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Sticky Toffee Pudding with Rich Toffee Sauce Recipe

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4.4 from 13 reviews

Sticky Toffee Pudding is a classic British dessert featuring a moist date sponge cake drenched in a rich, buttery toffee sauce. This recipe combines sweet Medjool dates with brown sugar and black treacle, baked to perfection and served warm with luscious homemade toffee sauce for the ultimate comfort treat.

Ingredients

For the Cake:

  • 150 g (approx 2/3 cup) Medjool dates (pitted and finely chopped)
  • 150 ml (1/2 cup + 2 tbsp) boiling water
  • 90 g (6 tbsp) unsalted butter (softened)
  • 120 g (2/3 cup) soft brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp black treacle
  • 190 g (1.5 cups + 1 tbsp) plain flour (all-purpose flour)
  • 1 1/2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 pinch salt
  • 120 ml (1/2 cup) full-fat milk

For the Toffee Sauce:

  • 175 g (3/4 cup + 2 tbsp) light muscovado sugar
  • 60 g (1/2 cup) unsalted butter (cut into pieces)
  • 240 ml (1 cup) double (heavy) cream
  • 1 tbsp black treacle

Instructions

  1. Prepare the baking dish: Lightly butter a 12-inch x 7-inch (2.5 inches deep) baking dish or a 9-inch square dish to prevent the pudding from sticking.
  2. Soak the dates: Place the finely chopped dates into a bowl and pour over the boiling water. Allow them to soak for 10 minutes, then use a fork to mash the dates, keeping all the soaking liquid.
  3. Preheat the oven: Set your oven to 170°C (325°F) fan-assisted and let it fully preheat while you prepare the batter.
  4. Make the cake batter: Beat the softened butter and brown sugar together until creamy and fluffy. Gradually add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and black treacle until fully combined.
  5. Combine dry and wet ingredients: Add half of the flour, baking powder, bicarbonate of soda, salt, and half of the milk to the butter mixture. Stir gently to combine, then add the remaining flour and milk and mix just until you have a smooth batter.
  6. Add the soaked dates: Fold in the mashed date mixture along with its soaking liquid, mixing carefully to incorporate evenly without overmixing.
  7. Bake the pudding: Spoon the batter into the prepared baking dish and cook in the preheated oven for 25 to 35 minutes, or until the top is firm to the touch and a skewer inserted comes out clean.
  8. Prepare the toffee sauce: About 10 minutes before the pudding is done, combine the muscovado sugar, butter, and half of the double cream in a medium saucepan.
  9. Dissolve the sugar: Heat the mixture over medium heat, stirring constantly until the sugar has completely dissolved and the sauce begins to bubble gently.
  10. Add treacle and thicken sauce: Stir in the black treacle and increase the heat slightly, allowing the sauce to bubble for 2-3 minutes until it develops a light brown toffee color. Stir occasionally to prevent burning.
  11. Finish the sauce: Remove the pan from heat and stir in the remaining cream. Set the sauce aside to keep warm.
  12. Serve the pudding: Once the cake is out of the oven, pour half of the warm toffee sauce over the pudding to soak in. Serve hot with the remaining toffee sauce on the side for extra indulgence.

Notes

  • Ensure the pudding is served warm to fully appreciate its sticky, toffee-soaked texture.
  • The choice of Medjool dates provides a rich, caramel flavor and helps keep the sponge moist.
  • Black treacle adds a deep molasses flavor; you can substitute with molasses if unavailable.
  • Use full-fat or double cream for the richest sauce; lower-fat alternatives will alter the texture and flavor.
  • Be careful not to overbake the pudding to retain its moistness.

Find it online: https://cozyplatter.com/sticky-toffee-pudding-with-rich-toffee-sauce-recipe/