📝 About This Recipe
A quintessential British masterpiece, this Sticky Toffee Pudding features a moist, date-infused sponge drenched in a rich, buttery toffee sauce. Originating from the Lake District, this dessert strikes a perfect balance between the deep caramel notes of Muscovado sugar and the natural sweetness of softened Medjool dates. It is the ultimate comfort food, offering a warm, velvety texture that has made it a beloved staple in gastropubs across the United Kingdom.
🥗 Ingredients
The Date Base
- 225 grams Medjool dates (pitted and roughly chopped)
- 1 cup Boiling water (to soak the dates)
- 1 teaspoon Baking soda (added to the soaking dates)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
The Sponge Batter
- 75 grams Unsalted butter (softened at room temperature)
- 175 grams Dark Muscovado sugar (packed tightly for deep molasses flavor)
- 2 Large eggs (at room temperature)
- 175 grams Self-raising flour (sifted to ensure lightness)
- 1 tablespoon Black treacle or Molasses (adds a signature bittersweet depth)
- 1/2 teaspoon Sea salt (to balance the sweetness)
The Toffee Sauce
- 200 ml Heavy cream (double cream is best for richness)
- 75 grams Unsalted butter (cubed)
- 75 grams Dark Muscovado sugar (provides the dark amber color)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F) and generously grease an 8x8 inch square baking dish or individual ramekins with butter.
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2
Place the chopped dates in a heatproof bowl and pour the boiling water over them. Stir in the baking soda and vanilla extract, then let it sit for 15 minutes to soften the date skins.
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3
Once the dates are soft, use a fork to mash them slightly into a thick, chunky paste. Do not drain the water; this liquid is essential for the moisture of the sponge.
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4
In a large mixing bowl, cream together the softened butter and dark Muscovado sugar using an electric mixer until the mixture is pale and fluffy, about 3-4 minutes.
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5
Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of your measured flour.
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6
Gently fold in the black treacle (or molasses) and the sea salt until well combined.
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7
Using a large metal spoon, fold in the sifted self-raising flour until just combined. Be careful not to overmix, as this will make the pudding tough.
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8
Stir in the date mixture (including all the soaking liquid). The batter will be quite thin and liquidy—this is perfectly normal and ensures a light sponge.
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9
Pour the batter into the prepared baking dish and bake for 30-35 minutes (or 20-25 for ramekins) until the top is springy to the touch and a skewer comes out clean.
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10
While the pudding bakes, prepare the sauce by combining the cream, butter, and sugar in a small saucepan over medium heat.
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11
Bring the sauce to a gentle simmer, stirring constantly until the sugar has dissolved and the sauce has thickened slightly and turned a deep caramel color.
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12
Once the pudding is out of the oven, use a skewer to poke holes all over the surface. Pour about half of the warm toffee sauce over the hot pudding, letting it soak into the holes.
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13
Switch your oven to the broiler (grill) setting. Place the pudding under the broiler for 2-3 minutes until the sauce on top is bubbling and slightly caramelized.
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14
Serve immediately while piping hot, drizzling the remaining sauce generously over each individual portion.
💡 Chef's Tips
Always use Medjool dates rather than standard dried dates for a superior, jam-like texture. Don't skip the baking soda in the dates; it breaks down the tough skins and creates the characteristic dark color. If you don't have self-raising flour, use 175g all-purpose flour mixed with 2 teaspoons of baking powder. For an extra-rich sauce, add a tiny pinch of flaky sea salt at the very end to make a 'salted toffee' version. Make the pudding a day ahead and reheat it in the sauce to allow the flavors to deepen even further.
🍽️ Serving Suggestions
A generous scoop of high-quality vanilla bean ice cream to provide a cold contrast. A pour of cold pouring cream or thick Cornish clotted cream. A hot cup of Earl Grey tea or a strong Espresso to cut through the richness. A small glass of Tawny Port or a dessert wine like Pedro Ximénez sherry. Garnish with a few toasted pecan halves for an added crunch.