Save A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
I first made this sticky toffee pudding on a chilly weekend at the cabin and it instantly became a family favorite—comfort in every bite.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates, chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter.
- Step 5:
- Sift together flour baking powder and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes make the sauce Combine brown sugar cream butter treacle (if using) and salt in a saucepan Bring to a gentle simmer over medium heat stirring until smooth and slightly thickened (about 5 to 7 minutes).
- Step 8:
- Once the pudding is done poke holes all over the surface with a skewer Pour about half of the hot toffee sauce over the pudding Let it soak for 10 minutes.
- Step 9:
- Serve warm cut into squares with extra toffee sauce drizzled over each portion Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Save This recipe brings back warm memories of family nights at the cabin where everyone eagerly awaited their slice of sticky toffee pudding.
Required Tools
Mixing bowls Electric mixer or sturdy whisk 23 cm (9-inch) baking dish Saucepan Wooden spoon or silicon spatula Skewer or toothpick
Allergen Information
Contains Gluten (wheat flour) Eggs Dairy (butter cream) May contain traces of nuts if substituting or as processed Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g per serving
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This sticky toffee pudding is perfect for creating cozy moments and impressing guests with rich flavors all year round.
Questions & Answers
- → What gives the dessert its rich caramel flavor?
The deep caramel notes come from the combination of dark brown sugar and optional black treacle or molasses simmered gently in the toffee sauce.
- → Can I add nuts for extra texture?
Yes, substituting pecans or walnuts into the pudding adds a pleasant nutty crunch to complement the smooth toffee.
- → How do I ensure the pudding stays moist while baking?
Soaking the chopped dates in boiling water and baking soda softens them, while folding the date mixture gently into the batter helps retain moisture.
- → What is the purpose of poking holes in the pudding before adding sauce?
Poking holes allows the warm toffee sauce to soak deeply into the pudding, enhancing flavor and moistness throughout.
- → What pairs well as a beverage with this dessert?
Strong black tea or a glass of tawny port beautifully complement the rich flavors and sweetness of this sticky toffee dessert.