Sticky toffee pudding is a beloved British dessert known for its rich, moist sponge and decadent toffee sauce. It’s the ultimate comfort food, perfect for cold nights or whenever you’re craving something sweet and indulgent. Making the perfect sticky toffee pudding at home might seem daunting, but with this step-by-step guide, you’ll be able to create a dessert that rivals any café version. Let’s dive into the recipe!
Ingredients
For the Pudding:
- 200g (1 cup) pitted Medjool dates – finely chopped
- 250ml (1 cup) boiling water
- 1 tsp baking soda
- 75g (1/3 cup) unsalted butter – softened
- 150g (3/4 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g (1 1/2 cups) self-raising flour
- Pinch of salt
For the Toffee Sauce:
- 200g (1 cup) light brown sugar
- 100g (1/2 cup) unsalted butter
- 250ml (1 cup) heavy cream
- 1 tbsp black treacle or molasses (optional for extra richness)
- 1 tsp vanilla extract
- Pinch of salt
For Serving:
- Vanilla ice cream, clotted cream, or custard
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Your Baking Dish
Preheat your oven to 180°C (350°F). Grease an 8-inch square or round baking dish with butter, and line the bottom with parchment paper for easy removal later.
Step 2: Prepare the Dates
Place the finely chopped dates in a bowl and pour over the boiling water. Add the baking soda, stir, and let the mixture sit for about 10 minutes. The dates will soften and the baking soda will help to break them down, creating a smoother texture for the pudding.
Step 3: Make the Pudding Batter
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy. You can use an electric mixer for this, or do it by hand with a wooden spoon.
Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract.
Gently fold in the flour and salt until just combined. Be careful not to overmix, as this can make the pudding dense.
Finally, stir in the date mixture, including any liquid left in the bowl. The batter will be quite loose and wet, but this is normal.
Step 4: Bake the Pudding
Pour the batter into your prepared baking dish, smoothing the top with a spatula. Place the dish in the preheated oven and bake for 30-35 minutes, or until the pudding is well-risen and a skewer inserted into the center comes out clean.
Once baked, remove the pudding from the oven and let it cool in the dish for about 10 minutes before turning it out onto a serving plate.
Step 5: Make the Toffee Sauce
While the pudding is baking, you can prepare the toffee sauce. In a medium saucepan, combine the light brown sugar, butter, heavy cream, and black treacle (if using). Cook over medium heat, stirring constantly, until the sugar has dissolved and the sauce is smooth and bubbling.
Let the sauce simmer gently for about 3-5 minutes, until it thickens slightly. Stir in the vanilla extract and a pinch of salt, then remove from heat.
Step 6: Assemble and Serve
To serve, cut the sticky toffee pudding into squares or slices. Pour a generous amount of warm toffee sauce over each piece. You can also poke a few holes in the pudding with a skewer and pour some sauce over the whole pudding to let it soak in.
Serve immediately with a scoop of vanilla ice cream, a dollop of clotted cream, or a drizzle of warm custard.
Tips for Success
- Use Medjool dates: Medjool dates are naturally soft and sweet, making them perfect for sticky toffee pudding. If you can’t find them, other types of dates will work, but you may need to soak them a bit longer.
- Don’t skip the soaking step: Soaking the dates in boiling water not only softens them but also helps to break them down, ensuring they blend seamlessly into the pudding.
- Make the sauce ahead of time: The toffee sauce can be made ahead and reheated when ready to serve. It also freezes well, so you can make a double batch and save some for later.
- Serving suggestions: Sticky toffee pudding is best served warm, so if you’re making it ahead, warm it in the oven or microwave before serving. It’s also delicious with a sprinkle of chopped nuts or a pinch of sea salt on top.
Frequently Asked Questions
Can I make sticky toffee pudding in advance?
Yes, you can make the pudding ahead of time. Bake the pudding and prepare the sauce, then store them separately. Reheat the pudding in the oven and warm the sauce on the stovetop before serving.
Can I freeze sticky toffee pudding?
Absolutely! Sticky toffee pudding freezes well. Wrap the cooled pudding tightly in plastic wrap and foil, and freeze for up to three months. To reheat, thaw in the fridge overnight and warm in the oven.
What can I substitute for black treacle in the sauce?
If you don’t have black treacle or molasses, you can substitute it with golden syrup or dark corn syrup. It adds depth to the sauce, but the pudding will still be delicious without it.
Can I make this pudding gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free flour blend that includes a leavening agent, or use gluten-free self-raising flour. The texture may be slightly different, but it will still taste great.
How do I store leftovers?
Store any leftover sticky toffee pudding in an airtight container in the fridge for up to 3-5 days. Reheat in the microwave or oven before serving, with extra toffee sauce drizzled on top.
