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sticky toffee pudding recipe

Best Sticky Toffee Pudding (Easy & Traditional Recipe)

5 from 2 votes
This sticky toffee pudding is a soft, moist date cake topped with a rich buttery toffee sauce. Serve warm with vanilla ice cream for the ultimate cozy dessert!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert
Cuisine: british
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 6 tablespoons softened salted butter plus more for the pan
  • 2 large eggs room temperature
  • 8 ounces dried pitted medjool dates about 1½ cups
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ cup packed dark brown sugar
  • 2 teaspoons vanilla extract
For the Toffee Sauce
  • 8 tablespoons 1 stick salted butter
  • 1¼ cups packed dark brown sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • Flaky salt for serving (optional)
  • Vanilla ice cream for serving

Equipment

Method
 

Make the Cake
  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter. (watch full video below!)
  2. Place the dates and baking soda in a medium bowl. Pour the boiling water over them and let sit for 10 minutes to soften.
  3. Transfer the date mixture to a food processor and blend until smooth. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
  5. In a large bowl, beat the butter and brown sugar until combined and slightly fluffy, about 1 minute.
  6. Add the eggs, one at a time, mixing after each addition until just combined.
  7. Mix in the date purée and vanilla extract until smooth.
  8. Add the dry ingredients and mix on low speed until just combined. Do not overmix.
  9. Pour the batter into the prepared baking dish and smooth the top.
  10. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  11. While the cake is still warm, use a fork to poke holes all over the surface, spacing them about ½ inch apart.
Make the Toffee Sauce
  1. In a medium saucepan over medium heat, melt the butter.
  2. Add the brown sugar, heavy cream, vanilla, and salt.
  3. Stir continuously until the sauce is smooth and glossy, about 1–2 minutes. Remove from heat.
Assemble
  1. Pour 1 cup of the warm toffee sauce evenly over the warm cake.
  2. Return the cake to the oven and bake for 5 minutes, until the sauce is bubbling.
  3. Remove from the oven and sprinkle with flaky salt if desired.
Serve
  1. Serve warm with vanilla ice cream and the remaining toffee sauce on the side. (watch full video below!)

Notes

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