Sticky toffee coffee pudding

Ingredients

• 170 g, plus extra for greasingunsalted butter, at room temperature
• 340 g, plus extra for dustingself-raising flour
• 450 gMedjool dates
• 1 level tspground cinnamon
• 1 wholenutmeg, for grating
• 120 g, halvedwalnuts
• 295 gfine unrefined cane sugar
• 295 gdark soft brown sugar
• 4 largefree-range eggs
• 250 gunsalted butter
• 50 mlespresso
• 50 mldark rum
• 250 mldouble cream
• 300 mlboiling water
• A pinchsea salt
• To serve, optionalwhipped cream, ice cream or custard

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C. Grease a 26 cm ring tin or a 20 x 30 cm baking dish, then dust it lightly with flour.

2. 2

   Soak the dates

   Remove the date stones and put the dates in a food processor with the cinnamon and 300 ml boiling water. Finely grate in the whole nutmeg. Cover and leave for 10 minutes, then blend to a purée, stopping occasionally to scrape down the sides.

3. 3

   Mix the batter

   Add the halved walnuts and blend again. Add both sugars and the 170 g butter, then beat until combined. With the machine running, add the eggs. Tip in the flour and a pinch of sea salt and mix just until combined. Pour into the prepared tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean.

4. 4

   Start the sauce

   When the pudding is nearly ready, set a wide saucepan over a medium heat. Cut the 250 g butter into cubes and add it to the pan, then scatter over both sugars.

5. 5

   Finish the sauce

   Once the butter has melted, stir in the espresso. Carefully add the rum, as it may splutter, and bring the mixture to the boil. Add the cream and halved walnuts. Turn the heat down and simmer for 5 minutes, until thickened and deep golden.

6. 6

   Coat the pudding

   Take the pudding out of the oven. If using a ring tin, turn it out onto a serving plate and brush the sauce all over; it will set into a delicate crisp coating as the cake cools. If using a baking dish, prick the top and pour over a third of the sauce.

7. 7

   Serve with sauce

   Lift the walnuts out of the sauce with a fork and use them to decorate the pudding. Serve with the remaining sauce in a jug and whipped cream, ice cream or custard if you like.

What is sticky toffee pudding?

Sticky toffee pudding is a British dessert made with a soft, date-sweetened sponge and a rich toffee sauce. Its exact beginnings are debated, but it is now a familiar pudding on British menus and at celebratory meals.

This version adds cinnamon, freshly grated nutmeg, walnuts, espresso and dark rum. The dates keep the sponge moist, while the coffee and rum add depth to the buttery sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 7g protein, 82g carbs, 31g fat.

The dates, flour and sugars provide most of the carbohydrates, while the butter, cream and walnuts contribute much of the fat. Eggs and walnuts add some protein, though the pudding is mainly a dessert rather than a protein-rich dish. Serve a slice with fresh fruit, or alongside a lighter main meal, to balance the overall plate.

Dates make the sponge

Date purée: soaking the stoned dates in boiling water softens them before blending, helping them disperse evenly through the batter. Scrape down the processor as needed so no large pieces remain.

Spice: freshly grated whole nutmeg gives a more fragrant result, while the measured cinnamon brings gentle warmth. Grate the nutmeg finely so it blends into the purée.

Mixing the batter

Walnuts: blending them into the mixture gives the sponge a little texture. Keep the batter mixing only until the flour has disappeared, so the finished pudding stays tender.

Tin choice: the ring tin gives a shaped cake that can be coated all over; the rectangular dish makes it easy to serve portions straight from the dish. Grease and flour either option well.

Watch the bake

Timing: the stated bake is 45 minutes at 180°C, but ovens and tin shapes can affect how quickly the centre cooks. Begin checking near the end of the bake.

Doneness: insert a skewer into the centre; it should come out clean. If there is wet batter clinging to it, return the pudding to the oven and check again shortly afterwards.

A sauce with depth

Espresso and rum: stir the espresso into the melted butter and sugar, then add the rum carefully because the hot mixture may splutter. Let the sauce come to the boil before adding the cream.

Finish: simmer gently for 5 minutes, until the sauce is thickened and deep golden. Keep the heat low once the cream and walnuts are in, and stir so the sauce does not catch.

Coating and serving

Ring tin: turn the pudding out while it is still warm and brush the sauce across the surface. As it cools, the coating sets into a delicate crisp layer.

Baking dish: prick the top and pour over a third of the sauce, keeping the rest for serving. The recipe also suggests lifting out the walnuts to decorate the pudding, with extra sauce and cream, ice cream or custard alongside.

Recipe notes & tips

• Stone the dates before weighing or blending them.
• Let the soaked dates sit covered for the full 10 minutes so they blend smoothly.
• Scrape down the food processor bowl during blending to catch any mixture stuck to the sides.
• Add the rum carefully to the hot butter mixture, as it can splutter.
• Keep some sauce aside for serving, especially if you use the baking dish method.
• Allow the coated ring pudding to cool so the sauce has time to set.

Variations

• No rum: replace it with the same amount of water or extra espresso for a rum-free sauce.
• Extra spice: add a little more cinnamon for a warmer flavour.
• Nut-free: leave out the walnuts for a smoother sponge and sauce.
• Coffee-free: use hot water in place of the espresso for a more classic toffee flavour.
• Individual puddings: bake the mixture in greased small moulds, checking each one for doneness earlier.

Common mistakes to avoid

• Skipping the date soak: the dates may blend unevenly; leave them covered in boiling water for 10 minutes.
• Overmixing after adding flour: this can make the sponge dense; stop as soon as the flour is combined.
• Rushing the bake: an underbaked centre will leave wet batter on the skewer; continue baking and check again.
• Adding rum too quickly: the sauce can splutter; pour it in carefully.
• Boiling the sauce hard after adding cream: it may catch or reduce too far; lower the heat and simmer gently.
• Using all the sauce on the pudding: keep some back to pour over the portions at the table.

How to store

Cover and refrigerate leftover pudding and sauce separately for up to 3 days. Reheat portions gently in the microwave or a low oven, and warm the sauce in a small pan or microwave, stirring before serving.

Frequently asked questions