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a warm sticky toffee pudding portion drenched in glossy toffee sauce arranged in a wide horizontal shot on a rustic plate, a jug of cream and a spoon nearby, warm candlelight, shallow depth of field, landscape orientation

Sticky Toffee Pudding

A warm serving of moist date sponge soaked in rich and buttery toffee sauce and cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pudding
  • 1 cup dates pitted and chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1.5 cups all-purpose flour
  • 0.5 cup butter softened
  • 0.75 cup brown sugar packed
  • 2 eggs
Toffee Sauce
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar packed
  • 1/2 cup heavy cream

Method
 

  1. Soak the dates in the boiling water with the baking soda for 10 minutes.
  2. Cream the butter and brown sugar, then beat in the eggs.
  3. Fold in the flour, then stir in the soaked dates and their liquid.
  4. Pour into a greased dish and bake at 350F for about 30 minutes.
  5. While the pudding bakes, combine the sauce butter, light brown sugar, and heavy cream in a small heavy saucepan. Bring to a gentle boil over medium-low heat, stirring constantly, and cook for about 8 minutes, until slightly thickened.
  6. Pour the warm sauce over the cake and serve right away.

Notes

It's best warm, so reheat gently if you make it ahead.