Go Back Email Link
Print Recipe

Sticky Toffee Pudding

Prep Time30 minutes
Cook Time50 minutes
Course: Dessert

Equipment

  • 1 8- or 9-inch baking pan

Ingredients

The Cake

  • 150 grams dates, chopped
  • 1 teaspoon vanilla
  • ½ teaspoon bicarbonate of soda / baking soda
  • ½ teaspoon salt
  • 150 ml boiling water
  • 75 grams butter
  • 115 grams dark brown sugar
  • 125 grams self-rising flour (118g AP, 6g baking powder, 1g salt)

The Sauce

  • 300 grams dark brown sugar
  • 100 grams butter
  • 200 ml double cream (or heavy whipping cream)
  • 1 teaspoon salt

Instructions

The Cake

  • Preheat the oven to 325℉ Convection / 350℉ regular (165°C fan/ 175°C conventional)
  • Grease a medium sized baking dish (equivalent of about about 8-10” round)
  • Add the dates, vanilla, bicarb/baking soda and salt into a bowl and cover with the boiling water. Let soak for 15-30 minutes.
  • Cream the butter and sugar until well combined.
  • Mix in the eggs and flour.
  • Gradually add in the date mixture with its liquid. Doesn't matter if it splits a bit.
  • Pour the mixture into the baking dish and bake for 35-50 minutes until a toothpick comes out clean. (If you have a smaller dish, it'll be thicker and take longer; larger dish and it'll be on the shorter side of time.)

The Sauce

  • Add all the sauce ingredients to a 2-quart pan.
  • Stir over medium heat until melted and smooth.
  • Keep on heat until it begins to bubble then remove from the heat.
  • Pour about ¼ of the sauce over the pudding hot out of the oven. Then serve portions of the pudding with sauce and ideally ice cream.