Weekend BakerCakes

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Yield: 9 servings
Cuisine: French
Ingredients: 250 g Medjool dates (pitted); 250 ml Boiling water; 1 tsp Baking soda; 175 g Plain flour; 75 g Unsalted butter (for cake); 100 g Dark brown sugar (for cake); 2 whole Large eggs; 1 tsp Vanilla extract; 300 ml Heavy cream (for sauce); 200 g Dark brown sugar (for sauce); 100 g Unsalted butter (for sauce); 0.5 tsp Sea salt

A moist, date-rich sponge cake drenched in a warm, buttery toffee sauce.

65m

Total time

Servings

620

Calories

4.9(1,890 reviews)

About this recipe

A beloved British classic, Sticky Toffee Pudding is the ultimate comfort dessert. Chopped dates are soaked in boiling water and baking soda to break down their structure, resulting in an incredibly moist sponge cake that practically melts in the mouth. The cake is baked, poked with holes, and drowned in a rich, velvety toffee sauce.

#sticky toffee#british#dates#caramel#comfort-dessert

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Approximate cost

$9.20($1.02/serving)

Ingredients

For 9 servings

🌴
250 g Medjool dates (pitted)
Chopped roughly
💧
250 ml Boiling water
🧂
1 tsp Baking soda
🌾
175 g Plain flour
🧈
75 g Unsalted butter (for cake)
Softened
🍬
100 g Dark brown sugar (for cake)
🥚
2 whole Large eggs
Room temperature
🌿
1 tsp Vanilla extract
🥛
300 ml Heavy cream (for sauce)
🍬
200 g Dark brown sugar (for sauce)
🧈
100 g Unsalted butter (for sauce)
🧂
0.5 tsp Sea salt

Tip: Tap any ingredient name to view substitutes, nutrition, and storage tips.

Instructions

7 steps · 55 minutes active

1
Soak the dates
Preheat oven to 180°C (350°F). Place chopped dates in a bowl, sprinkle with baking soda, and pour boiling water over them. Let sit for 15 minutes.
180°C / 350°F
Tip: The baking soda breaks down the dates' tough skins.
2
Mix dry and wet ingredients
Whisk together flour and salt. In a separate bowl, cream butter and brown sugar. Beat in eggs and vanilla.
Creaming
3
Combine batter
Add dry ingredients to wet. Pour the date mixture (including liquid) into the batter and fold gently.
Folding
Tip: Do not drain the dates!
4
Bake the sponge
Pour batter into a greased 8x8 inch baking dish. Bake for 30-35 minutes until set.
180°C / 350°F35 minutes
5
Make the toffee sauce
Combine butter, brown sugar, and heavy cream in a saucepan. Simmer for 3-4 minutes until slightly thickened. Stir in salt.
Simmering
6
Soak the cake
Poke deep holes all over the warm cake. Pour half the warm toffee sauce over it. Let sit for 10 minutes.
Soaking
Tip: Reserve remaining sauce for serving.
7
Serve warm
Cut into squares. Serve warm with remaining toffee sauce and vanilla ice cream.
Tip: The hot/cold contrast is iconic.