Sticky Toffee Pudding Dessert (Printable)

Moist date cake drenched in rich toffee sauce offers a warm, indulgent treat for any occasion.

# What You'll Need:

→ For the Pudding

01 - 7 oz pitted dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 7 tbsp unsalted butter, softened
05 - 3/4 cup light brown sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1 1/2 cups self-raising flour
09 - 1/2 tsp salt

→ For the Toffee Sauce

10 - 1 cup light brown sugar
11 - 7 tbsp unsalted butter
12 - 1 cup double cream
13 - 1 tsp vanilla extract
14 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Grease an 8 x 8 inch baking dish or individual ramekins.
02 - Place chopped dates in a bowl, pour over boiling water, add baking soda, and set aside for 10 minutes to soften.
03 - In a large bowl, cream together softened butter and light brown sugar until light and fluffy.
04 - Beat in the eggs one at a time, then mix in the vanilla extract.
05 - Fold in self-raising flour and salt, then gently stir in the softened date mixture including liquid until just combined.
06 - Pour batter into the prepared dish and bake for 35–40 minutes until a skewer inserted in the center comes out clean.
07 - Simmer light brown sugar, butter, and double cream in a saucepan over medium heat, stirring constantly until thickened (3–4 minutes). Stir in vanilla and a pinch of salt.
08 - Remove pudding from oven, poke holes all over with a skewer, and pour half the warm toffee sauce over. Allow to soak for 5 minutes.
09 - Cut into squares and serve warm with remaining toffee sauce drizzled on top. Optional: accompany with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The date-studded cake stays impossibly moist for days, soaking up toffee sauce like a sweet sponge.
  • It fills your kitchen with a caramel warmth that makes everyone wander in asking what smells so good.
  • You can make it hours ahead and reheat it without losing any of that melting, indulgent texture.
02 -
  • Don't drain the date mixture; the liquid is part of the batter and keeps the pudding moist.
  • Poking holes in the warm pudding before adding sauce is essential for that signature soaked texture.
  • If the sauce thickens too much as it cools, gently reheat it with a splash of cream to loosen it up.
03 -
  • Use a light hand when mixing the batter; overworking it makes the pudding dense instead of tender.
  • Reserve some of the sauce to pass at the table so everyone can add more as they like.
  • If you're reheating leftovers, a few seconds in the microwave brings back that just-baked warmth perfectly.

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