Name: Classic Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 cup unsalted butter, softened; 1/2 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup dates, chopped and pitted; 1/2 cup boiling water; 1/4 cup milk; 1/2 cup heavy cream (for toffee sauce); 1/2 cup unsalted butter (for toffee sauce); 1 cup brown sugar (for toffee sauce); 1 teaspoon vanilla extract (for toffee sauce)

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Classic Sticky Toffee Pudding is a beloved British dessert that combines a rich, moist sponge cake with a luscious toffee sauce, creating the perfect indulgent treat. This dessert is made with simple ingredients that come together to form a warm, comforting dish that’s perfect for any occasion.

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 cup unsalted butter, softened

1/2 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup dates, chopped and pitted

1/2 cup boiling water

1/4 cup milk

Toffee Sauce:

1/2 cup heavy cream

1/2 cup unsalted butter

1 cup brown sugar

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or a small baking dish.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.

In a separate bowl, combine the chopped dates and boiling water. Let them sit for 5 minutes to soften.

Add the softened dates and milk to the butter mixture, then gently fold in the dry ingredients until well combined.

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the pudding is baking, prepare the toffee sauce. In a saucepan, combine the cream, butter, brown sugar, and vanilla extract over medium heat. Stir occasionally until the sugar dissolves and the sauce becomes smooth, about 5 minutes.

Once the pudding is done, remove it from the oven and allow it to cool slightly. Poke holes in the pudding with a fork and pour half of the toffee sauce over the top, letting it soak in.

Serve the pudding warm with the remaining toffee sauce drizzled over the top, and optionally with whipped cream or vanilla ice cream.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Variations

Vegan Option: Substitute the butter with dairy-free butter and the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use coconut milk in place of regular milk and coconut cream for the toffee sauce.

Gluten-Free: Use a gluten-free all-purpose flour blend to make this pudding gluten-free.

Nuts: Add chopped walnuts or pecans to the batter for a bit of crunch and extra flavor.

Storage/Reheating

Storage: If you have leftovers, store the pudding in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, warm the pudding in the microwave for about 20-30 seconds or in the oven at 300°F (150°C) for 10-15 minutes. Make sure to drizzle the toffee sauce over it before serving again.

FAQs

Can I make sticky toffee pudding in advance?

Yes, you can make the pudding ahead of time! Just bake it, let it cool, and store it in an airtight container in the fridge. When ready to serve, reheat the pudding and add fresh toffee sauce.

Can I use a different type of sugar for the toffee sauce?

While brown sugar gives the best flavor and consistency for the toffee sauce, you could substitute it with light or dark muscovado sugar for a slightly different depth of flavor.

Can I use other dried fruits instead of dates?

You can substitute dates with other dried fruits such as raisins or dried apricots, although the flavor may not be as rich and caramel-like as with dates.

Can I make sticky toffee pudding without the toffee sauce?

The toffee sauce is what makes the sticky toffee pudding so indulgent and flavorful. I wouldn't recommend skipping it, but you could enjoy the cake with whipped cream or ice cream if you prefer.

Is sticky toffee pudding served hot or cold?

Sticky toffee pudding is traditionally served warm, with the toffee sauce poured over the top so it can soak into the cake and create a rich, comforting dessert.

Conclusion

Classic Sticky Toffee Pudding is a timeless dessert that brings comfort and indulgence with every bite. Whether for a special occasion or just a cozy night in, this pudding is sure to impress. I love how simple ingredients come together to create such a rich, flavorful dish, and it’s even better with a scoop of ice cream or a dollop of whipped cream.

Recipe:

Classic Sticky Toffee Pudding

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Classic Sticky Toffee Pudding is a beloved British dessert that combines a rich, moist sponge cake with a luscious toffee sauce, creating the perfect indulgent treat.

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or a small baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
In a separate bowl, combine the chopped dates and boiling water. Let them sit for 5 minutes to soften.
Add the softened dates and milk to the butter mixture, then gently fold in the dry ingredients until well combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce. In a saucepan, combine the cream, butter, brown sugar, and vanilla extract over medium heat. Stir occasionally until the sugar dissolves and the sauce becomes smooth, about 5 minutes.
Once the pudding is done, remove it from the oven and allow it to cool slightly. Poke holes in the pudding with a fork and pour half of the toffee sauce over the top, letting it soak in.
Serve the pudding warm with the remaining toffee sauce drizzled over the top, and optionally with whipped cream or vanilla ice cream.