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Classic Sticky Toffee Pudding Recipe: Moist Sponge and Velvety Sauce

Close-up of a rich, moist slice of sticky toffee pudding recipe covered in dripping caramel sauce on a white plate.
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Follow this straightforward recipe to make a truly decadent classic sticky toffee pudding. You will achieve a perfectly moist date sponge cake and a deeply flavorful, luscious homemade toffee sauce.

Ingredients

Scale
  • 1 cup (170g) dried dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed dark brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan or 6 individual ramekins.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes. This step is key for a moist cake.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk and vanilla extract. Mix in the remaining dry ingredients until the batter is smooth.
  6. Gently fold in the date and water mixture until fully incorporated. Do not overmix.
  7. Pour the batter into your prepared pan or ramekins. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the pudding bakes, prepare the toffee sauce. In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a deep amber color. Watch carefully to prevent burning.
  9. Remove the pan from the heat. Carefully whisk in the butter until melted. Slowly pour in the heavy cream and milk, whisking constantly until smooth. Stir in the vanilla extract and salt. The sauce will bubble vigorously.
  10. Once the pudding is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm pudding using a fork or skewer.
  11. Pour about half of the warm toffee sauce evenly over the hot pudding, allowing it to soak in.
  12. Serve the sticky toffee pudding warm, topped with extra homemade toffee sauce and, optionally, vanilla ice cream or whipped cream.

Notes

  • For an extra rich flavor, use dark brown sugar in the cake batter instead of light brown sugar.
  • If you prefer a Gordon Ramsay sticky toffee pudding texture, ensure you do not skip soaking the dates in the baking soda water; this tenderizes them completely.
  • You can make the toffee sauce up to three days ahead. Reheat gently on the stovetop before serving.

Nutrition

Find it online: https://dishicious.com/sticky-toffee-pudding-recipe/