Sticky Toffee Pudding Recipe

While the exact origins are a bit murky, sticky toffee pudding is a decidedly British dish. Multiple people and restaurants throughout the 20th century across the country claimed to have created the popular dessert, but most have been disputed. While sticky toffee pudding has a reputation for being an old-timey dessert, it wasn’t until the 1970s that it really became popularized. Fun fact: In New Zealand and Australia the dish is called sticky date pudding. 

INGREDIENTS

Serves 9

prep time 15 to 20 min 

cook time 35 to 45min

FOR THE CAKE:

6 tablespoons unsalted butter, 

plus more for the pan

2 large eggs

8 ounces dried pitted dates 

(about 1 1/2 cups)

1 teaspoon baking soda

1 cup boiling water

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup packed dark brown sugar

1 1/2 teaspoons vanilla extract

FOR THE SAUCE AND SERVING:

8 tablespoons (1 stick) unsalted butter

1 1/4 cups packed dark brown sugar

1 cup heavy cream

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

Flaky salt, for sprinkling (optional)

Vanilla ice cream, for serving

How to Make Sticky Toffee Pudding

Make a date purée. Soak dried dates in hot water, then run through a food processor to make a date purée.

Mix the wet ingredients. Cream butter and brown sugar together, then beat in the date purée, eggs, and vanilla.

Mix in the dry ingredients. Beat the dry ingredients into the wet ingredients: flour, baking powder, salt, cinnamon, cloves, and nutmeg. Many British recipes call for black treacle, but because it’s not readily available in the States, I’ve opted to spice the sponge with this blend of spices instead to give it a rich flavor.

Bake the cake. Often at restaurants, sticky toffee pudding will be served in individual ramekins, but for ease at home this recipe is baked in a 9×9-inch baking dish instead. Bake until the cake is set, 30 to 35 minutes.

Make the toffee sauce. Heat melted butter, dark brown sugar, heavy cream, vanilla, and salt together until warm, smooth and glossy.

Add the sauce and bake. Poke holes over the hot cake and pour some of the toffee sauce into the holes. Return to the oven and bake until the sauce is bubbly.

Serve with more sauce. Serve the cake warm with the remaining toffee sauce and vanilla ice cream.chefkaffar