- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 250 ml
- 1 tsp
- 185 g
- 250 g
- 150 g
- 1 tsp
- 1 ½ tsp
- ¼ tsp
- 200 ml
Process
Timers built in · swap anything · ask as you cook
Preheat the oven to 180°C. Grease a 20cm square baking dish with a little unsalted butter and line the base with parchment paper.
In a heatproof bowl, combine the chopped dates and boiling water. Stir in the baking soda. Let stand for 10 minutes until the dates soften and the water cools slightly.
In a large bowl, beat the softened unsalted butter and light brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Fold the dry ingredients into the butter mixture alternately with the date mixture, starting and ending with dry ingredients. Stir until just combined.
Pour the batter into the prepared baking dish and smooth the top. Bake for 30–35 minutes, until a skewer inserted into the center comes out clean. The pudding should feel springy to the touch.
While the pudding bakes, make the toffee sauce. In a small saucepan, combine the heavy cream, 100g unsalted butter, 100g light brown sugar, and 0.5 tsp vanilla extract. Heat over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 3–4 minutes, until the sauce thickens slightly. Remove from heat.
Once the pudding is baked, remove from the oven and prick the surface all over with a skewer. Pour half of the warm toffee sauce over the hot pudding and let it soak in for 5 minutes.
Serve the pudding warm, cut into squares, with the remaining toffee sauce poured over each portion. Optionally, accompany with vanilla ice cream or extra cream.
Kitchen notes
Kitchen notes
- Do not overmix the batter after adding the flour; stop as soon as no dry streaks remain. Overmixing develops gluten and makes the pudding tough instead of tender.
- The dates must be fully softened in the hot water before mixing. If they are still firm, the pudding will have hard pieces and uneven texture.
- Prick the baked pudding all over before pouring the sauce; this allows the toffee to seep into the sponge, keeping it moist. For an extra sticky top, pour half the sauce, let it absorb, then pour the rest just before serving.
Substitutions
- dates→dried figs or raisins (same weight, chopped)
- heavy cream→full-fat coconut milk for a dairy-free version
- unsalted butter→plant-based butter for a dairy-free version
Storage & reheating
Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish, cover loosely, and heat on medium power for 30-60 seconds, or until warm. Alternatively, reheat in a 160°C oven for 10 minutes. The toffee sauce can be stored separately in a jar in the refrigerator for up to 1 week; reheat gently on the stovetop or in the microwave before serving.
FAQ
The questions we get asked most
Why did my sticky toffee pudding turn out dry?
Dryness usually comes from overbaking or not soaking the pudding with enough sauce. Bake just until a skewer comes out clean, and always pour half the warm toffee sauce over the hot pudding and let it absorb. Using the full amount of sauce and serving extra alongside also helps.
Can I make sticky toffee pudding ahead of time?
Yes, you can bake the pudding up to 2 days in advance. Cool completely, cover, and refrigerate. To serve, reheat in a 160°C oven for 10-15 minutes, then pour over freshly made warm toffee sauce. The sauce can also be made ahead and refrigerated for up to 1 week.
How do I know when the pudding is done?
Insert a skewer into the center; it should come out clean with no wet batter. The top should be springy to the touch and slightly firm. Avoid overbaking, as it will dry out. Start checking at 30 minutes.
Can I use a different type of sugar for the toffee sauce?
Light brown sugar gives a deep caramel flavor. You can substitute dark brown sugar for a stronger molasses taste, or granulated sugar in a pinch, but the sauce will be lighter in color and less complex. Adjust to taste.
Can I freeze sticky toffee pudding?
Yes, the baked pudding freezes well. Wrap individual portions tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or oven. The toffee sauce can also be frozen separately; thaw and reheat gently.
Why did my toffee sauce turn grainy?
Graininess happens if the sugar is not fully dissolved before the sauce comes to a boil, or if the heat is too high. Stir constantly over medium heat until the sugar dissolves completely, then simmer gently. If it does turn grainy, strain the sauce or add a tablespoon of hot water and stir until smooth.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
