Sticky Toffee Pudding

Ingredients

• 200 gdried pitted dates, chopped
• 300 mlwater
• 60 gblock margarine or butter, at room temperature
• 150 gsoft dark brown sugar
• 2free-range eggs, beaten and at room temperature
• 2 tbspgolden syrup
• 2 tbspblack treacle
• 1 tspvanilla extract
• 200 gself-raising flour
• 1 tbspbicarbonate of soda
• 100 gblock margarine or butter
• 100 gsoft dark brown sugar
• 150 mldouble cream

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C, or 160°C for a fan oven or Gas Mark 4. Grease a 20 × 20 cm square tin with butter or margarine, dust it with a little flour and set it aside.

2. 2

   Steep the dates

   Put the chopped dates and water in a small pan and bring to the boil. Lower the heat and simmer for 1 minute, then take the pan off the heat and leave the dates to steep.

3. 3

   Mix the batter

   In a large bowl, cream together the 60 g butter or margarine and 150 g sugar until well combined. Mix in the golden syrup, treacle, eggs and vanilla, then sift in the flour and fold it in gently. Set the batter aside.

4. 4

   Blend the dates

   Blend the date and water mixture with a hand blender, or mash it with a potato masher. Stir in the bicarbonate of soda; the mixture will become frothy.

5. 5

   Combine and pour

   While the date mixture is still warm, add it to the batter and mix until combined. Pour the batter into the prepared tin.

6. 6

   Bake the pudding

   Bake in the preheated oven for 30–35 minutes, until the pudding is firm. When it is cool enough to handle, turn it out onto a wire rack and leave it to cool completely.

7. 7

   Make the sauce

   Put the 100 g butter or margarine, 100 g brown sugar and double cream in a small pan. Bring gently to the boil, then reduce the heat and simmer for a few minutes, stirring continuously.

8. 8

   Serve with sauce

   Pour the toffee sauce over portions of pudding just before serving.

What is sticky toffee pudding?

Sticky toffee pudding is a British dessert of moist sponge made with dates, finished with a buttery brown sugar and cream sauce. It is usually served warm, often with custard, cream or ice cream.

Date sponge: The dates are steeped in hot water and blended before being folded into the batter. This gives the pudding its characteristic soft, dark crumb, while the separate sauce keeps the finish rich and glossy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 6g protein, 73g carbs, 20g fat.

The dates, flour and sugars provide most of the carbohydrates, while the butter or margarine and double cream account for much of the fat. Eggs contribute some protein, though this is primarily a dessert rather than a protein-rich dish. Balance a portion with fruit or serve it after a meal that includes vegetables and a source of protein.

Why the dates are steeped

Warm water softens the chopped dates so they can blend or mash into the sponge mixture. Adding the bicarbonate of soda makes the date mixture frothy; that reaction is expected, so there is no need to wait for it to settle.

Warm mixture: Add the dates while they are still warm, as directed, and combine them with the batter before pouring it into the tin.

Getting a tender sponge

Cream the butter or margarine with the sugar until evenly mixed, then fold in the sifted flour gently. Once the flour goes in, avoid beating the batter more than needed to bring it together.

Room-temperature eggs: They mix more readily into the creamed ingredients. The recipe also calls for the butter or margarine to be at room temperature for the sponge.

Checking when it is baked

Bake the pudding for 30–35 minutes at 180°C, or 160°C in a fan oven. It is ready when the sponge feels firm; the exact time can vary with the oven and tin.

Cooling: Let the pudding cool enough to handle before turning it onto a wire rack. The method calls for it to cool completely before serving with the sauce.

Making the toffee sauce

Warm the butter or margarine, brown sugar and double cream together gently, stirring continuously. Once the mixture comes to the boil, lower the heat and simmer it for a few minutes.

Serve the sauce over individual portions just before eating. For a warm pudding, reheat the sponge separately and add the sauce at serving time.

What to serve alongside

Custard, pouring cream or a scoop of ice cream are all classic partners for the warm sponge and sweet sauce. Choose one to complement the pudding without covering up its date and treacle flavour.

For a less rich plate, serve a smaller portion with a modest spoonful of sauce. The sauce can also be offered separately so everyone can add the amount they prefer.

Recipe notes & tips

• Chop the dates before heating so they soften evenly in the water.
• Use a hand blender for a smoother date mixture, or a potato masher if you prefer a more textured sponge.
• Sift the self-raising flour before folding it into the batter.
• Keep stirring the sauce as it simmers so it heats evenly.
• Let the pudding cool on a wire rack before turning it out of the tin.

Variations

• Butter choice: Use either block butter or block margarine for the sponge and sauce, as listed.
• Coarser dates: Mash the softened dates instead of blending them for a more textured batter.
• Sauce on the side: Serve the toffee sauce separately so each person can choose how much to add.
• Custard pairing: Serve warm portions with custard instead of cream or ice cream.
• Ice-cream pairing: Add a scoop of ice cream alongside the pudding for a contrast in temperature.

Common mistakes to avoid

• Overmixing the flour: Fold it in gently and stop once the batter is combined.
• Skipping the date steep: Simmer the dates for 1 minute, then leave them in the water to soften.
• Worrying about foam: The date mixture froths after the bicarbonate of soda is added; this is normal.
• Boiling the sauce hard: Bring it gently to the boil, then reduce the heat and simmer while stirring.
• Turning it out too soon: Wait until the pudding is cool enough to handle before moving it to a rack.

How to store

The description notes that the pudding is make-ahead and freezer-friendly. Cool it completely, wrap or cover it well, and store it in the fridge or freeze it; thaw frozen pudding before reheating. Reheat portions until warm and serve with freshly warmed sauce.

Frequently asked questions