Sticky Toffee Pudding

Sticky Toffee Pudding

A classic British sponge made with chopped dates and steeped in a buttery toffee sauce. Served warm with double cream or custard, it is the definitive comfort pudding of the United Kingdom.

Prep

20 min

Cook

40 min

Total

60 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) pitted medjool dates, chopped; traditional choice
• •240 ml (1 cup) boiling water
• •1 tsp baking soda (bicarbonate of soda)
• •175 g (¾ cup plus 1 tbsp) unsalted butter, softened, plus extra for greasing
• •175 g (¾ cup plus 1 tbsp) dark brown muscovado sugar, soft variety; gives the signature depth
• •3 large eggs, lightly beaten
• •1 tsp vanilla extract
• •200 g (1⅔ cups) self-raising flour, or 200 g plain flour plus 3 tsp baking powder
• •0.5 tsp (½ tsp) fine sea salt
• •200 g (1 cup) dark brown muscovado sugar, for the sauce
• •115 g (½ cup) unsalted butter, for the sauce
• •175 ml (¾ cup) double cream, plus extra to serve; or thick pouring cream
• •1 tbsp vanilla extract, optional, for the sauce
• •1 pinch fine sea salt, for the sauce
• •double cream or fresh custard, to serve

Steps

1. 1 Preheat the oven to 180°C / 350°F (fan 160°C / 325°F). Generously butter a 1.2 litre (about 5 cup) ovenproof pudding basin or a 20 cm (8 in) square baking dish.
2. 2 Place the chopped dates in a heatproof bowl. Pour over the 240 ml boiling water and stir in the baking soda. Leave to steep for 10 minutes until soft and sludgy, then mash lightly with a fork.
3. 3 In a large bowl, beat the 175 g softened butter with the 175 g dark brown sugar until pale and fluffy, about 3 minutes by electric mixer. Beat in the eggs a little at a time, then the vanilla, scraping down the bowl.
4. 4 Fold in the self-raising flour and salt in two additions, alternating with the date mixture, until you have a smooth, loose batter.
5. 5 Pour into the prepared dish. Bake on the middle shelf for 35–40 minutes, until risen, dark, and springy on top; a skewer inserted into the centre should come out clean or with a few moist crumbs. Internal temperature of the sponge should read at least 95°C / 200°F on an instant-read thermometer.
6. 6 While the pudding bakes, make the toffee sauce: in a small heavy saucepan over low heat, melt the 115 g butter with the 200 g dark brown sugar, stirring until the sugar dissolves. Raise the heat slightly and let the mixture bubble for 2 minutes.
7. 7 Take the pan off the heat and carefully whisk in the 175 ml double cream, vanilla and salt. The sauce will foam up and seize at first, then smooth out into a glossy toffee. Return to a gentle simmer for 1 minute. Keep warm.
8. 8 Rest the baked pudding for 5 minutes. To serve the traditional way, spoon warm puddings into bowls and pour over a generous amount of hot toffee sauce so it soaks in. Pass extra sauce and cold double cream or warm custard separately.