Description
A rich and moist classic sticky toffee pudding made with tender dates and drenched in a luscious homemade toffee sauce for the ultimate comforting dessert.
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- For the Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish or individual ramekins.
- Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let sit for 10 minutes to soften.
- Cream butter and brown sugar together until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture, alternating with milk.
- Stir in the softened date mixture until well combined.
- Pour batter into prepared dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- While baking, prepare the toffee sauce by melting butter in a saucepan over medium heat. Stir in brown sugar and cook until dissolved.
- Add heavy cream, bring to a gentle simmer, and cook for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.
- Poke small holes in the warm pudding and pour some toffee sauce over the top, allowing it to soak in.
- Serve warm with additional toffee sauce drizzled over each portion.
Notes
- For extra indulgence, serve with vanilla ice cream or whipped cream.
- Do not overbake to keep the pudding moist.
- The sauce can be made ahead and reheated gently before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British