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Sticky Toffee Pudding

A luscious British dessert featuring a moist cake made with dates, drizzled with a rich toffee sauce that creates a warm and indulgent delight.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 200 g pitted dates, chopped Chopped small for better integration.
  • 250 ml hot water Used to hydrate dates.
  • 1 teaspoon baking soda Helps to hydrate dates.
  • 115 g butter, softened Use vegan butter for a vegan version.
  • 150 g brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 200 g wheat flour Substitute with gluten-free flour as needed.
  • 1 teaspoon baking powder
  • 1 pinch salt
For the Toffee Sauce
  • 200 ml whipping cream Use coconut cream for a vegan version.
  • 100 g brown sugar for the sauce

Method
 

Preparation
  1. Preheat the oven to 180 degrees C and grease a 20 cm cake pan.
  2. Mix the chopped dates with the hot water and baking soda in a bowl, and let them rest for 15 minutes to hydrate.
  3. In another bowl, beat the softened butter with the brown sugar until smooth and creamy.
  4. Add the eggs one by one, mixing well after each addition, then incorporate the vanilla extract.
  5. Add the date mixture to the butter mixture and mix until well integrated.
  6. Sift the flour, baking powder, and salt over the mixture and stir carefully until no lumps remain.
  7. Pour the batter into the greased pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Toffee Sauce Preparation
  1. While the cake cools, prepare the toffee sauce by heating the whipping cream and brown sugar in a saucepan over medium heat, stirring constantly until the sugar dissolves.
  2. Bring to a boil and cook for 5 minutes.
Serving
  1. Serve the cake hot, drizzled with the toffee sauce, and add a scoop of vanilla ice cream on the side if desired.

Notes

Serve warm and consider topping with crushed toasted almonds or flaky sea salt. Wrap any leftover cake tightly in the fridge for up to 3 days. For optimal texture, make the toffee sauce fresh when serving.