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Sticky Toffee Pudding

A warm, moist pudding infused with rich dates and drizzled with luscious toffee sauce, perfect for crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

For the pudding
  • 200 g chopped dates
  • 250 ml boiling water Used to soften the dates
  • 1 teaspoon baking soda
  • 100 g unsalted butter, softened
  • 150 g brown sugar
  • 2 large eggs
  • 150 g self-raising flour
  • 1 teaspoon vanilla extract
For the toffee sauce
  • 200 g brown sugar
  • 100 g unsalted butter
  • 250 ml heavy cream

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease and line a baking dish.
  2. In a bowl, combine chopped dates and boiling water. Stir in baking soda and let it sit for 10 minutes.
  3. In another bowl, cream together butter and brown sugar until fluffy.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Stir in the flour and date mixture until combined.
  6. Pour the batter into the prepared dish and bake for 30-35 minutes, until a skewer comes out clean.
Toffee Sauce
  1. In a saucepan over medium heat, combine butter, brown sugar, and cream. Stir until smooth and bring to a boil.
Serving
  1. Serve the pudding warm, drizzled with toffee sauce and a scoop of vanilla ice cream.

Notes

Use Medjool dates for a sweeter flavor. Avoid overmixing once the flour is added. Adding a pinch of salt to the sauce enhances sweetness.