Sticky toffee pudding

Ingredients

• 200 gpitted dried dates, roughly chopped
• 200 mlboiling water
• 1 teaspoonbicarbonate of soda
• 80 gunsalted butter, softened
• 2 tablespoonsblack treacle
• 60 gbrown sugar
• 2eggs
• 150 gplain flour
• 1 tablespoonbaking powder
• 1 knobbutter, for greasing
• 150 gunsalted butter, softened
• 250 gbrown sugar
• 1 tablespoonblack treacle
• 200 mldouble cream
• 24 × 20 cmcake tin

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Grease the tin

   Lightly grease the 24 × 20 cm cake tin.

3. 3

   Soak the dates

   Put the dates, boiling water and bicarbonate of soda in a bowl. Stir and leave to stand for 10 minutes.

4. 4

   Beat butter and treacle

   In a food processor, beat the 80 g butter with 2 tablespoons of black treacle until combined.

5. 5

   Add the sugar

   Add 60 g brown sugar and mix again.

6. 6

   Beat in eggs

   Add one egg and beat until incorporated. Add the other egg and continue beating until the mixture is smooth.

7. 7

   Mix the dry ingredients

   Lower the speed, then add the flour and baking powder, mixing until you have a smooth, thick batter.

8. 8

   Add the dates

   Tip the chopped dates and their soaking liquid into the batter, then mix gently to combine.

9. 9

   Fill the tin

   Pour the batter into the prepared tin.

10. 10

    Bake the sponge

    Bake in the preheated oven for 35 minutes.

11. 11

    Melt the sauce ingredients

    In a saucepan over very low heat, melt the 150 g butter with 250 g brown sugar and 1 tablespoon of black treacle.

12. 12

    Stir until smooth

    Stir gently until the ingredients have melted and the mixture is uniform.

13. 13

    Add the cream

    Stir in the double cream, then turn up the heat.

14. 14

    Bring to the boil

    Bring the sauce to the boil, then remove the pan from the heat.

15. 15

    Pierce the pudding

    As soon as the pudding comes out of the oven, prick its surface all over with a fork.

16. 16

    Soak with sauce

    Pour about one third of the sauce over the pudding, making sure the surface is completely covered.

17. 17

    Keep sauce warm

    Cover the remaining sauce in the pan to keep it warm.

18. 18

    Rest the pudding

    Leave the pudding to stand for 30 minutes.

19. 19

    Serve warm

    Serve with vanilla ice cream or custard and the remaining toffee sauce.

What is sticky toffee pudding?

Sticky toffee pudding is a British dessert made from a soft date sponge covered with rich toffee sauce. This version soaks the baked sponge with some of the sauce, then serves the rest alongside.

Dates give the sponge sweetness and moisture, while the warm sauce makes it especially suited to serving as a cosy shared dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 5g protein, 60g carbs, 20g fat.

The dates, flour and sugars provide most of the carbohydrates, while butter and double cream contribute much of the fat; the eggs and flour provide some protein. Serve a slice with fruit or alongside a lighter meal to balance the richness of the dessert.

Why dates are soaked

Date soak: the boiling water and bicarbonate of soda soften the chopped dates during their 10-minute rest. The dates and soaking liquid both go into the batter, adding moisture as well as fruit pieces.

Chopping: roughly chopped dates are easier to distribute through the sponge than whole dates, so you get pieces throughout each serving.

Getting a smooth batter

Butter and treacle: beat them together first so the treacle is evenly incorporated before adding the sugar and eggs.

Eggs: beat in each egg separately, waiting for it to combine before adding the next. Add the flour and baking powder at a lower speed, mixing only until the batter is smooth and thick.

Making the toffee sauce

Gentle heat: melt the butter, brown sugar and treacle over a very low heat, stirring gently until the mixture is uniform.

Cream: stir it in before increasing the heat and bringing the sauce to the boil. Remove the pan from the heat once it boils.

How to tell it is ready

Baking: the recipe gives 35 minutes at 180°C. Keep to that timing, and check that the centre of the sponge is cooked through before taking it out.

Soaking: prick the pudding all over while it is fresh from the oven, then pour over about one third of the sauce. The 30-minute rest gives the sponge time to take it up.

Serving the pudding

Sauce: keep the remaining portion covered in the pan so it stays warm for serving.

To serve: offer vanilla ice cream or custard alongside the pudding, with the reserved sauce for spooning over each portion.

Recipe notes & tips

• Chop the dates roughly before soaking so they mix more evenly into the batter.
• Let the dates stand for the full 10 minutes in the boiling water and bicarbonate of soda.
• Add the eggs one at a time and beat each one in before adding the next.
• Use low heat to melt the sauce ingredients, stirring gently.
• Prick the sponge while it is still hot so the first portion of sauce can soak in.
• Keep the remaining sauce covered while the pudding rests.

Variations

• Serve with custard: swap vanilla ice cream for warm custard.
• Serve with ice cream: pair each warm portion with a scoop of vanilla ice cream.
• Extra sauce: spoon more of the reserved toffee sauce over each serving.
• Individual portions: divide the batter between smaller baking dishes and check them for doneness during baking.

Common mistakes to avoid

• Skipping the date soak: give the dates the full 10 minutes in boiling water and bicarbonate of soda.
• Adding both eggs at once: beat them in separately so each is incorporated before the next goes in.
• Overmixing the flour: lower the processor speed and stop once the batter is smooth and thick.
• Heating the sauce too quickly: melt the butter, sugar and treacle over very low heat before adding the cream.
• Forgetting to prick the sponge: pierce the surface all over as soon as it comes out of the oven so the sauce can seep in.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat individual portions until warm, and warm the reserved sauce gently in a saucepan or microwave, stirring before serving.

Frequently asked questions