Print

The Ultimate Easy Sticky Toffee Pudding with Homemade Rich Toffee Sauce

Close-up of a single serving of sticky toffee pudding recipe, drenched in rich toffee sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a truly decadent and moist Sticky Toffee Pudding featuring a rich date sponge cake soaked in a luscious homemade toffee sauce. This recipe simplifies the classic British dessert so you can bake a comforting showstopper with confidence.

Ingredients

Scale
  • 1 cup (170g) pitted Medjool dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Toffee Sauce:
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan.
  2. Place the chopped dates in a heatproof bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes until the dates soften.
  3. While the dates soak, prepare the cake batter. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Do not overmix.
  7. Pour the hot date and water mixture into the batter and mix gently until smooth. The batter will be thin.
  8. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake bakes, make the rich toffee sauce. In a medium saucepan, melt the butter over medium heat.
  10. Stir in the brown sugar until it dissolves and the mixture bubbles. Cook for 2 minutes, stirring constantly.
  11. Remove the pan from the heat. Carefully whisk in the heavy cream and vanilla extract until the sauce is smooth. Add a pinch of salt.
  12. Once the cake is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake using a skewer or fork.
  13. Pour about two-thirds of the warm toffee sauce evenly over the cake, allowing it to soak in.
  14. Let the cake cool slightly before slicing. Serve warm portions with extra homemade toffee sauce poured over the top. You can serve this warm comfort food dessert with vanilla ice cream or whipped cream.

Notes

  • For the moistest sponge, ensure you use soft, fresh dates. If your dates are dry, soak them for 15 minutes instead of 10.
  • You can make the toffee sauce ahead of time. Reheat it gently on the stovetop or in the microwave before serving.
  • This recipe makes a fantastic make-ahead dessert for guests; simply reheat the pudding briefly before pouring the warm sauce over it.

Nutrition

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