This Sticky Toffee Pudding is a traditional British dessert that’s rich, indulgent, and perfect for any occasion. The pudding has a moist sponge-like texture, thanks to the dates, and is served drenched in a warm, luscious toffee sauce. It’s a comforting and decadent treat, especially when paired with whipped cream or vanilla ice cream. Perfect for the holidays or as a special dessert any time of year!
Full Recipe:
Ingredients
For the Toffee Sauce:
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2 cups (480 ml) heavy cream
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½ cup (99 g) dark brown sugar
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2 ½ tablespoons golden syrup or molasses
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Pinch of salt
For the Pudding:
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6 ounces (170 g) pitted dates, chopped
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1 cup (240 ml) water
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1 teaspoon baking soda
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1 ¼ cups (150 g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon fine sea salt
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4 tablespoons (57 g) unsalted butter
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¾ cup (149 g) granulated sugar
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2 eggs, at room temperature
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1 teaspoon vanilla extract
Directions
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Preheat the Oven: Preheat the oven to 350°F (180°C). Grease an 8 ½-inch porcelain soufflé dish (or a similar-sized baking dish).
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Make the Toffee Sauce: In a medium saucepan, combine the heavy cream, dark brown sugar, golden syrup (or molasses), and salt. Bring to a boil, stirring often. Once the sugar has melted, reduce the heat and simmer for about 5 minutes until thickened. Pour half of the sauce into the prepared soufflé dish and place the dish in the freezer. Set the remaining sauce aside for later.
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Prepare the Date Mixture: In a medium saucepan, bring the chopped dates and water to a boil. Remove from heat, stir in the baking soda, and set aside to cool slightly.
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Make the Pudding Batter: In a separate bowl, whisk together the flour, baking powder, and salt. In the bowl of a standing mixer, beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, beating until smooth. Gradually add the flour mixture, followed by the date mixture, and mix until just combined (avoid overmixing).
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Bake the Pudding: Pour the batter over the toffee sauce in the soufflé dish. Bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
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Cool and Serve: Let the pudding cool slightly before serving. Spoon portions of the cake into bowls and pour the remaining toffee sauce over the top. Serve with whipped cream or vanilla ice cream.
Nutrients (per serving)
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Calories: 731 kcal
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Carbohydrates: 92g
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Protein: 6g
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Fat: 38g
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Saturated Fat: 23g
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Cholesterol: 183mg
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Sodium: 437mg
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Potassium: 360mg
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Fiber: 2g
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Sugar: 67g
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Vitamin A: 1480 IU
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Vitamin C: 0.5mg
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Calcium: 108mg
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Iron: 1.9mg