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Classic Sticky Toffee Pudding Recipe for a Moist Sponge

Close-up of a rich, dark slice of sticky toffee pudding generously covered in dripping toffee sauce.
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You deserve a reliable recipe for a truly decadent classic sticky toffee pudding. We show you the method for creating a perfectly moist date sponge and a deeply flavorful homemade toffee sauce that will make your dessert memorable.

Ingredients

Scale
  • 1 cup (170g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce: 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry ingredients to the butter mixture, mixing until just combined. Stir in the milk and vanilla extract. Add the remaining dry ingredients and mix until you have a smooth batter.
  6. Gently fold the date and water mixture into the batter. The batter will be thin. Pour the batter into your prepared baking pan.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake bakes, prepare the toffee sauce. In a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color. Do not stir initially; gently swirl the pan if needed.
  9. Remove the pan from the heat. Carefully whisk in the butter until melted. Then, slowly pour in the heavy cream while whisking constantly. Add the salt. Return the pan to low heat and stir until the sauce is smooth. Keep warm.
  10. Once the pudding is out of the oven, poke holes all over the top using a skewer or fork. Pour about half of the warm toffee sauce evenly over the hot pudding. Let it soak in.
  11. Cut the pudding into squares and serve warm with the remaining homemade toffee sauce poured over each serving.

Notes

  • For an extra moist sponge, you can substitute the milk with buttermilk.
  • If you want a Gordon Ramsay pudding recipe feel, serve with vanilla ice cream or clotted cream.
  • You can make the toffee sauce ahead of time and gently reheat it before serving.

Nutrition

Find it online: https://yumdrizzle.com/sticky-toffee-pudding-recipe/