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Sticky Toffee Pudding

This classic British dessert features a moist, dense sponge infused with chopped dates, baked until golden and topped with a rich, buttery toffee sauce. The dish offers a sticky, chewy texture with a glossy caramel finish, often served warm with extra sauce or ice cream. Its imperfect, comforting appeal makes it a cozy, nostalgic treat that feels like a warm hug from the oven.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dried dates roughly chopped
  • 1 cup boiling water
  • 100 g unsalted butter melted
  • 200 g dark brown sugar
  • 2 large eggs beaten
  • 200 ml heavy cream
  • 2 cups self-raising flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Equipment

  • Deep baking dish
  • Mixing bowl
  • Saucepan
  • Spatula
  • Toothpick or skewer

Method
 

  1. Place the chopped dates into a bowl and pour boiling water over them. Let sit for 10 minutes until softened, then drain and set aside.
  2. In a saucepan, melt the butter over medium heat, then stir in the dark brown sugar and vanilla extract. Cook until the mixture is fragrant and slightly bubbling, about 2 minutes.
  3. Add the drained dates to the saucepan and mash them gently with the back of a spoon, allowing their sweetness to meld with the caramel. Cook for another 2-3 minutes until thick and sticky, then remove from heat and let cool slightly.
  4. In a large bowl, whisk the eggs and heavy cream together until combined. Pour in the slightly cooled date mixture and stir until smooth.
  5. Sift the self-raising flour and baking soda into the wet ingredients, then gently fold everything together with a spatula. Be careful not to overmix — a few lumps are okay.
  6. Pour the batter into a greased deep baking dish, smoothing the top with your spatula. Place in a preheated oven at 180°C (350°F) and bake for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out moist but not wet.
  7. While the pudding bakes, prepare the toffee sauce by melting butter in a saucepan, then stirring in the dark brown sugar and heavy cream. Bring to a gentle boil, then reduce the heat and simmer for 3-4 minutes until glossy and thickened.
  8. Check the baked pudding for doneness: it should be golden on top and a skewer inserted into the center should come out with moist crumbs. Once done, remove from oven and let sit for 10 minutes.
  9. Using a skewer or toothpick, poke several holes into the warm pudding and pour the hot toffee sauce evenly over the top. Allow the sauce to soak in for a few minutes, then serve slices warm with extra sauce or ice cream if desired.
  10. Enjoy the sticky, gooey texture and rich caramel flavor — the perfect comfort dessert to share with loved ones.

Notes

For an extra indulgence, serve with whipped cream or vanilla ice cream. Leftovers can be stored covered in the fridge and reheated gently in the microwave, adding a splash of cream to loosen the sauce if needed.