Sticky toffee pudding is one of those timeless desserts that brings a sense of comfort the moment it arrives at the table. Warm, rich, and deeply indulgent, it relies not on extravagance but on beautifully balanced flavors and a soft, tender sponge. This version celebrates the classic combination of deep caramel notes and a luscious toffee sauce that gently soaks into every bite, creating a dessert that is both elegant and irresistibly satisfying.
Prepare
Cook
Serving
Ingredients
For the Sticky Toffee Pudding
-
200 g dates, finely chopped
-
250 ml boiling water
-
1 teaspoon baking soda
-
85 g unsalted butter, softened
-
170 g brown sugar
-
2 large eggs
-
170 g all-purpose flour
-
1 teaspoon baking powder
For the Toffee Sauce
-
100 g unsalted butter
-
150 g brown sugar
-
200 ml heavy cream
Extra
- Scoop of icecream on the side if you desire
Method
Preheat the oven and lightly butter a baking dish, setting it aside.
Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and allow the mixture to sit for a few minutes, letting the dates soften and release their natural sweetness.
In a separate bowl, cream the butter and brown sugar together until pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
Gently fold in the flour and baking powder, followed by the softened date mixture, stirring until a smooth batter forms.
Pour the batter into the prepared baking dish and spread evenly. Bake until the sponge is set, lightly golden, and springs back gently when touched.
Meanwhile, prepare the toffee sauce by melting the butter, brown sugar, and cream together in a saucepan over gentle heat, stirring until smooth and glossy.
Once the pudding is baked, generously pour the warm toffee sauce over the sponge, allowing it to soak in. Serve warm for the most comforting and indulgent finish.
Add a scoop of ice cream or heavy cream if you desire
Helpful Tips
If baking the pudding in a larger dish rather than individual ramekins, allow 30–35 minutes of baking time, or until a skewer inserted into the center comes out clean.
Print & Share
Sticky Date Pudding with Warm Toffee Sauce
Ingredients
Method
-
Preheat the oven and lightly butter a baking dish, setting it aside.
-
Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and allow the mixture to sit for a few minutes, letting the dates soften and release their natural sweetness.
-
In a separate bowl, cream the butter and brown sugar together until pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
-
Gently fold in the flour and baking powder, followed by the softened date mixture, stirring until a smooth batter forms.
-
Pour the batter into the prepared baking dish and spread evenly. Bake until the sponge is set, lightly golden, and springs back gently when touched.
-
Meanwhile, prepare the toffee sauce by melting the butter, brown sugar, and cream together in a saucepan over gentle heat, stirring until smooth and glossy.
-
Once the pudding is baked, generously pour the warm toffee sauce over the sponge, allowing it to soak in. Serve warm for the most comforting and indulgent finish.
Notes
Discover more from Hartwell Kitchen with Flora Ashbury
Subscribe to get the latest posts sent to your email.
