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Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

Indulge in this rich and moist sticky toffee pudding, topped with a luscious toffee sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 380 kcal

Ingredients
  

Main Ingredients

  • 6 tablespoons unsalted butter plus extra for greasing
  • 2 large eggs
  • 8 ounces dried pitted dates about 1 1/2 cups
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.125 teaspoon ground nutmeg
  • 0.75 cup packed dark brown sugar
  • 1.5 teaspoons vanilla extract
  • 8 tablespoons unsalted butter for the sauce
  • 1.25 cups packed dark brown sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon kosher salt
  • teaspoon flaky salt optional
  • scoop vanilla ice cream

Instructions
 

  • Preheat the oven to 350˚F (175˚C). Grease a 9x9-inch square baking dish with butter to prevent sticking.
  • In a bowl, combine the dates and baking soda. Pour boiling water over the dates and let them soften for about 10 minutes. After they've softened, blend the dates into a smooth puree using a food processor.
  • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg.
  • In a mixing bowl, beat 6 tablespoons of butter and the dark brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Then, mix in the date puree and vanilla extract.
  • Gradually add the flour mixture to the wet ingredients, mixing until just combined. Transfer the batter to the prepared baking dish.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Poke holes all over the cake with a fork.
  • For the sauce, melt 1 stick of butter in a saucepan over medium-high heat. Add the dark brown sugar, heavy cream, vanilla extract, and salt. Stir until smooth and the sugar has fully dissolved.
  • Drizzle 1 cup of the sauce over the warm cake and bake for an additional 5 minutes until bubbly. Sprinkle with flaky salt if desired.
  • Serve the sticky toffee pudding warm with the remaining sauce and a scoop of vanilla ice cream.

Notes

For an extra indulgent treat, top with chopped nuts or a dollop of whipped cream.
Keyword Sticky Toffee Pudding Recipe