Sticky Toffee Pudding
Sticky Toffee Pudding Say it: STIK-ee TOF-ee POOD-ing
Sticky toffee pudding is a classic English dessert of moist date sponge blanketed in warm toffee sauce. Despite its name, it is a baked pudding-cake, not a stovetop custard. It appears on pub menus and Sunday tables across England, especially in cooler months, and is loved for its deep caramel flavor, tender crumb, and glossy sauce that soaks into every spoonful. Chopped dates keep the sponge soft and naturally sweet, while the buttery sauce makes it indulgent without being complicated.
Sticky Toffee Pudding
Sticky Toffee Pudding
Pronounced STIK-ee TOF-ee POOD-ing
- Serves
- 6
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Date sponge
Toffee sauce
Method
Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking dish with the 1 tbsp butter. Put the chopped dates in a heatproof bowl, pour over the boiling water, stir in the baking soda, and let stand for 10 minutes until softened and the liquid is dark.
In a large bowl, beat the softened butter and brown sugar until pale and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla; the mixture may look slightly curdled.
Whisk together the flour, baking powder, and salt. Fold into the butter mixture in three additions, alternating with the dates and their soaking liquid, until just combined into a thick batter.
Scrape the batter into the prepared dish and smooth the top. Bake for 30 to 35 minutes, until risen, deep golden, and a skewer inserted in the center comes out clean.
While the sponge bakes, make the sauce. combine the butter, brown sugar, cream, vanilla, and salt in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then simmer for 3 to 4 minutes, until glossy and slightly thickened.
Prick the warm sponge all over with a skewer. Pour about half of the hot sauce over the top and let stand for 5 minutes so it soaks into the cake.
Cut the pudding into squares and serve warm, spooning the remaining warm sauce over each portion.
Regional variants
In Australia and New Zealand, the closely related sticky date pudding is often served with butterscotch sauce. Some modern versions add a splash of dark rum or espresso to the toffee sauce.
Cook's notes
- Use pitted dates and chop them fairly small so they soften evenly and blend into the sponge.
- Do not overmix the batter once the flour goes in; stop as soon as no dry streaks remain for a tender crumb.
- Pour some sauce over the hot sponge and let it sit briefly before serving; the cake absorbs the toffee and becomes even stickier.
Serve with
Warm custard, clotted cream, or vanilla ice cream.
Make ahead and storage
Bake the sponge up to 2 days ahead and keep it covered at room temperature; warm through before serving. The sauce can be made up to 3 days ahead and reheated gently.
