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Sticky Toffee Pudding

A rich and indulgent dessert featuring moist sponge infused with dates and slathered in a warm toffee sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

For the pudding
  • 250 g dates, chopped Ensure dates are pitted.
  • 300 ml boiling water Used to soak the dates.
  • 75 g unsalted butter (softened) Can substitute with cooking oil for a dairy-free version.
  • 100 g brown sugar Adds a rich flavor.
  • 2 large eggs Room temperature for better mixing.
  • 200 g self-raising flour
  • 1 tsp baking powder For added fluffiness.
  • 1 tsp vanilla extract Enhances flavor.
  • 1 pinch salt Balances sweetness.
For the toffee sauce
  • 200 g brown sugar Use dark brown sugar for a richer sauce.
  • 100 g unsalted butter
  • 200 ml heavy cream For a rich and creamy sauce.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease a baking dish or individual ramekins.
  2. In a bowl, combine the chopped dates with boiling water and let them soak for 15-20 minutes, then mash slightly with a fork.
  3. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated.
  5. In a separate bowl, whisk together the self-raising flour, baking powder, and a pinch of salt, then gradually add to the wet ingredients until just combined.
  6. Fold in the soaked dates along with their water and the vanilla extract.
Baking
  1. Pour the mixture into the prepared baking dish and bake for about 30 minutes, or until a toothpick comes out clean.
Make the toffee sauce
  1. In a saucepan, combine the brown sugar, unsalted butter, and heavy cream. Heat over medium, stirring until melted and smooth.
Serving
  1. Once the pudding is baked, let it cool briefly before pouring half of the toffee sauce over the top and serve with the remaining sauce.

Notes

For Halal-friendly options, ensure all ingredients are certified. Store pudding in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave as needed.