Print

The Ultimate Classic Sticky Toffee Pudding with Homemade Rich Toffee Sauce

A close-up of a moist slice of sticky toffee pudding generously covered in rich toffee sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make a moist date sponge cake covered in a rich, decadent homemade toffee sauce. This is a traditional English comfort dessert.

Ingredients

Scale
  • 225 g pitted dates, roughly chopped
  • 1 teaspoon baking soda
  • 250 ml boiling water
  • 115 g unsalted butter, softened
  • 225 g dark brown sugar
  • 2 large eggs, lightly beaten
  • 225 g self-raising flour
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 200 g dark brown sugar
  • 115 g unsalted butter
  • 150 ml heavy cream
  • 1 teaspoon sea salt

Instructions

  1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch square baking pan.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 15 minutes.
  3. In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
  4. Beat in the eggs one at a time. Stir in the vanilla extract.
  5. Gradually mix in the flour until just combined.
  6. Pour the date and water mixture into the batter and mix gently until smooth. Do not overmix.
  7. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
  8. While the cake bakes, prepare the sauce. Combine the sauce ingredients (sugar, butter, cream, salt) in a saucepan over medium heat.
  9. Stir constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
  10. Once the pudding is out of the oven, poke holes all over the top surface using a skewer.
  11. Pour half of the warm toffee sauce evenly over the hot pudding. Let it soak in.
  12. Cut the pudding into squares. Serve warm with extra sauce poured over each portion.

Notes

  • For an extra moist cake, ensure you let the dates soak for the full 15 minutes.
  • You can make the toffee sauce up to three days ahead and store it in the refrigerator. Reheat gently before serving.
  • This pudding freezes well. Cool completely, wrap tightly, and freeze for up to one month. Thaw and reheat gently in the oven.

Nutrition

Find it online: https://tastytipster.com/sticky-toffee-pudding-recipe/