Sticky Toffee Pudding (dessert that converts!)

Recipe Card

Moist date sponge + silky toffee sauce. This pub-classic is simple to bake, keeps well, and always converts guests into fans.

Ingredients — Pudding

• 200 g pitted dates, chopped (1⅓ cups)
• 200 ml boiling water (¾ cup + 1 tbsp)
• 1 tsp baking soda
• 115 g unsalted butter, softened (½ cup)
• 150 g light brown sugar (¾ cup, packed)
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 175 g plain flour (1⅓ cups)
• 1½ tsp baking powder
• ¼ tsp fine salt
• (Optional) 1 tbsp black treacle or molasses

Ingredients — Toffee Sauce

• 120 g unsalted butter (½ cup)
• 150 g light brown sugar (¾ cup, packed)
• 240 ml double/heavy cream (1 cup)
• Pinch of salt + ½ tsp vanilla

Equipment

• 20–22 cm / 8–9″ square tin (or 8 small ramekins)
• Stand mixer or hand mixer
• Saucepan for the toffee sauce

Instructions

1. Soak dates (5 min): Combine chopped dates, boiling water and baking soda. Set aside while you prep the batter.
2. Make batter: Cream butter and brown sugar until fluffy (2–3 min). Beat in eggs one at a time and vanilla (plus treacle if using). Fold in flour, baking powder and salt. Stir in the warm date mixture.
3. Bake (35 min): Pour into lined tin. Bake at 180°C/350°F for 30–35 min until a skewer comes out with moist crumbs.
4. Sauce: Simmer butter + brown sugar 2 min. Whisk in cream, simmer 2–3 min more, finish with salt and vanilla.
5. Serve: Poke holes in warm cake and pour over ⅓ of the sauce. Rest 5–10 min, cut, and serve with extra sauce and ice cream.

Nutrition (per serving)

~520 kcal • Carbs 66 g • Fat 26 g • Protein 5 g (estimates)

Serving & Variations

• Make-ahead: Bake a day ahead. Warm slices 10–12 min at 160°C/320°F; reheat sauce gently.
• Mini puddings: Bake in 8 ramekins ~18–22 min.
• Gluten-free: Use a 1:1 GF flour blend + ¼ tsp xanthan gum (if your blend lacks it).
• No eggs: Replace each egg with 60 ml (¼ cup) unsweetened applesauce.
• Flavor twist: Add 1 tsp espresso powder to sauce for a subtle coffee edge.