Serve it with vanilla ice cream.
Sticky Toffee Pudding
Dessert
Custards puddings creams
Vanilla: Extract
Easy
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A very moist, dark sponge made with chopped dates, served hot in a pool of buttery toffee sauce. It is the classic British pub dessert. Makes 1 9-inch square pudding in about 1 hr 10 min.
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Yield
1 9-inch square pudding
Ingredients
Adjust yield
9-inch square pudding
Scales from a half to a double batch; give a bigger batch a little more time.
- 1 ⅔ cups (200 g)pitted dates, chopped
- 1 cup (250 ml)boiling water
- 1 tsp (5 g)baking soda
- ¼ cup (60 g)unsalted butter, softened, for the cake
- ⅔ cup (150 g)dark brown sugar, for the cake
- 2 (100 g)eggs
- 1 ⅓ cups (175 g)all-purpose flour
- 2 tsp (8 g)baking powder
- 1 tsp (5 ml)vanilla extract, for the cake
- 1 pinch (1 g)salt, for the cake
- ½ cup (100 g)unsalted butter, for the toffee sauce
- 1 cup (200 g)dark brown sugar, for the toffee sauce
- 1 cup (250 ml)heavy cream
- 1 tsp (5 ml)vanilla extract, for the toffee sauce
- 1 pinchsalt, for the toffee sauce
Baking tools for this recipe
Instructions
- Heat the oven to 350 F (180 C). Butter and line an 8-inch (20 cm) square baking pan.
- Pour the boiling water over the dates in a bowl, stir in the baking soda (it will foam) and let stand 15 minutes.
- Beat the butter and brown sugar 2 to 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
- Whisk the flour, baking powder and salt. Fold into the butter mixture alternately with the date mixture, including the soaking liquid, to make a loose batter.
- Pour into the pan and bake 30 to 35 minutes, until risen, dark and a skewer comes out clean.
- While it bakes, melt the sauce butter and sugar together in a saucepan over medium heat. Add the cream and salt, bring to a gentle boil and simmer 3 to 4 minutes, stirring, until glossy and slightly thickened. Stir in the vanilla.
- Poke the warm cake all over with a skewer, spread a third of the sauce over the top and let it soak in for 5 minutes. Cut into squares and serve with extra warm sauce.
Tips
- The batter is runny; that is correct and gives the sponge its moist texture.
- Chop the dates small so they melt into the sponge.
- Reheat the sauce gently; it thickens as it cools.
- Bake until a skewer comes out clean because the batter contains raw egg; refrigerate leftovers within 2 hours.
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Recipe FAQ
How long does it take to make sticky toffee pudding?
Plan on 25 minutes of prep and 45 minutes of cooking. The recipe makes 1 9-inch square pudding.
How should I store sticky toffee pudding?
Refrigerate cake and sauce separately up to 4 days. Reheat portions in the microwave 30 to 45 seconds and warm the sauce on the stove. Freeze the unsauced cake up to 2 months.
Can I make sticky toffee pudding ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract, for the cake (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
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