Sticky Toffee Pudding
A moist date sponge served warm with a glossy toffee sauce made from brown sugar, treacle, butter, and cream. Rich, sticky, and deeply caramelized, it is a classic British pudding.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pudding
- 200gDate (finely chopped)
- 260mlWater
- 5gBaking Soda
- 200gAll-Purpose Flour
- 6gBaking Powder
- 3gSalt
- 90gUnsalted Butter (softened)
- 120gBrown Sugar
- 2pcsEgg
- 5mlVanilla Extract
Sauce
- 60gUnsalted Butter
- 140gBrown Sugar
- 40gTreacle
- 200mlHeavy Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (356°F).
- 02
Simmer the date in the water for a few minutes until softened, then remove from the heat and stir in the baking soda.
- 03
In a separate bowl, mix the all-purpose flour, baking powder, and salt.
- 04
Cream the unsalted butter and brown sugar until lighter in texture, then beat in the eggs and vanilla extract.
- 05
Fold in the flour mixture, then stir in the softened date mixture.
- 06
Spoon the batter into a buttered baking dish or small pudding molds and bake until the sponge springs back lightly and the center reaches 71°C (160°F).
- 07
Melt the unsalted butter in a saucepan, then stir in the brown sugar and treacle.
- 08
Add the heavy cream and simmer gently until the sauce is smooth and glossy.
- 09
Serve the pudding warm with the hot sauce poured over the top.
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