Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 7 oz pitted medjool dates; ¾ cup boiling water; 1 teaspoon baking soda; 5 tablespoons unsalted butter (softened); 2 tablespoons unsulphured molasses; ⅓ cup brown sugar (packed); 2 large eggs (at room temperature); 1 teaspoon pure vanilla extract; 1 ¼ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter (for toffee sauce); ¾ cup heavy cream; ¾ cup brown sugar (for toffee sauce); 2 teaspoons unsulphured molasses (for toffee sauce); Pinch salt (for toffee sauce); ½ teaspoon pure vanilla extract (for toffee sauce); Optional toppings: Heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt

Description

Sticky Toffee Pudding is a classic British dessert that captivates with its soft sponge cake infused with rich, sweet flavors from medjool dates and a decadent toffee sauce. Perfectly comforting, this indulgent treat is ideal for any occasion—be it a family gathering or a cozy dinner at home. The warm, gooey toffee drizzled over the moist cake creates an unforgettable experience for dessert lovers. Serve it topped with whipped cream or vanilla ice cream for an extra touch of luxury, and enjoy the delightful combination of textures and tastes.

Ingredients

Scale

7 oz pitted medjool dates
¾ cup boiling water
1 teaspoon baking soda
5 tablespoons unsalted butter (softened)
2 tablespoons unsulphured molasses
⅓ cup brown sugar (packed)
2 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (for toffee sauce)
¾ cup heavy cream
¾ cup brown sugar (for toffee sauce)
2 teaspoons unsulphured molasses (for toffee sauce)
Pinch salt (for toffee sauce)
½ teaspoon pure vanilla extract (for toffee sauce)
Optional toppings: Heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt

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Instructions

Preheat oven to 350°F (175°C). Chop dates and soak them in boiling water mixed with baking soda for about 15 minutes.
In a bowl, cream together softened butter, brown sugar, and molasses. Beat in eggs one at a time, then add the date mixture and vanilla.
In another bowl, whisk flour, baking powder, and salt; gradually combine with wet ingredients until just mixed.
Pour batter into a greased 9-inch round pan and bake for about 25 minutes or until a toothpick comes out clean.
For the toffee sauce, melt butter, cream, brown sugar, molasses, salt, and vanilla in a saucepan over medium heat until smooth.
Let the pudding cool slightly before slicing; serve warm drizzled with toffee sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice (125g)
Calories: 320
Sugar: 36g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 3g
Cholesterol: 80mg