📝 About This Recipe
A quintessential British masterpiece, this Sticky Toffee Pudding features a dark, sponge-like cake enriched with finely chopped dates and a hint of black treacle. The magic happens when the warm cake is drenched in a velvety, buttery toffee sauce that seeps into every crumb, creating a decadent melt-in-your-mouth texture. Perfectly balancing deep caramel notes with a touch of sea salt, this dessert is the ultimate comfort food for any celebration or cozy night in.
🥗 Ingredients
The Date Base
- 225 grams Medjool dates (pitted and finely chopped)
- 1 cup Boiling water (250ml)
- 1 teaspoon Baking soda (to soften the dates)
The Sponge Cake
- 75 grams Unsalted butter (softened at room temperature)
- 175 grams Dark brown sugar (packed)
- 1 tablespoon Black treacle or molasses (for deep color and earthy sweetness)
- 2 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (high quality)
- 175 grams Self-rising flour (sifted)
The Salted Toffee Sauce
- 300 ml Heavy cream (double cream)
- 115 grams Unsalted butter (cubed)
- 115 grams Dark brown sugar (muscovado sugar is best)
- 1/2 teaspoon Flaky sea salt (to taste)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Generously grease an 8x8 inch square baking dish or 8 individual ramekins with butter.
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2
Place the finely chopped dates in a heatproof bowl. Pour the boiling water over them and stir in the baking soda. Let this sit for 10-15 minutes to soften the skins until it becomes a thick, pulpy mixture.
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3
In a large mixing bowl or a stand mixer, cream together the softened butter and dark brown sugar until light and fluffy, about 3-4 minutes.
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4
Add the black treacle (or molasses) and vanilla extract to the butter mixture, beating well to combine.
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5
Add the eggs one at a time, beating thoroughly after each addition. If the mixture looks like it's curdling, add a tablespoon of your flour to stabilize it.
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6
Gently fold in the sifted self-rising flour using a large metal spoon or spatula until just combined. Do not overmix, or the sponge will be tough.
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7
Stir in the date mixture, including all the soaking liquid. The batter will be quite thin and liquid—this is exactly what you want for a moist pudding.
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8
Pour the batter into the prepared baking dish and bake for 30-35 minutes (20-25 minutes for ramekins) until a skewer inserted into the center comes out clean and the top is springy.
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9
While the cake bakes, prepare the sauce. Combine the heavy cream, butter, and brown sugar in a saucepan over medium heat.
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10
Bring the sauce to a gentle simmer, stirring constantly, until the sugar has dissolved and the sauce has thickened enough to coat the back of a spoon (about 5 minutes). Stir in the sea salt.
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11
Once the cake is out of the oven, use a skewer to poke holes all over the surface. Pour about 1/3 of the warm toffee sauce over the hot cake, letting it soak in for 5-10 minutes.
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12
Slice the pudding into squares and serve warm, drizzling the remaining toffee sauce generously over each portion.
💡 Chef's Tips
Use Medjool dates if possible; they are naturally sweeter and softer than Deglet Noor dates. Don't skip the baking soda in the dates; it breaks down the tough fibers to ensure a smooth, uniform texture. For a deeper flavor, use dark muscovado sugar in the sauce to get those intense molasses notes. If you don't have self-rising flour, use 175g all-purpose flour mixed with 1.5 teaspoons baking powder and 1/2 teaspoon salt. Make the pudding a day ahead; the flavors develop and the texture becomes even stickier when reheated.
🍽️ Serving Suggestions
Serve with a large scoop of high-quality Madagascar vanilla bean ice cream. Pour over a chilled lake of heavy pouring cream for a traditional British experience. Pair with a glass of Tawny Port or a dessert Sherry to complement the dried fruit notes. A side of tart Granny Smith apple slices can help cut through the intense sweetness. Top with toasted pecans or walnuts for an added textural crunch.