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Sticky Toffee Pudding

Sticky toffee pudding: a moist date sponge soaked in rich toffee sauce and served warm with cream.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 200 g pitted dates chopped
  • 250 ml boiling water
  • 1 tsp baking soda
  • 85 g butter softened
  • 140 g dark brown sugar
  • 2 eggs
  • 175 g self-raising flour
  • 1 tsp vanilla extract
  • 100 g butter for the sauce
  • 150 g dark brown sugar for the sauce
  • 250 ml double cream for the sauce
  • Cream or vanilla ice cream to serve

Method
 

  1. Pour the boiling water over the dates and baking soda and leave for 10 minutes.
  2. Heat the oven to 180°C and butter a 20 cm square tin.
  3. Beat the butter and sugar, then the eggs, one at a time. Fold in the flour, then the dates with their liquid and the vanilla.
  4. Pour into the tin and bake for 30–35 minutes until firm.
  5. For the sauce, melt the butter and sugar, add the cream and simmer for 3 minutes.
  6. Poke holes in the warm sponge, pour over half the sauce and serve with the rest and cream.

Notes

Make it ahead and warm it with the sauce. It gets stickier and better.