Sticky Toffee Pudding

This isn’t dessert — it’s dessert seduction. Hot, molten, and drenched in glossy caramel, this sticky toffee pudding doesn’t just comfort, it wrecks. The sponge is rich and dark, soft from blitzed dates, laced with brown sugar and just the right amount of rise. Then the sauce hits — molten gold made from butter, cream, and more sugar than good sense allows. It soaks through the sponge, floods your plate, and clings to your spoon like it knows it’s your weakness. This is no polite pudding. This is a spoon-dragging, lip-staining, soul-warming monster — and it begs to be devoured hot.

Ingredients

Serves 6

For the sponge:

175g pitted dates 200ml boiling water 1 tsp bicarbonate of soda 85g unsalted butter, softened 140g dark brown sugar 2 large free-range eggs 175g self-raising flour

For the toffee sauce:

100g unsalted butter 100g dark brown sugar 150ml double cream

Equipment needed

Food processor or blender Mixing bowls Electric mixer or wooden spoon Spatula 20cm square or round baking dish Small saucepan Whisk Measuring jug Sieve (optional)

Step-by-step method

1. Prep the dates.

Place 175g of pitted dates in a heatproof bowl or jug. Pour over 200ml of freshly boiled water. Add 1 teaspoon of bicarbonate of soda and stir gently. Let the mixture sit for 10 minutes — the dates will soften, the soda will fizz slightly, and the liquid will darken.

2. Blitz into a paste.

Transfer the soaked dates and all their liquid into a food processor or blender. Blitz until smooth — you’re after a thick, glossy purée. This is the dark, sticky soul of the pudding.

3. Cream the butter and sugar.

In a mixing bowl, beat 85g of softened butter with 140g of dark brown sugar until light and fluffy. Use an electric mixer if you’ve got one — you want air and smoothness. Scrape down the sides and keep going until it looks soft and mousse-like.

4. Beat in the eggs.

Crack in the eggs one at a time, beating well after each. Don’t panic if the mixture looks a little split — the flour will bring it back. Just make sure the eggs are fully incorporated before moving on.

5. Fold in the flour and dates.

Sift in 175g of self-raising flour and fold gently using a spatula or wooden spoon. Add the blitzed date mixture and fold again until you have a smooth, thick, sticky batter. Don’t overmix — just combine until you can’t see streaks.

6. Prepare the dish.

Grease a 20cm baking dish with butter and line the base with parchment if you’re nervous about sticking. Spoon in the batter, level the top, and give it a gentle tap on the counter to release any trapped air.

7. Bake it dark.

Place the dish in a preheated oven at 180°C (160°C fan) and bake for 30–35 minutes. The top should rise, turn deep brown, and crack slightly across the surface. Insert a skewer — it should come out clean or with a few moist crumbs. Don’t overbake. Moist is magic.

8. Make the sauce.

In a small saucepan, melt 100g of butter with 100g of dark brown sugar over medium heat. Stir until the sugar dissolves and it starts to bubble. Pour in 150ml of double cream and whisk until smooth and glossy. Let it simmer for 2–3 minutes — the sauce should thicken and coat the back of a spoon.

9. Drench and serve.

Remove the pudding from the oven and leave it to sit for 5 minutes. Pour over half the sauce while still hot — it should seep into the sponge like molten gold. Cut into squares or spoon out while warm, serving with extra sauce over the top.

10. Optional but savage:

Serve with vanilla ice cream or cold double cream. The contrast between hot sponge and cold cream is the kind of indulgence that rewires your brain.

Serving tips

Serve it warm and soaked. Drizzle extra sauce at the table for effect. Pair with vanilla ice cream, clotted cream, or even custard if you want traditional indulgence. For something sharper, a spoon of crème fraîche adds contrast. Serve in deep bowls to catch every drip — this pudding floods.

Chef’s notes

Date prep is key. Don’t rush the soak. Let them soften properly — it’s what gives the sponge its sticky structure. Blitz until smooth for the most luscious texture.

Dark brown sugar is essential. Light brown sugar won’t deliver the same treacle hit. Molasses is your friend here.

Sponge should be soft, not dry. Slight underbaking is better than overbaking — the sauce saves it either way, but dry sponge won’t recover.

Sauce can be made ahead. Store in a jar in the fridge and reheat gently in a pan or microwave until pourable. Make double — you’ll want it on pancakes, porridge, or even straight from the spoon.

Freeze-friendly. The pudding freezes well. Cool completely, portion, and freeze. Reheat in the microwave or oven with a splash of sauce to restore moisture.

Want to take it up a notch? Add a splash of dark rum or whisky to the sauce for warmth. Stir in chopped pecans or walnuts for texture. Or infuse the cream with a split vanilla pod before making the sauce.

Vegan option? Use a plant-based butter, oat cream, and egg replacer in the sponge. Swap dairy cream in the sauce for coconut cream and use brown sugar and vegan butter. It won’t be identical — but it will be outrageous in its own right.

Final thought

Sticky toffee pudding isn’t dessert — it’s a declaration. It says you’ve earned this. That you want flavour, heat, sweetness, and indulgence with no apologies. This is spoon-first, mouth-open comfort — warm, wet, and dangerously moreish. The sauce drips. The sponge sighs. And you? You won’t leave a drop behind.

Health stats (per serving)

Each portion delivers approximately 2,600kJ (620kcal), with 31g of fat, 19g of saturates, 44g of sugars, and 0.9g of salt. Carbohydrates come in at 75g, protein at 5g, and fibre at 2.5g — indulgent, rich, and engineered for satisfaction, not restraint.

Disclaimer

Every effort has been made to ensure the accuracy and clarity of this recipe. However, all individuals are responsible for verifying the ingredients, techniques, and methods they use. Always check packaging labels for the most up-to-date information regarding allergens, cross-contamination risks, and suitability for specific dietary needs, including gluten-free, nut-free, dairy-free, vegetarian, or vegan requirements.

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