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Ultimate Moist Sticky Toffee Pudding with Velvety Toffee Sauce

Close-up of a rich, dark square of sticky toffee pudding recipe drenched in thick, glossy toffee sauce.
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Bake a truly decadent classic sticky toffee pudding that guarantees a moist, date-infused sponge and a luscious, velvety toffee sauce. This straightforward recipe delivers the rich flavor you want for your next gathering.

Ingredients

Scale
  • 1 cup (170g) dried dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed dark brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream (for sauce)
  • 1 cup (200g) granulated sugar (for sauce)
  • 1/2 cup (113g) unsalted butter (for sauce)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the date and water mixture into the batter and stir gently until smooth. The batter will be thin.
  6. Pour the batter into your prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, prepare the toffee sauce. In a medium saucepan, combine the heavy cream, granulated sugar, and butter.
  8. Heat the sauce mixture over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
  9. Once the pudding is out of the oven, poke holes all over the top using a fork or skewer.
  10. Slowly pour about two-thirds of the warm toffee sauce evenly over the hot pudding. Let it soak in completely.
  11. Cut the pudding into squares and serve warm with the remaining toffee sauce poured over individual servings.

Notes

  • For an extra moist cake, you can steam the pudding instead of baking. Cover the dish tightly with foil and steam in a water bath for about 1.5 hours.
  • Make the toffee sauce ahead of time and reheat gently before serving. This makes it an easy make ahead pudding.
  • Serve with vanilla ice cream or fresh whipped cream for a classic British dessert experience.

Nutrition

Find it online: https://bringdish.com/sticky-toffee-pudding-recipe-moist-sauce/