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Classic Sticky Toffee Pudding Recipe

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4.7 from 54 reviews

Classic Sticky Toffee Pudding is a rich, moist dessert featuring soft date cake drenched in a luscious homemade toffee sauce. This comforting British treat combines tender Medjool dates within a fluffy, buttery cake base, baked to golden perfection and generously topped with a warm, caramel-like sauce made from brown sugar, cream, and butter. Perfect for cozy evenings or special occasions.

Ingredients

Cake:

  • 1 cup Medjool dates (pitted and chopped)
  • 2 cups water
  • 1/2 cup unsalted butter (softened)
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder

Toffee Sauce:

  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish to prevent sticking.
  2. Soften Dates: In a small pot, simmer the chopped Medjool dates in 2 cups of water for about five minutes until they soften. Remove from heat and mash them to create a paste-like mixture.
  3. Cream Butter and Sugar: In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1 cup dark brown sugar until the mixture is light and fluffy.
  4. Add Eggs: Add 2 large eggs one at a time, beating well after each addition to fully incorporate them.
  5. Combine Dry Ingredients: Gradually mix in 1 cup all-purpose flour and 1 tsp baking powder into the wet mixture until just combined. Carefully fold in the mashed date mixture to ensure even distribution.
  6. Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for approximately 35 minutes or until the cake is golden brown and a toothpick inserted comes out clean.
  7. Make Toffee Sauce: While the pudding bakes, prepare the sauce by heating 1/2 cup heavy cream, 1/2 cup dark brown sugar, 2 tbsp unsalted butter, and 1 tsp vanilla extract over low heat. Stir until the butter melts and the mixture bubbles, creating a smooth toffee sauce.
  8. Serve: Once the pudding is baked, allow it to cool slightly before serving warm. Drizzle generously with the warm toffee sauce for a decadent finish.

Notes

  • For extra richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Ensure the dates are mashed well to distribute moisture evenly throughout the cake.
  • Use a good quality dark brown sugar for deeper flavor in both cake and sauce.
  • Leftovers can be stored in the refrigerator and reheated gently before serving.

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