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Classic Sticky Toffee Pudding Recipe: Moist Sponge and Rich Toffee Sauce

A rich, dark slice of sticky toffee pudding recipe covered in glossy toffee sauce.
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Make the ultimate classic sticky toffee pudding. This recipe delivers a perfectly moist date sponge cake drenched in a rich, homemade toffee sauce, perfect for any gathering or cozy night.

Ingredients

Scale
  • 1 cup (170g) pitted dates, 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 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt

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. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes until the dates soften.
  3. While the dates soak, prepare the cake batter. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour the date and water mixture into the batter and mix until smooth. The batter will be thin.
  8. Pour the batter into your prepared baking pan.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. While the pudding bakes, make the toffee sauce. In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 to 7 minutes. Watch carefully to prevent burning.
  11. Remove the pan from the heat. Carefully whisk in the heavy cream (the mixture will bubble vigorously). Stir in the salt.
  12. Once the pudding is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm pudding using a skewer or fork.
  13. Pour about two-thirds of the warm toffee sauce evenly over the hot pudding, allowing it to soak in.
  14. Serve the pudding warm, drizzled with extra toffee sauce. You can serve this as an easy comfort food dessert with vanilla ice cream or whipped cream.

Notes

  • You can make the toffee sauce ahead of time and gently reheat it before serving.
  • For an extra moist sponge, ensure your dates are very soft before adding them to the batter.
  • This pudding freezes well; store cooled portions in an airtight container for up to one month.

Nutrition

Find it online: https://delicerecipe.com/sticky-toffee-pudding-recipe/