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Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding is a classic British dessert featuring a rich, moist sponge made with medjool dates and brown sugar, drenched in a luscious dark muscovado toffee sauce. This comforting and timeless treat is easy to make, offering a perfect balance of sweetness, texture, and warmth, ideal for cold days and special occasions.

  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Sponge Ingredients

  • 200g Medjool Dates, chopped
  • 1 tsp Bicarbonate of Soda
  • 100g Butter, softened
  • 150g Brown Sugar
  • 2 Eggs
  • 150g Self-Raising Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 2 tbsp Boiling Water

Toffee Sauce Ingredients

  • 150ml Heavy Cream
  • 100g Dark Muscovado Sugar
  • 50g Butter

Instructions

  1. Prepare the Dates: Chop the medjool dates and soak them in boiling water with a pinch of bicarbonate of soda for about 10 minutes to soften them, helping to create a moist sponge texture.
  2. Mix the Batter: Cream the softened butter and brown sugar together until fluffy. Add the eggs one at a time along with the vanilla extract, mixing well after each addition. Gradually fold in the sifted self-raising flour and baking powder. Stir in the softened date mixture with its soaking water, combining gently to keep the batter light.
  3. Bake the Sponge: Pour the batter into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted comes out clean and the top springs back when gently pressed.
  4. Make the Toffee Sauce: While the sponge bakes, heat the heavy cream, dark muscovado sugar, and butter in a saucepan over low heat. Stir continuously until the sugar dissolves and the sauce thickens to a smooth, glossy texture.
  5. Assemble and Serve: As soon as the pudding is out of the oven, poke holes all over the surface and pour some warm toffee sauce on top to soak in. Serve hot with extra toffee sauce, and optionally with vanilla ice cream or whipped cream for extra indulgence.

Notes

  • Use soft Medjool dates for natural sweetness and moisture.
  • Gently fold the batter ingredients to avoid a dense texture.
  • Warm the toffee sauce thoroughly to ensure smooth pouring.
  • Allow the pudding to cool slightly before serving to help the sauce soak in without sogginess.
  • Adjust sugar levels in sponge and sauce according to taste preferences.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 30g
  • Sodium: 120mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: Sticky Toffee Pudding, British dessert, toffee sauce, medjool dates, moist sponge, classic dessert, comfort food