Print

The Ultimate Moist Sticky Toffee Pudding with Rich Homemade Toffee Sauce

Close-up of a rich, dark sticky toffee pudding recipe slice drenched in warm toffee sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this classic British dessert for a deeply satisfying treat. This recipe delivers a perfectly moist date sponge cake and a velvety, rich toffee sauce that makes every bite indulgent.

Ingredients

Scale
  • 1 cup (170g) pitted Medjool dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) buttermilk or sour cream
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or six individual ramekins.
  2. Place the chopped dates in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes until the dates soften and the mixture is frothy.
  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 wet ingredients, mixing on low speed until just combined. Mix in the buttermilk and vanilla extract. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
  6. Gently fold the softened date mixture into the batter.
  7. Pour the batter evenly into your prepared pan or divide among the ramekins.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly while you prepare the sauce.
  9. To make the toffee sauce, combine the granulated sugar and butter in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 to 7 minutes. Watch carefully to prevent burning.
  10. Remove the pan from the heat. Carefully whisk in the heavy cream (the mixture will bubble vigorously). Return to low heat and whisk until smooth. Stir in the vanilla extract and a pinch of salt.
  11. Pour about half of the warm toffee sauce over the warm pudding immediately. Serve the pudding warm with extra sauce on the side.

Notes

  • For an extra moist cake, poke holes all over the top of the warm pudding before pouring the sauce over it.
  • You can prepare the toffee sauce up to three days ahead. Reheat gently on the stove or in the microwave before serving.
  • This classic British dessert is excellent served with vanilla ice cream or fresh whipped cream.

Nutrition

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