Sticky toffee pudding is the traditional British pudding everyone asks for twice. This version has a light, moist date sponge soaked in a rich toffee sauce, and it is easy to make in one tin. Serve it hot with cream, custard or vanilla ice cream. Serves six.
Ingredients
- 200g pitted dates, chopped
- 250ml boiling water
- 1 tsp bicarbonate of soda
- 75g softened butter
- 150g soft dark brown sugar
- 2 eggs
- 175g self-raising flour
- 1 tsp vanilla extract
- For the sauce: 150g soft dark brown sugar, 100g butter, 200ml double cream, 1 tbsp black treacle
Method
- Heat the oven to 180°C (160°C fan) / gas 4 and butter a 20cm square baking dish.
- Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes, then mash roughly.
- Beat the butter and sugar until pale, then beat in the eggs one at a time with a spoonful of flour.
- Fold in the remaining flour, vanilla and the date mixture. Pour into the dish.
- Bake for 30 to 35 minutes until risen and a skewer comes out clean.
- Meanwhile, melt the sauce ingredients in a pan, bubble for 3 minutes and stir until smooth.
- Pour half the sauce over the hot pudding, return to the oven for 5 minutes, and serve with the rest.
What to serve with sticky toffee pudding
Pouring cream, proper custard or vanilla ice cream. A pinch of sea salt on the sauce adds a lovely contrast.
Tips
- Do not skip the bicarbonate of soda; it softens the dates and keeps the sponge light.
- Make ahead and reheat portions with extra sauce.
- Add a tablespoon of rum or whisky to the sauce for a grown-up version.
FAQs
Can I freeze sticky toffee pudding?
Yes. Freeze the cooled sponge in portions for up to three months and reheat with fresh sauce.
Can I use medjool dates?
Yes, though regular dried dates give a more traditional result.
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