Sticky Toffee Pudding (Print Version)

Moist date sponge paired with rich buttery toffee sauce offers indulgent comforting flavors.

# Recipe Ingredients:

→ Pudding

01 - 7 oz pitted dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 4 tbsp unsalted butter, softened
05 - 3/4 cup light brown sugar, packed
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1 1/2 cups all-purpose flour
09 - 1 1/2 tsp baking powder
10 - 1/4 tsp salt

→ Toffee Sauce

11 - 1 cup light brown sugar, packed
12 - 8 tbsp unsalted butter
13 - 1 cup heavy cream
14 - 1 tbsp golden syrup or corn syrup
15 - 1 tsp vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking dish.
02 - Place chopped dates in a bowl, add boiling water and baking soda. Stir and let stand for 10 minutes until softened.
03 - In a large bowl, cream together softened butter and light brown sugar until light and fluffy. Beat in eggs one at a time, then incorporate vanilla extract.
04 - Sift flour, baking powder, and salt together. Gradually fold dry ingredients into the creamed mixture.
05 - Lightly mash softened dates with a fork and add the mixture, including liquid, to the batter. Mix gently until just combined.
06 - Pour batter into the prepared baking dish and smooth the top. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
07 - In a saucepan, combine brown sugar, butter, heavy cream, golden syrup, vanilla extract, and salt. Heat gently, stirring until butter and sugar dissolve. Increase heat and simmer for 3 to 4 minutes until thickened.
08 - Once baked, pierce the sponge all over with a skewer. Pour half of the warm toffee sauce over the top and allow to soak for 10 minutes.
09 - Cut sponge into portions and drizzle with remaining warm toffee sauce. Optional: Serve with vanilla ice cream or custard.

# Expert Advice:

01 -
  • The dates melt into the sponge and create pockets of deep caramel sweetness you cant replicate any other way
  • That toffee sauce isnt just a topping, it soaks through every bite and turns the whole thing into something molten and rich
  • Its the kind of dessert that makes people go quiet at the table because theyre too busy eating to talk
02 -
  • Dont skip poking holes in the pudding, thats how the sauce gets inside and creates that sticky texture
  • The toffee sauce will thicken as it cools, if you need to reheat it just warm it gently on the stove with a splash of cream
  • Use light brown sugar not dark, the flavor gets too intense and bitter if you go darker
03 -
  • Make extra toffee sauce, people always want more and it keeps in the fridge for a week
  • Let the pudding cool for 5 minutes before poking holes, if its too hot the sauce runs right off the sides
  • Serve it in shallow bowls instead of plates so the sauce pools around each piece

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