Individual dark golden date sponge pudding soaked in glossy butterscotch toffee sauce, small vanilla ice cream scoop alongside, cut open revealing moist brown sponge

Sticky Toffee Pudding

by

Sticky toffee pudding combines soft date sponge with a warm brown-sugar cream sauce. Soaking the dates first softens their skins and lets them blend into the batter, giving the small cakes a moist crumb.

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Recipe at a Glance

  • Yield: 6 individual puddings
  • Preparation: 25 minutes
  • Cooking: 30 minutes
  • Chilling: Stand 5 minutes before serving

Table of Contents

Ingredients

Date sponge

  • 180 g pitted dates, chopped
  • 180 ml boiling water
  • 1/2 teaspoon baking soda
  • 60 g unsalted butter, softened
  • 70 g dark brown sugar
  • 2 large eggs
  • 150 g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract

Toffee sauce

  • 100 g dark brown sugar
  • 50 g unsalted butter
  • 180 ml heavy cream
  • 1/2 teaspoon vanilla extract
  • Vanilla ice cream, optional, to serve

Before You Start

Use dates with the pits removed and check for any remaining hard pieces before chopping.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Soak dates

Pour boiling water over the chopped dates in a heatproof bowl and stir in baking soda. Stand for 15 minutes. Mash thoroughly with a fork or blend briefly to make a thick uneven puree. Heat the oven to 175°C (350°F). Grease six 180 ml ovenproof pudding molds or ramekins.

2. Mix batter

Beat butter and sugar until creamy, then beat in the eggs one at a time and vanilla. Whisk flour, baking powder and salt separately. Fold dry ingredients into the butter mixture, followed by the date mixture and its liquid, just until combined.

3. Bake

Divide among molds, filling each no more than two-thirds full. Set on a baking sheet and bake for 22–28 minutes, until the tops spring back and a skewer inserted into the sponge comes out without wet batter.

4. Make sauce

While the cakes bake, put brown sugar, butter and cream in a saucepan. Warm while stirring until the sugar dissolves. Simmer gently for 3–5 minutes, stirring, until smooth and slightly thickened. Remove from heat and add vanilla.

5. Soak and serve

Prick the warm puddings with a skewer and spoon a little sauce over each. Rest 5 minutes, loosen and turn onto plates, or serve in the ramekins. Add more warm sauce and optional ice cream.

Cook’s Tips

  • Use dates with the pits removed and check for any remaining hard pieces before chopping.
  • Leave headroom in each mold because the sponge rises.
  • Keep sauce at a gentle simmer; a hard boil can reduce it too far and make it greasy.

Storage and Make-Ahead

Refrigerate cooled puddings and sauce separately in covered containers for up to 3 days. Reheat pudding portions until hot throughout and warm the sauce gently, adding a splash of cream or water if thick. Freeze plain baked puddings for up to 1 month.

Recipe Questions

Can I make one larger pudding?

Use a greased 20 cm (8-inch) square dish and begin checking at 30 minutes; it may take 35–40 minutes. Use a skewer to check the center.

Will it taste strongly of dates?

The dates add sweetness and moisture, but soften into the sponge rather than staying as large chewy chunks when well mashed.

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