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The Best Sticky Toffee Pudding Recipe: Moist Date Cake with Homemade Toffee Sauce

Close-up of a moist, dark cake bite smothered in rich toffee sauce, perfect for a sticky toffee pudding recipe.
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This classic British pudding recipe delivers a wonderfully moist date sponge drenched in a rich, homemade toffee sauce. It is a decadent dessert perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 cup (170g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) milk
  • For the Toffee Sauce: 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract

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. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes.
  3. While the dates soak, prepare the cake batter. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk.
  7. Add the remaining dry ingredients and mix until the batter is smooth.
  8. Pour the date mixture (including the liquid) into the batter and mix gently until just incorporated. The batter will be thin.
  9. Pour the batter into your prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. While the pudding bakes, make the homemade toffee sauce. In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a deep amber color. Watch carefully to prevent burning.
  11. Remove the pan from the heat. Carefully whisk in the butter until melted. Then, slowly whisk in the heavy cream until the sauce is smooth. Stir in the vanilla extract.
  12. Once the pudding is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake using a skewer or fork.
  13. Pour about two-thirds of the warm toffee sauce evenly over the hot pudding, allowing it to soak in.
  14. Let the pudding cool slightly before cutting into squares. Serve warm with extra toffee sauce on the side and your choice of cream or ice cream.

Notes

  • For the moistest cake, do not overmix the batter after adding the flour.
  • You can make the toffee sauce ahead of time and gently reheat it before serving.
  • This recipe works well as a make-ahead warm dessert; simply reheat individual portions before serving.

Nutrition

Find it online: https://cookincorner.com/sticky-toffee-pudding-recipe/