Description
Warm Sticky Toffee Pudding is a rich, moist British dessert made with chopped dates and topped with a luscious buttery toffee sauce.
Ingredients
Scale
- 225g (1 1⁄2 cups) pitted dates, chopped
- 250ml (1 cup) boiling water
- 1 tsp baking soda
- 60g (1⁄4 cup) unsalted butter, softened
- 150g (3⁄4 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g (1 1⁄3 cups) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100g (1/2 cup) unsalted butter (for the toffee sauce)
- 200g (1 cup) brown sugar (for the toffee sauce)
- 250ml (1 cup) heavy cream (for the toffee sauce)
- 1 tsp vanilla extract (for the toffee sauce)
- Pinch of salt (for the toffee sauce)
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 20×20 cm (8×8 inch) baking dish.
- Place chopped dates in a bowl, pour boiling water over them, and stir in baking soda. Let sit for 10 minutes.
- In a large bowl, cream softened butter and light brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Sift in flour, baking powder, and salt. Mix until just combined.
- Fold in the softened date mixture gently to keep the batter airy.
- Pour batter into prepared dish and bake for 30–35 minutes or until a toothpick comes out clean.
- While baking, make the toffee sauce: Combine butter, brown sugar, and cream in a saucepan over medium heat. Simmer for 3–5 minutes.
- Stir in vanilla extract and a pinch of salt. Remove from heat.
- Once pudding is done, let cool for 5 minutes. Poke holes in the surface and pour over half the toffee sauce.
- Cut into squares and serve warm with remaining sauce and optional ice cream or whipped cream.
Notes
- Don’t overmix the batter to keep the pudding light.
- Soaking dates in boiling water is key to achieving the moist texture.
- You can substitute dates with prunes or figs.
- For a dairy-free version, use plant-based butter and coconut cream.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freeze without sauce for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square (with sauce)
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Warm Sticky Toffee Pudding, sticky date pudding, toffee dessert, British dessert, pudding with toffee sauce