Sticky Toffee Pudding (Classic British Dessert Recipe)

Warm sponge cake with dates, covered in rich toffee sauce.

Ingredients (Serves 6–8)

For the Sponge:

• 200 g pitted dates, finely chopped

• 250 ml boiling water

• 1 tsp baking soda

• 75 g unsalted butter, softened

• 150 g brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 200 g all-purpose flour

• 1 tsp baking powder

For the Toffee Sauce:

• 150 g brown sugar

• 100 g unsalted butter

• 200 ml heavy cream

• 1 tsp vanilla extract

Preparation

1. Prepare the dates:

   • Place chopped dates in a bowl and pour over boiling water.

   • Stir in baking soda and set aside to soften for 10 minutes.

2. Make the sponge batter:

   • Preheat oven to 180°C (350°F).

   • Cream butter and brown sugar until light and fluffy.

   • Beat in eggs one at a time, then add vanilla extract.

   • Fold in flour and baking powder, then stir in the softened date mixture.

3. Bake the pudding:

   • Pour batter into a greased baking dish.

   • Bake for 30–35 minutes until a skewer inserted comes out clean.

4. Prepare the toffee sauce:

   • In a saucepan, melt butter with brown sugar over medium heat.

   • Stir in cream and simmer for 5–7 minutes until thickened.

   • Remove from heat and add vanilla extract.

5. Assemble and serve:

   • Pour warm toffee sauce over the baked sponge.

   • Serve hot with custard, cream, or vanilla ice cream.

Serving Suggestions

• Best served warm for maximum indulgence.

• Traditional accompaniments include custard or clotted cream.

Cooking Tips

• Finely chop dates for a smooth, moist texture.

• Do not overbake to keep the sponge soft.

• Sauce can be made ahead and reheated gently.