Loading...
Loading...
Soaking chopped dates in hot water and baking soda before blending them into the batter is what breaks them down into a paste that melts throughout the sponge, keeping it deeply moist without any visible date chunks. Poured warm toffee sauce over the finished cake right before serving soaks in just enough to make this one of Britain's most requested puddings.
Per serving
420kcal
Calories
Prep Time
20 min
Cook Time
35 min
Servings
8 people
Difficulty
medium
4g
Protein
58g
Carbs
20g
Fat
3g
Fiber
44g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 180°C (350°F) and grease an 8x8-inch baking dish.
Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let sit for 10 minutes, until the dates soften.
Blend the softened date mixture until smooth using an immersion blender or food processor.
In a large bowl, beat the softened butter and brown sugar together for 2-3 minutes, until fluffy. Add the eggs one at a time, beating well after each.
Sift in the flour and baking powder, folding gently to combine.
Fold in the blended date mixture and vanilla extract until the batter is smooth and evenly combined.
Pour the batter into the prepared dish and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
While the pudding bakes, make the toffee sauce: combine the brown sugar, butter, and heavy cream in a saucepan over medium heat, stirring until the sugar dissolves. Simmer for 3-4 minutes, until slightly thickened.
Once the pudding is out of the oven, poke several holes across the top and pour about a third of the warm toffee sauce over it, letting it soak in.
Serve warm, sliced into portions, with the remaining toffee sauce poured over each piece.
Blend the Dates Completely Smooth: This is what melts the dates into the batter itself rather than leaving visible chunks, giving the pudding its signature deeply moist, uniform texture. Poke Holes Before Adding the First Layer of Sauce: This lets the warm toffee sauce soak into the sponge rather than just sitting on top, keeping the pudding extra moist. Serve While Warm: Sticky toffee pudding is traditionally served warm, often with vanilla ice cream or custard, since the toffee sauce is at its best when still slightly warm and glossy.
Yes, bake the sponge a day ahead and store covered at room temperature, then warm gently and pour fresh toffee sauce over it before serving.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Soaking the rice first, then breaking it down slightly as it simmers, is what gives kheer its characteristically thick, slightly grainy body rather than the smoothness of a custard-based pudding. Slow-simmered in full-fat milk until it reduces by nearly half, this is the dessert served at nearly every Pakistani wedding and Eid gathering, finished with a scatter of nuts and a whisper of cardamom.
Whisking the hot milk into the egg yolks gradually (rather than dumping it in) is what tempers them properly, preventing the custard from turning into sweet scrambled eggs the moment it hits the heat. Sliced fresh banana folded directly into the cooled pastry cream, rather than just layered on top, means every bite gets banana flavor instead of finding it only in certain spots.
Blind-baking the tart shell with pie weights first is what prevents a soggy bottom once the lemon curd goes in - skip this and the pastry never fully crisps under the weight of the filling. A torched, swirled meringue on top brings the classic sweet-tart contrast that makes this tart a French bistro staple.
A water bath is what keeps the custard's gentle, even heat from ever spiking into a boil, which is exactly what would turn a silky crème brûlée into a curdled, scrambled mess. The contrast between the crackling, torched sugar crust and the cool, barely-set custard underneath is the entire point of this dessert - lose either one and it's just custard.