Sticky Toffee Pudding
A British date sponge served warm with rich toffee sauce.
Preparation: 25 min · Cooking: 35 min · Total: 1 hr 10 min · 6 servings
Ingredients
- 200 g pitted dates
- 175 g plain flour
- 175 g unsalted butter
- 200 ml double cream
- 300 g dark brown sugar
- 200 ml boiling water
- 1 tsp baking soda
- 2 pc large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch fine salt
Instructions
Prepare the pan and dates
Heat the oven to 180°C conventional heat (160°C fan). Grease a 20 cm square baking pan with a little of the butter and line the base with baking paper. Finely chop 200 g pitted dates. Measure the flour, raising agents and salt together, and keep the eggs and cream refrigerated until needed.
Soak and mash the dates
Put the chopped dates and 1 teaspoon baking soda in a heatproof bowl. Pour over 200 ml boiling water, stir, and leave for 10 minutes. Mash with a fork to a coarse paste. Handle the bowl carefully because the water and steam can burn.
The dates are soft and mashed to a coarse paste.
Mix the sponge batter
Beat 75 g softened butter with 150 g dark brown sugar for 2–3 minutes until lighter. Beat in the eggs one at a time, then 1 teaspoon vanilla. Fold in the flour, baking powder and salt, followed by the entire date mixture, only until no dry flour remains. Spread evenly in the prepared pan.
The batter is even with no pockets of dry flour.
Bake the pudding
Put the pan on the middle oven rack and start the preserved 30-minute timer. At 30 minutes, insert a skewer in the center; continue baking for up to 5 minutes if wet batter remains. The sponge is done when risen, springy, free of wet batter, and at least 71°C in the center. Use oven gloves and do not rely on the timer alone.
The sponge is risen and springy with no wet batter and reaches at least 71°C.
Bake Sticky Toffee Pudding: 1800 seconds
Make the toffee sauce and soak
While the sponge bakes, put the remaining 100 g butter, 150 g dark brown sugar, 200 ml cream and 1 teaspoon vanilla in a saucepan. Heat gently until melted, then simmer for 3–4 minutes while stirring until glossy and slightly thickened. Hot toffee can cause severe burns; do not taste it hot. Pierce the baked sponge, pour over half the sauce, and let it absorb for 10 minutes. Keep the remaining sauce warm for serving.
The sauce is glossy and slightly thickened, and half has soaked into the sponge.
Check doneness and safety
Before serving, confirm the center has no wet batter, springs back lightly, and reached at least 71°C. The sauce should be smooth and glossy, not scorched or grainy. If the sponge is underdone, return it to the oven in 3-minute intervals and recheck.
The center is set, springy and at least 71°C; the sauce is smooth and not scorched.
Serve and store safely
Cut into 6 portions and serve warm with the remaining toffee sauce. Refrigerate pudding and sauce within 2 hours in separate covered containers for up to 3 days. Reheat only the portion needed until hot throughout, ideally 74°C; stir warmed sauce before serving and beware of hot sugar.
A reheated portion is hot throughout, ideally 74°C.
Tips
- Chop the dates finely so they melt into the sponge.
- Warm the sauce gently; hard boiling can split the cream.
Common mistakes
- Too much flour makes the pudding heavy and dry.
- Tasting hot toffee can cause a serious burn.
Substitutions
- Use whipping cream if double cream is unavailable; simmer the sauce a little longer if needed.
Storage
Refrigerate pudding and sauce separately, covered, for up to 3 days.
Reheating
Reheat one portion until hot throughout, ideally 74°C; warm and stir the sauce separately.
About this recipe
Sticky toffee pudding is a modern British classic: a moist date sponge served with warm toffee sauce.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.