Traditional Sticky Toffee Pudding Recipe
This traditional sticky toffee pudding yields a rich, moist sponge thanks to sweet dates and warm toffee sauce. Easy to make in a pressure cooker or oven for a cozy dessert any day.
Equipment
- 1 Mixing bowl for wet and dry ingredients separately
- 1 Saucepan for simmering sauce and boiling dates
- 1 Baking dish 8-inch or ramekins
Ingredients
Pudding & Sauce Ingredients
- 2 cups heavy cream for the toffee sauce
- ½ cup dark brown sugar
- 2½ tablespoons golden syrup or molasses
- Pinch salt
- 6 ounces pitted dates chopped
- 1 cup water
- 1 teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons unsalted butter
- ¾ cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
Instructions
Instructions
- Grease an 8-inch baking dish or ramekins. Preheat oven to 350°F. Start with prepping dates in pressure cooker.
- Place chopped dates and water in small saucepan, boil, stir in baking soda, then remove from heat and let cool slightly.
- In one bowl, whisk flour, baking powder, and salt. In another, cream dark brown sugar and golden syrup. Add the cooled date mixture.
- Fold dry ingredients into wet mixture until smooth and lump-free.
- Pour batter into greased pan and bake for 25-30 minutes until toothpick comes out clean.
- Meanwhile prepare toffee sauce: simmer heavy cream, dark brown sugar, golden syrup, and salt in saucepan for 5–7 minutes until thickened.
- Remove pudding from oven, allow to cool slightly, then poke holes over the top with toothpick or fork.
- Pour half of warm toffee sauce over pudding, and reserve rest for serving.
- Serve warm with extra sauce on top. Optionally add whipped cream or vanilla ice cream.
Notes
Store leftovers covered in fridge up to 3 days. Freeze individual portions wrapped in foil. Warm gently before serving. Sauce can be made ahead too.