57min 4 ppl
Sticky Toffee Pudding
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
920 kcalper person
Protein 9g
Carbs 118g
Fats 46g
About this dish
Medjool dates soaked in hot espresso deepen the caramel notes of the sponge, while a rich brown butter toffee sauce poured over twice — once before resting, once at the table — delivers the lacquered, deeply sticky finish that defines the very best of this beloved British classic.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Medjool datespitted and roughly chopped200 g
Dairy & Eggs
- unsalted buttersoftened, plus extra for greasing85 g
- large eggsat room temperature2
- unsalted butterfor the toffee sauce100 g
- double cream180 ml
Tins & Jars
- black treacle1 tbsp
Dried Goods
- hot espresso or very strong brewed coffee150 ml
- dark muscovado sugar120 g
- plain flour175 g
- dark muscovado sugarfor the toffee sauce180 g
Spices & Seasonings
- bicarbonate of soda1 tsp
- pure vanilla extract1 tsp
- baking powder1 tsp
- fine sea salt0.5 tsp
- flaky sea salt1 tsp
- pure vanilla extractfor the toffee sauce1 tsp
Utensils
- 20 cm square baking dish or four 200 ml pudding moulds
- large mixing bowl
- electric hand mixer
- medium saucepan
- spatula
- fork
- sieve / sifter
- skewer
- small bowl
Method
1
Preheat the oven to 180°C (160°C fan). Generously grease a 20 cm square baking dish or four individual 200 ml pudding moulds with butter. Measure out all sponge ingredients so everything is ready before mixing.
Approx. 5 minutes
2
Combine the roughly chopped dates and hot espresso in a bowl, then stir in the bicarbonate of soda. Set aside and leave to soak for 15 minutes until the dates are completely tender and the liquid is dark and syrupy.
Approx. 15 minutes
3
Beat the softened butter and muscovado sugar together in a large bowl with an electric mixer on medium-high speed for 3–4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract and black treacle.
Approx. 5 minutes
4
Mash the soaked date mixture with a fork until it forms a rough, thick paste — a few chunky pieces remaining adds welcome texture.
Approx. 2 minutes
5
Sift the flour, baking powder, and fine sea salt over the butter mixture and fold together with a spatula until just combined. Fold in the date paste until a uniform batter forms.
Approx. 3 minutes
6
Pour the batter into the prepared dish or divide evenly among the moulds. Bake for 30–35 minutes for a large pudding, or 20–22 minutes for individual puddings, until the top is set and a skewer inserted into the centre comes out with moist but not wet crumbs.
Approx. 35 minutes
7
While the pudding bakes, make the toffee sauce: melt the butter in a medium saucepan over medium heat and continue cooking, swirling occasionally, for 4–5 minutes until the milk solids turn deep golden and the butter smells nutty.
Approx. 5 minutes
8
Add the muscovado sugar to the brown butter and stir over medium heat for 2 minutes until fully dissolved.
Approx. 2 minutes
9
Pour in the double cream, then add the flaky salt and vanilla extract. Stir constantly and simmer over medium-low heat for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
Approx. 4 minutes
10
Remove the pudding from the oven. Prick the surface all over with a skewer and pour one-third of the warm toffee sauce over the top. Leave to rest for 10 minutes so the sauce soaks deep into the sponge.
Approx. 10 minutes
11
Serve warm with the remaining toffee sauce spooned generously over each portion at the table. Accompany with clotted cream or good-quality vanilla ice cream.
Approx. 2 minutes
