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Ultimate Moist Sticky Toffee Pudding Recipe with Velvety Toffee Sauce

A close-up of a square slice of moist sticky toffee pudding recipe drenched in rich caramel sauce.
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Make the ultimate moist Sticky Toffee Pudding from scratch. This classic British dessert features a rich, date-infused sponge and a luscious, homemade toffee sauce for a truly satisfying comfort food experience.

Ingredients

Scale
  • 1 cup (170g) pitted Medjool dates, roughly chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed dark 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) heavy cream (for sauce)
  • 1 cup (200g) granulated sugar (for sauce)
  • 1/2 cup (113g) unsalted butter (for sauce)
  • 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 stand for 10 minutes to soften the dates.
  3. In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the date and water mixture into the batter and stir gently until fully incorporated. The batter will be thin.
  6. 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.
  7. While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, combine the heavy cream, granulated sugar, and butter for the sauce.
  8. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
  9. 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 pudding using a skewer or fork.
  10. Slowly pour about two-thirds of the warm toffee sauce evenly over the top of the hot pudding, allowing it to soak in.
  11. Serve the pudding warm, drizzled with extra homemade toffee sauce. This decadent classic sticky toffee pudding is best served immediately.

Notes

  • For an extra moist sponge, you can substitute the 1/2 cup of heavy cream in the sauce with 1/2 cup of buttermilk added to the sauce mixture after removing it from the heat.
  • You can prepare the toffee sauce up to three days ahead and reheat it gently before serving.
  • This dessert is excellent for make ahead puddings; cool completely, cover, and store at room temperature, then reheat gently before serving with fresh sauce.

Nutrition

Find it online: https://mayaplate.com/sticky-toffee-pudding-recipe-moist-sauce/