Classic British Sticky Toffee Pudding
A legendary British dessert: ultra-moist sponge cake infused with Medjool dates, drenched in warm homemade butterscotch toffee sauce and served with vanilla ice cream.
Ingredients
For the Date Sponge Cake
- 200g Medjool dates, pitted and finely chopped
- 250ml boiling water
- 1 tsp baking soda (bicarbonate of soda)
- 80g unsalted butter, softened
- 150g dark brown muscovado sugar
- 2 large eggs, beaten
- 1 tsp pure vanilla extract
- 200g all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp salt
For the Rich Toffee Sauce
- 150g dark brown sugar
- 100g unsalted butter
- 150ml heavy double cream
- 1 tbsp black treacle or dark molasses
- 1 tsp vanilla extract
- Pinch of sea salt flakes
For Serving
- Vanilla bean ice cream or British clotted cream
- Fresh mint sprigs (optional)
Instructions
Soak the Dates
Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let stand for 15-20 minutes until dates are soft and mushy.
Make the Cake Batter
In a mixing bowl, beat softened butter and brown sugar until fluffy. Gradually beat in eggs and vanilla. Fold in flour, baking powder, and salt. Gently fold in the soaked dates along with all their liquid.
Bake the Pudding
Pour batter into a buttered 8x8-inch baking dish. Bake at 180°C (350°F) for 30-35 minutes until a toothpick inserted into the center comes out clean.
Make the Toffee Sauce
In a saucepan over medium heat, melt butter, brown sugar, double cream, and treacle. Bring to a gentle boil, stirring constantly, for 3-4 minutes until smooth, glossy, and bubbling.
Soak with Warm Sauce
Poke small holes all over the warm baked cake with a skewer. Pour half of the hot toffee sauce evenly over the cake and let it absorb for 5 minutes.
Serve & Enjoy
Slice generous portions of sticky toffee pudding, drizzle with remaining warm toffee sauce, and top with a scoop of vanilla ice cream.
Nutrition Facts
* Based on a 2,000 calorie diet.