Print

Classic Sticky Toffee Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic Sticky Toffee Pudding is a beloved British dessert that offers a warm, indulgent experience with every bite. This comforting treat features a moist sponge cake enriched with flavorful Medjool dates, generously drenched in a rich toffee sauce. Perfect for any occasion, whether you’re hosting guests or simply enjoying a cozy night in, this delightful pudding will surely please everyone at the table. Its irresistible blend of sweetness and warmth makes it a classic favorite that feels like a hug in dessert form.

Ingredients

Scale
  • 1 cup Medjool dates (pitted and chopped)
  • 2 cups water
  • 1/2 cup unsalted butter (softened)
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • For the toffee sauce: 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
  2. In a small pot, simmer the chopped Medjool dates in water for about five minutes until soft. Mash until smooth.
  3. In a mixing bowl, cream together softened butter and dark brown sugar until fluffy. Beat in eggs one at a time.
  4. Gradually mix in flour and baking powder, then fold in the mashed date mixture.
  5. Pour batter into the prepared dish and bake for approximately 35 minutes or until golden brown.
  6. For the toffee sauce, combine heavy cream, dark brown sugar, butter, and vanilla extract in another pot over low heat until melted and bubbling.
  7. Let the pudding cool slightly before serving with warm toffee sauce drizzled on top.

Nutrition

Find it online: https://cookingwithallison.com/classic-sticky-toffee-pudding/