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The Ultimate Moist Sticky Toffee Pudding Recipe with Secretly Velvety Toffee Sauce

A close-up of a single serving of sticky toffee pudding recipe, drenched in rich toffee sauce.
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Make a moist, date-infused sponge cake topped with a rich, velvety toffee sauce. This recipe delivers a classic British comfort dessert.

Ingredients

Scale
  • 1 cup (170g) dried dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) dark brown sugar, packed
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Sauce: 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 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. Stir in the vanilla extract.
  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. Gently stir the date and water mixture into the batter. The batter will be thin.
  6. Pour the batter into the 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 sauce. In a medium saucepan, melt the sugar over medium heat without stirring until it turns a deep amber color.
  8. Remove the pan from the heat. Carefully whisk in the butter until melted. Slowly pour in the heavy cream while whisking constantly. Return to low heat and stir until smooth. Remove from heat and stir in the vanilla extract.
  9. When the pudding is done, poke holes all over the top surface using a skewer. Pour about half of the hot toffee sauce evenly over the warm pudding.
  10. Let the pudding cool slightly before slicing and serving warm with the remaining sauce poured over individual portions.

Notes

  • For an extra moist cake, soak the dates in hot coffee instead of just boiling water.
  • To make the sauce extra velvety, whisk in one extra tablespoon of butter right before serving.
  • This pudding freezes well; cool completely, wrap tightly, and freeze for up to three months. Reheat portions in the microwave and top with fresh sauce.

Nutrition

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