Print

Amazing Sticky Toffee Pudding (Warm British Dessert) Recipe

Sticky Toffee Pudding (Warm British Dessert)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic British Sticky Toffee Pudding. You get a warm, moist date cake soaked in a rich, sweet toffee sauce. It is perfect for a chilly evening treat.

Ingredients

Scale
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 cup pitted dates, chopped
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the Toffee Sauce:
  • 1 cup heavy cream
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. In a small bowl, pour the boiling water over the chopped dates and baking soda. Let this mixture sit while you prepare the batter.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
  7. Stir the date and water mixture into the batter. The batter will be thin.
  8. Pour the batter into your prepared baking pan.
  9. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. While the cake bakes, prepare the toffee sauce. In a medium saucepan, combine the heavy cream, brown sugar, and butter.
  11. Bring the sauce to a simmer over medium heat, stirring constantly until the butter and sugar dissolve. Remove from heat and stir in the vanilla extract. Keep warm.
  12. Once the cake is done, poke holes all over the top using a fork or skewer.
  13. Pour about half of the warm toffee sauce evenly over the hot cake. Let the cake absorb the sauce.
  14. Cut the pudding into squares and serve warm with extra toffee sauce poured over each serving.

Notes

  • This recipe captures the balance between Spoon’s deep comfort and Sprout’s fresh approach.
  • For an extra bright flavor, you can zest a small orange into the cake batter.
  • Serve this best with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://spoonsprout.com/sticky-toffee-pudding-warm-british-dessert-recipe/