Authentic Sticky Toffee Pudding
A classic British dessert featuring a moist date sponge cake drenched in rich, buttery toffee sauce.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Date Sponge Cake
- 1 cup pitted dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 0.75 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 2 eggs large
- 1 tsp vanilla extract
Toffee Sauce
- 0.5 cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- Pour boiling water over chopped dates, stir in baking soda, and let soften for 10 minutes.
- Whisk together flour, baking powder, and salt.
- Cream butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in date mixture, then fold in dry ingredients.
- Pour batter into dish and bake 30–35 minutes until done.
- Simmer butter, brown sugar, and cream for sauce. Add vanilla and salt.
- Pour half the sauce over baked pudding. Serve warm with remaining sauce.
Notes
Serve warm with vanilla ice cream or custard for the best experience.