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Decadent British Sticky Toffee Pudding

A classic British dessert featuring a moist sponge cake made with finely chopped dates, covered in a rich, homemade toffee sauce. Ideally served warm with cream or ice cream.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 squares
Course: Dessert, Pudding
Cuisine: British, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 10 oz dried pitted dates roughly chopped
  • 1.25 cups boiling water
  • 1 tsp baking soda
  • 0.5 cup unsalted butter softened
  • 0.75 cup dark brown sugar packed
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 1.33 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
Toffee Sauce
  • 0.5 cup unsalted butter
  • 1.25 cups heavy cream
  • 1 cup dark brown sugar
  • 1 tbsp molasses optional
  • 0.5 tsp salt

Equipment

  • 9-inch square baking pan
  • Saucepan
  • Food processor (optional)
  • Stand mixer or hand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish.
  2. Combine chopped dates and baking soda in a heatproof bowl. Pour boiling water over them and let sit for 15-20 minutes.
  3. Cream softened butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
  4. Whisk flour, baking powder, and salt together in a separate bowl.
  5. Fold half the flour mixture into the butter mixture, then add the entire date mixture (liquid included), and finally the remaining flour.
  6. Pour batter into the pan and bake for 30-40 minutes until a skewer comes out clean.
  7. For the sauce, combine butter, cream, sugar, and molasses in a saucepan. Simmer for 3-5 minutes until thickened.
  8. Poke holes in the warm cake, pour 1/3 of the sauce over it, and serve the rest on the side.

Notes

Serve with clotted cream or vanilla ice cream for the best experience.