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The Best Ever Classic Sticky Toffee Pudding Recipe

A square slice of rich, dark sticky toffee pudding recipe covered in thick toffee sauce dripping down the side.
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You deserve a reliable recipe for this decadent classic sticky toffee pudding. We provide clear steps to achieve a perfectly moist date sponge and a rich, gooey toffee sauce for an indulgent dessert.

Ingredients

Scale
  • 1 cup (170g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) buttermilk or whole milk
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce: 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour 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 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Stir in the buttermilk and vanilla extract. Mix in the remaining dry ingredients until the batter is smooth.
  6. Gently fold the date and soda mixture into the batter. The batter will be thin.
  7. Pour the batter into your prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake bakes, prepare the toffee sauce. In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a deep amber color. Watch this step closely to prevent burning.
  9. Remove the pan from the heat. Carefully whisk in the butter until fully melted. Then, slowly whisk in the heavy cream until the sauce is smooth. Stir in the vanilla extract and a pinch of salt.
  10. Once the pudding is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake using a skewer or fork.
  11. Pour about two-thirds of the warm toffee sauce evenly over the pudding while it is still in the pan. Let it soak in for 10 minutes.
  12. Cut the pudding into squares. Serve warm with the remaining toffee sauce poured over each serving.

Notes

  • For an extra moist cake, you can substitute the buttermilk with milk mixed with 1/2 teaspoon of lemon juice, letting it sit for 5 minutes before using.
  • This dessert is excellent made ahead. Store the cooled pudding tightly covered at room temperature and reheat gently before serving.
  • Serve this warm sticky pudding dessert with vanilla ice cream or fresh whipped cream for a truly indulgent experience.

Nutrition

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