Save to Pinterest A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
This sticky toffee pudding has become a staple at our weekend cabin where it warms everyone up and brings smiles every time.
Ingredients
- 225 g (1 1/2 cups) pitted Medjool dates: chopped
- 250 ml (1 cup) boiling water:
- 1 tsp baking soda:
- 85 g (6 tbsp) unsalted butter: softened
- 175 g (3/4 cup + 2 tbsp) dark brown sugar:
- 2 large eggs:
- 1 tsp pure vanilla extract:
- 200 g (1 1/3 cups) all-purpose flour:
- 1 1/2 tsp baking powder:
- 1/2 tsp fine sea salt:
- 200 g (1 cup) dark brown sugar: for the sticky toffee sauce
- 200 ml (3/4 cup + 1 tbsp) heavy cream:
- 100 g (7 tbsp) unsalted butter:
- 1 tbsp black treacle or molasses (optional): for depth
- Pinch of sea salt:
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Step 5:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes, make the sauce: Combine brown sugar, cream, butter, treacle (if using), and salt in a saucepan. Bring to a gentle simmer over medium heat, stirring until smooth and slightly thickened (about 5 to 7 minutes).
- Step 8:
- Once the pudding is done, poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Step 9:
- Serve warm, cut into squares, with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Save to Pinterest This recipe is always a hit with my family especially when enjoyed with a cup of strong black tea or a glass of tawny port by the fire.
Required Tools
Mixing bowls electric mixer or sturdy whisk 23 cm (9-inch) baking dish saucepan wooden spoon or silicon spatula skewer or toothpick
Allergen Information
Contains Gluten (wheat flour) Eggs Dairy (butter cream) May contain traces of nuts if substituting or as processed Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g per serving
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This sticky toffee pudding is a comforting classic that brings warmth and joy to any gathering.
Questions & Answers
- → How do I soften the dates for this dish?
Chop the Medjool dates and soak them in boiling water mixed with baking soda for about 10 minutes to soften, enhancing their texture and sweetness.
- → Can I add nuts for extra texture?
Yes, chopped pecans or walnuts can be gently folded into the batter to add a delightful crunch and complement the caramel flavors.
- → What gives the sauce its rich flavor?
The sauce blends dark brown sugar, cream, butter, and optionally black treacle or molasses, simmered until smooth and thick, creating a luscious caramel taste.
- → Any tips for baking this pudding evenly?
Use a buttered 9-inch baking dish and bake at 180°C (350°F) for 35–40 minutes until a skewer comes out clean, ensuring even cooking throughout.
- → How to serve this dessert for best experience?
Serve warm with extra toffee sauce drizzled over, optionally adding vanilla ice cream or whipped cream for a creamy contrast.
- → Can I add a smoky flavor to the sauce?
Including a pinch of smoked sea salt in the sauce introduces a subtle smoky note that enhances the deep caramel richness.