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Classic Sticky Toffee Pudding

A close-up of a rich, dark slice of sticky toffee pudding being drenched in warm toffee sauce.
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A recipe for a rich, moist sponge cake made with dates, topped with a decadent, velvety toffee sauce.

Ingredients

Scale
  • 1 cup pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • For the Sauce: 1 cup heavy cream
  • 1 cup dark 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 bowl. Pour the baking soda over the dates, then pour the boiling water over them. 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 butter mixture, mixing until just combined. Stir in the milk and vanilla extract. Add the remaining dry ingredients and mix until just combined. Do not overmix.
  6. Gently stir the hot date and water mixture into the batter. The batter will be thin.
  7. 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.
  8. While the cake bakes, prepare the sauce. Combine the heavy cream, brown sugar, and butter in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture simmers. Reduce heat to low and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
  9. Once the cake is out of the oven, poke holes all over the top using a fork or skewer.
  10. Pour about two-thirds of the hot toffee sauce evenly over the warm cake. Let the cake absorb the sauce for at least 15 minutes before serving. Serve warm with extra sauce on the side.

Notes

  • You can make the toffee sauce up to three days ahead and reheat it gently before serving.
  • For a make-ahead option, bake the cake, cool it completely, wrap it tightly, and freeze it. Thaw before reheating and adding the sauce.
  • Substitute the milk with buttermilk for an even moister crumb.

Nutrition

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