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Classic & Easy Sticky Toffee Pudding with Homemade Toffee Sauce

A close-up of a square slice of dark, moist sticky toffee pudding recipe covered in rich toffee sauce.
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Make this classic British dessert from scratch. You get a perfectly moist sponge cake soaked in a rich, velvety toffee sauce. This easy recipe delivers decadent results perfect for any gathering.

Ingredients

Scale
  • 1 cup (170g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed dark brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture sit for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Mix in the milk, vanilla extract, and the date mixture. Add the remaining dry ingredients and mix until you have a smooth batter. Do not overmix.
  6. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, prepare the toffee sauce. In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a deep amber color. Swirl the pan gently if needed.
  8. Remove the pan from the heat. Carefully whisk in the butter until melted. Slowly pour in the heavy cream while whisking constantly. The mixture will bubble vigorously.
  9. Return the sauce to low heat and stir until smooth. Stir in the salt.
  10. Once the cake is baked, poke holes all over the top using a fork or skewer. Pour about two-thirds of the warm toffee sauce evenly over the hot cake. Let the cake absorb the sauce.
  11. Cut the pudding into squares. Serve warm with the remaining toffee sauce poured over each serving.

Notes

  • For an extra moist sponge, you can substitute the milk with buttermilk.
  • Make the toffee sauce ahead of time and gently reheat it before serving.
  • This dessert is excellent served with vanilla ice cream or whipped cream for a contrasting temperature.

Nutrition

Find it online: https://cravybite.link/sticky-toffee-pudding-recipe/