Description
A rich and indulgent British dessert, sticky toffee pudding features a moist sponge made with dates, topped with a luscious toffee sauce. Served warm with ice cream or custard, it’s the perfect comfort treat.
Ingredients
- 225 g (8 oz) dates, stoned and finely chopped
- 175 ml (6 oz) boiling water
- 1 tsp pure vanilla extract
- 175 g (6 oz) self‑raising flour
- 1 tsp baking soda
- 2 large eggs, lightly beaten
- 85 g (3 oz / 6 tbsp) unsalted butter, softened (plus extra for greasing)
- 140 g (5 oz) demerara sugar or cane sugar
- 2 tbsp black treacle
- 100 ml (3½ oz) milk
- 175 g (6 oz) light muscovado sugar (for the sauce)
- 55 g (2 oz / 4 tbsp) unsalted butter, cut into pieces (for the sauce)
- 225 ml (8 oz) double cream (heavy cream) (for the sauce)
- 1 tbsp black treacle (for the sauce)
Instructions
- Preheat oven to 160 °C (325 °F) / Gas mark 3. Grease and lightly flour an 8 × 8 × 2½‑inch baking tin or individual pudding tins.
- Place chopped dates in a bowl, pour over boiling water, and let soak for 20 minutes. Stir in vanilla extract.
- Sift flour and baking soda into a large bowl.
- In a separate bowl, cream the butter and sugar until light and creamy.
- Gradually beat in eggs, mixing well after each addition. Add black treacle and mix until combined.
- Fold in one-third of the flour, followed by one-third of the milk. Repeat until fully incorporated.
- Stir in the soaked dates with their liquid. Mix gently until batter is thick and combined.
- Pour into prepared tin and bake for 45–50 minutes or until sponge is raised and firm. Let rest in tin for 10 minutes before turning out.
- To make the sauce, melt butter, muscovado sugar, and half the cream in a saucepan over medium heat. Bring to a boil, stirring constantly.
- Add treacle and simmer for 2 minutes. Remove from heat and stir in remaining cream.
- Serve sponge warm with generous amounts of sauce, accompanied by vanilla ice cream or custard.
- For individual puddings, divide batter among six 200 ml tins and bake for 20–25 minutes. Turn out and serve with sauce.
Notes
- Can be made in advance and reheated before serving.
- Replace black treacle with dark molasses or dark golden syrup if unavailable.
- Add spices like cinnamon or ginger for extra warmth.
- Serve with ice cream, custard, or whipped cream.
- Store in the fridge for up to 2 days or freeze for up to a month.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion (approx. 1/6 of recipe)
- Calories: 530
- Sugar: 47g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
