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The Ultimate Sticky Toffee Pudding Recipe with Homemade Toffee Sauce

Close-up of a rich, dark sticky toffee pudding recipe portion drenched in thick, glossy toffee sauce.
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You will make a classic British dessert featuring a moist date sponge cake soaked in a rich, homemade toffee sauce. This recipe delivers decadent comfort food perfect for any gathering.

Ingredients

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  • 1 cup boiling water
  • 1 cup pitted dates, chopped
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • For the Toffee Sauce:
  • 1 cup heavy cream
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit 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, mixing well after each addition.
  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 milk. Add the remaining dry ingredients and mix until the batter is smooth.
  6. Gently fold the date and water 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 pudding bakes, prepare the toffee sauce. In a medium saucepan, combine the heavy cream, brown sugar, and butter.
  9. Heat the sauce mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
  10. Once the pudding is out of the oven, poke holes all over the top surface using a fork or skewer.
  11. Slowly pour about two-thirds of the warm toffee sauce evenly over the hot pudding. Let the pudding absorb the sauce for at least 15 minutes before serving.
  12. Serve warm slices of the sticky toffee pudding with the remaining warm toffee sauce poured over the top, perhaps with a scoop of vanilla ice cream or whipped cream.

Notes

  • Soaking the dates in hot water with baking soda helps them soften completely and react with the leavening agents, giving you that signature moist texture.
  • For the richest flavor, use high-quality butter in both the cake and the sauce.
  • You can make the toffee sauce up to three days ahead. Reheat it gently on the stovetop before pouring over the warm pudding.

Nutrition

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