Sticky Toffee Pudding with Toffee Sauce

Download Back
Sticky Toffee Pudding with Toffee Sauce

Indulge in the rich, decadent flavors of Sticky Toffee Pudding, made with Medjool dates and topped with a luscious toffee sauce. Perfect for a comforting dessert in just 35 minutes!

35 mins Serves 4 Medium British Vegetarian
Meal Prep Friendly

Ingredients

  • {'group': 'Main', 'item': '150g Medjool dates, pitted and finely chopped'}
  • {'group': 'Main', 'item': '150ml boiling water'}
  • {'group': 'Main', 'item': '90g unsalted butter, softened'}
  • {'group': 'Main', 'item': '120g light brown sugar'}
  • {'group': 'Main', 'item': '2 eggs'}
  • {'group': 'Main', 'item': '2 tsp vanilla extract'}
  • {'group': 'Main', 'item': '2 tbsp black treacle'}
  • {'group': 'Main', 'item': '190g plain flour'}
  • {'group': 'Main', 'item': '1½ tsp baking powder'}
  • {'group': 'Main', 'item': '½ tsp bicarbonate of soda'}
  • {'group': 'Main', 'item': 'a pinch of salt'}
  • {'group': 'Main', 'item': '120ml milk'}
  • {'group': 'Sauce', 'item': '175g light muscovado sugar'}
  • {'group': 'Sauce', 'item': '60g unsalted butter, chopped'}
  • {'group': 'Sauce', 'item': '240ml double cream'}
  • {'group': 'Sauce', 'item': '1 tbsp black treacle'}
  • {'group': 'For Serving', 'item': 'vanilla ice cream'}

Preparation

  1. Preheat the oven to 170°C (340°F (171°C)).
  2. Lightly grease a 28 x 18x4cm (7x2-inch (5cm (2-inch))) baking dish.
  3. Soak the chopped dates in boiling water for 10 minutes, then mash with a fork.

Cooking

  1. In a large bowl, cream together the softened butter and light brown sugar.
  2. Beat in the eggs one at a time, then mix in the vanilla extract and black treacle.
  3. Gradually add half the flour, baking powder, bicarbonate of soda, salt, and half the milk, stirring gently.
  4. Incorporate the remaining flour and milk until just combined.
  5. Fold in the mashed dates with their soaking liquid.
  6. Pour the batter into the prepared dish and bake for 25-35 minutes until the top is firm.

Plating & Serving

  1. While the pudding bakes, prepare the toffee sauce.
  2. In a saucepan, combine muscovado sugar, butter, and half the cream.
  3. Bring to a boil over medium heat, stirring until the sugar dissolves.
  4. Stir in the black treacle and let it bubble for 2-3 minutes until it turns light brown.
  5. Remove from heat and stir in the remaining cream.
  6. Pour half of the sauce over the baked sponge.
  7. Serve warm with the remaining sauce and vanilla ice cream.

Notes

For a salted version, add ½ tsp sea salt to the toffee sauce. The dessert can be made ahead and stored in the fridge for up to 2 days. Reheat portions in the microwave and the sauce on the stovetop until hot.

Suggested Sides

You Might Also Like

More British dessert recipes

Slow-Cooked Raspberry Jam Sponge British

Slow-Cooked Raspberry Jam Sponge

2 hrs 30 mins dessert
Sticky Date Pudding with Red Date Caramel Sauce Asian

Sticky Date Pudding with Red Date Caramel Sauce

25 mins dessert
Hazelnut Caramel Flan Indian

Hazelnut Caramel Flan

1 hr dessert
Slow-Cooked Beef and Potato Pie British

Slow-Cooked Beef and Potato Pie

2 hrs 35 mins dinner
Creamy Fish and Prawn Pie with Cheesy Mash British

Creamy Fish and Prawn Pie with Cheesy Mash

35 mins dinner
Black Sesame Ice Cream Asian

Black Sesame Ice Cream

15 min dessert
Recipe Details
Allergens Gluten, Dairy
Equipment Oven
Category Dessert
Meal Type Dessert
Tags dessert, British, bake