Description
Sticky Toffee Pudding with Ice Cream is a classic British dessert featuring a moist date sponge cake drenched in rich toffee sauce and served warm with a scoop of creamy vanilla ice cream.
Ingredients
- 1 cup pitted dates, finely 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
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup brown sugar (for toffee sauce)
- 1/4 cup unsalted butter (for toffee sauce)
- 1 teaspoon vanilla extract (for sauce)
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.
- Combine chopped dates and boiling water in a bowl. Stir in baking soda and let sit for 10 minutes.
- Cream butter and brown sugar together until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Mix in the softened date mixture.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold into the batter.
- Pour batter into prepared dish and bake for 30–35 minutes, until a toothpick comes out clean.
- While baking, prepare the toffee sauce by simmering butter, brown sugar, and cream over medium heat until thickened, about 5 minutes. Stir in vanilla.
- Poke holes in the warm pudding and pour half the toffee sauce over the top.
- Serve warm with remaining sauce and a scoop of vanilla ice cream.
Notes
- Dates provide natural sweetness and moisture—do not skip them.
- The pudding can be reheated gently before serving.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British