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Ultimate Moist Sticky Toffee Pudding with Rich Homemade Toffee Sauce

Close-up of a rich, dark square slice of sticky toffee pudding recipe covered in dripping toffee sauce.
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Create a truly decadent classic British dessert. This recipe delivers a perfectly moist sponge cake infused with dates and a deeply flavorful, luscious toffee sauce. It is an indulgent after dinner treat perfect for cozy nights or special occasions.

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
  • 3/4 cup (150g) packed dark brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 1 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 cup (60ml) whole milk
  • 1/2 teaspoon vanilla extract
  • Pinch of 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. 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, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the wet mixture, mixing until just combined. Stir in the milk and vanilla extract. Mix in the remaining dry ingredients until the batter is smooth.
  6. Gently stir the date and baking soda mixture into the batter. The batter will be thin. Pour the batter into the prepared baking pan.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake bakes, prepare the sauce.
  8. To make the toffee sauce, combine the granulated sugar and butter in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 to 8 minutes. Watch carefully to prevent burning.
  9. Remove the pan from the heat. Carefully whisk in the heavy cream, followed by the milk, vanilla extract, and a pinch of salt. The mixture will bubble vigorously. Whisk until smooth.
  10. Once the pudding is out of the oven, poke holes all over the top using a fork or skewer. Pour about two-thirds of the warm toffee sauce evenly over the hot pudding. Let it soak in.
  11. Serve the warm sticky toffee pudding in squares, drizzled with the remaining warm toffee sauce. Serve with vanilla ice cream or custard if desired.

Notes

  • For an extra moist sponge, you can steam this pudding instead of baking. Cover the dish tightly with foil and place it in a larger roasting pan. Add boiling water to the roasting pan halfway up the sides of the pudding dish and bake for about 1 hour and 15 minutes.
  • You can make the toffee sauce up to three days ahead. Store it covered in the refrigerator and reheat gently before serving.
  • This dessert is excellent for make ahead preparation; bake the cake completely, cool it, and store it tightly wrapped. Reheat before pouring the sauce over it.

Nutrition

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