Why You’ll Love Sticky Toffee Pudding with Ice Cream Recipe
This recipe delivers a perfectly soft and flavorful cake thanks to the natural sweetness and moisture from the dates. The toffee sauce seeps into the sponge, creating a luscious dessert that feels indulgent without being complicated to prepare.
It’s simple enough for beginner bakers yet impressive enough to serve guests. The contrast between the warm pudding and cold vanilla ice cream creates a delightful balance of temperatures and textures. Plus, the ingredients are easy to find, and the method is straightforward, making it a reliable go-to dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake (Pudding):
200 g pitted dates, chopped
300 ml boiling water
1 teaspoon baking soda
80 g butter, at room temperature
150 g brown sugar
2 eggs
200 g self-rising flour
1 teaspoon vanilla extract
For the Toffee Sauce:
150 g butter
200 g brown sugar
200 ml cream
For Serving:
vanilla ice cream
Directions
Preheat your oven to 350°F (180°C). Grease a 20 cm square baking pan and set it aside.
Place the chopped dates in a bowl. Pour the boiling water over them and stir in the baking soda. Let the mixture sit for about 10 minutes until the dates soften. Mash them with a fork or blend into a thick puree.
In a separate bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold the self-rising flour into the mixture, then gently add the date puree. Mix with a spatula just until combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until the surface springs back when lightly pressed and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the toffee sauce. In a saucepan over medium heat, melt the butter and brown sugar together. Let the mixture boil for 3 minutes, stirring occasionally. Carefully add the cream and continue boiling for another 2 minutes, stirring until the sauce thickens and becomes smooth.
Once the cake is baked, remove it from the oven and poke holes all over the surface with a toothpick or skewer. Pour half of the warm toffee sauce over the cake and allow it to soak in for about 10 minutes.
Serve warm, drizzled with the remaining toffee sauce and topped with a scoop of vanilla ice cream.
Servings and timing
Servings: 6 to 8
Preparation time: 20 minutes
Baking time: 30 to 35 minutes
Soaking time: 10 minutes
Total time: approximately 1 hour
Variations
For extra sauce lovers, increase the sauce ingredients by about 20 percent to create a more indulgent finish.
Add chopped walnuts or pecans to the batter for added texture and a nutty flavor.
For a deeper caramel taste, use dark brown sugar instead of light brown sugar in both the cake and the sauce.
You can also divide the batter into individual ramekins for personal-sized puddings. Adjust the baking time slightly, checking for doneness a few minutes earlier.
Storage/Reheating
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Keep the sauce in a separate container to maintain its texture.
To reheat, warm individual portions in the microwave for 20 to 30 seconds until heated through. Reheat the sauce gently in a small saucepan over low heat or in short microwave intervals, stirring between each interval.
The pudding can also be frozen for up to 2 months. Wrap tightly before freezing and thaw overnight in the refrigerator before reheating.
FAQs
Can I prepare Sticky Toffee Pudding in advance?
Yes, you can bake the cake a day ahead and store it covered. Reheat before serving and prepare the sauce fresh or reheat the stored sauce.
Can I substitute all-purpose flour for self-rising flour?
Yes. Add 2 teaspoons of baking powder and a pinch of salt to 200 g of all-purpose flour to replace self-rising flour.
Why are the dates soaked in baking soda?
The baking soda softens the dates and helps create a moist, tender texture in the finished cake.
Can I make this dessert without eggs?
You can replace each egg with a flax egg or a commercial egg substitute, though the texture may be slightly denser.
What type of cream is best for the sauce?
Heavy cream or whipping cream works best for a rich and smooth toffee sauce.
How do I know when the pudding is done baking?
The top should spring back when gently pressed, and a toothpick inserted in the center should come out clean.
Can I double the recipe?
Yes, simply double all the ingredients and use a larger baking dish. You may need to adjust the baking time slightly.
Can I make it less sweet?
You can slightly reduce the sugar in the sauce, but keep in mind that sweetness is a key part of this dessert’s flavor profile.
Is it necessary to poke holes in the cake?
Yes, poking holes allows the sauce to soak deeply into the cake, making it extra moist and flavorful.
Should Sticky Toffee Pudding be served warm or cold?
It is best served warm so the sauce remains silky and the ice cream gently melts into the pudding.
Conclusion
Sticky Toffee Pudding with Ice Cream is a timeless dessert that brings together rich caramel flavors, a moist and tender crumb, and a luxurious toffee sauce. Served warm with a scoop of vanilla ice cream, it creates a comforting and satisfying treat that’s perfect for gatherings, celebrations, or simply enjoying a special homemade dessert.
