffy.
This takes about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Fold in the flour, baking powder, and salt until just combined.
Do not overmix.
Gently stir in the warm date mixture, including the liquid.
The batter will be loose and slightly textured.
Step 4: Bake the Pudding
Pour the batter into the prepared dish and level the top.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to rest while you prepare the sauce.
Making the Toffee Sauce
Step 5: Cook the Sauce
In a saucepan over medium heat, combine the butter and brown sugar.
Stir until the butter melts and the sugar dissolves.
Slowly pour in the cream while stirring continuously.
Simmer gently for 5 to 7 minutes, until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract and salt.
The sauce should be smooth, glossy, and pourable.
Assembly and Serving
Step 6: Combine and Serve
Poke holes all over the warm pudding using a skewer or fork.
Pour about half of the hot toffee sauce over the pudding, allowing it to soak in.
Serve warm, with extra sauce poured over each portion.
Serving Suggestions
Sticky toffee pudding is traditionally served with:
- Warm custard
- Pouring cream
- Vanilla ice cream
The contrast between the hot cake and cold ice cream is especially popular.
Storage and Reheating
- Store covered in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave until warm.
- Reheat sauce gently on the stovetop or microwave, stirring frequently.
Tips for Best Results
- Use dark brown sugar for a deeper caramel flavor.
- Finely chop the dates for a smoother texture.
- Do not skip the baking soda; it is essential for softening the dates.
- Serve immediately for the best texture
