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Classic Sticky Toffee Pudding with Rich Toffee Sauce

A rich, dark square of sticky toffee pudding recipe cake drenched in glossy caramel sauce.
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Make this classic British dessert featuring a moist date sponge cake soaked in a luscious, homemade toffee sauce. This recipe delivers the comforting sweetness you expect from the best sticky toffee pudding.

Ingredients

Scale
  • 1 cup (170g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) buttermilk or whole milk
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce: 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture sit for 10 minutes.
  3. Prepare the cake batter: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the butter mixture, mixing until just combined. Stir in the buttermilk and vanilla extract. Add the remaining dry ingredients and mix until just incorporated.
  6. Gently fold the date and water mixture into the batter. Do not overmix.
  7. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake bakes, prepare the rich toffee sauce: Combine the granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then stop stirring.
  9. Cook the sugar mixture without stirring until it turns a deep amber color. This takes about 8 to 10 minutes. Watch carefully to prevent burning.
  10. Remove the pan from the heat. Carefully whisk in the butter until it melts completely. The mixture will bubble vigorously.
  11. Slowly pour in the heavy cream while whisking constantly. Return the pan to low heat if necessary to dissolve any hardened sugar, stirring until the sauce is smooth. Stir in the vanilla extract.
  12. Once the cake is out of the oven, poke holes all over the top surface using a skewer or fork.
  13. Pour about two-thirds of the warm toffee sauce evenly over the hot cake while it is still in the pan. Let the cake absorb the sauce for at least 15 minutes.
  14. Cut the pudding into squares. Serve warm with extra homemade toffee sauce and whipped cream or vanilla ice cream.

Notes

  • You can make the toffee sauce ahead of time and gently reheat it before serving.
  • For a make-ahead option, bake the cake and store it tightly covered at room temperature for up to two days before soaking with the sauce.
  • If you prefer a quicker sauce, you can substitute the homemade version with high-quality caramel sauce, but the homemade version provides the best flavor for this decadent British dessert.

Nutrition

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