Traditional Sticky Toffee Pudding Recipe
This traditional English sticky toffee pudding is a rich, moist dessert made with sweet dates and topped with luscious toffee sauce. Baked in a pressure or regular oven, it delivers full flavor and heartwarming comfort every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups heavy cream for the toffee sauce
- ½ cup dark brown sugar
- 2 ½ tablespoons golden syrup or molasses
- 1 pinch salt
- 6 ounces pitted dates chopped
- 1 cup water
- 1 teaspoon baking soda
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat oven to 350°F and grease your baking dish or ramekins.
- Bring chopped dates and water to a boil in a saucepan. Remove from heat and stir in baking soda. Let sit for 10 minutes.
- In a bowl, whisk together flour, baking powder, and sea salt.
- Cream butter and granulated sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add date mixture to creamed butter-sugar-egg mixture and mix well.
- Fold in dry flour mixture gently. Avoid overmixing.
- Pour batter into prepared dish. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let pudding cool slightly. Poke holes in top and pour hot toffee sauce over. Let soak 10 minutes.
- Serve warm, optionally with whipped cream or vanilla ice cream.
Notes
Store leftover pudding and sauce separately in the fridge. For best results, reheat gently. Freeze well-wrapped portions for longer storage.