Sticky Toffee Pudding Classic (Print)

Moist sponge with dates, soaked in a buttery toffee sauce for a delightfully rich British indulgence.

# What You Need:

→ For the Pudding

01 - 7 oz pitted dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 1/4 cup unsalted butter, softened
05 - 3/4 cup light brown sugar
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

→ For the Toffee Sauce

11 - 1 cup light brown sugar
12 - 1/2 cup unsalted butter
13 - 1 cup heavy cream
14 - 1 tbsp golden syrup or corn syrup
15 - 1 tsp vanilla extract
16 - Pinch of salt

# How to Make:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking dish with parchment paper.
02 - Place chopped dates in a bowl, pour boiling water over them, stir in baking soda, and let sit for 10 minutes until softened.
03 - In a large bowl, beat softened butter and light brown sugar until light and fluffy using an electric mixer or whisk.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition, then mix in vanilla extract.
05 - Sift together flour, baking powder, and salt. Gradually fold into the wet ingredients until combined.
06 - Lightly mash softened dates, then fold the dates and their soaking liquid into the batter until just combined.
07 - Pour batter into the prepared dish, smooth the surface, and bake for 35–40 minutes or until a skewer inserted comes out clean.
08 - Combine brown sugar, butter, heavy cream, golden syrup, vanilla, and salt in a saucepan. Heat gently, stirring until butter and sugar melt. Increase heat to simmer for 3–4 minutes until thickened.
09 - Pierce the warm pudding all over with a skewer. Pour half the warm toffee sauce on top and let soak for 10 minutes.
10 - Cut pudding into portions and serve warm, drizzled with remaining toffee sauce. Optionally accompany with vanilla ice cream or custard.

# Expert Advice:

01 -
  • The dates make the sponge impossibly moist, so it never feels heavy or dry even the next day.
  • That toffee sauce is dangerously good, you'll want to pour it on everything from ice cream to your morning porridge.
  • It looks fancy enough for guests but is forgiving enough for a lazy Sunday bake.
  • Leftoimes reheat beautifully, and somehow taste even better after the flavors have had time to settle.
02 -
  • Don't skip the baking soda in the date mixture, it reacts to create that signature dark, toffee color and deeper flavor.
  • Let the pudding soak up the first pour of sauce while it's still hot, the warmth opens up the sponge so it drinks in every drop.
  • If your sauce splits or looks grainy, whisk it vigorously off the heat and it should come back together.
  • Room temperature eggs mix more smoothly and prevent the batter from curdling when you add them to the creamed butter.
03 -
  • Use Medjool dates if you can find them, they're softer and sweeter, and they mash into the batter like a dream.
  • Warm your cream slightly before adding it to the sauce, it prevents the temperature drop that can cause the butter to seize.
  • If you're making this ahead, pour the sauce over just before serving so the pudding doesn't get soggy sitting in the fridge.
  • A little splash of bourbon or whiskey in the sauce takes it from delicious to unforgettable, trust me on this one.

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