Pin to Board A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
This comforting sticky toffee pudding has always been a hit at our family cabin retreats, bringing warmth and smiles to everyone involved.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates, chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Step 5:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes, or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes, make the sauce: Combine brown sugar, cream, butter, treacle (if using), and salt in a saucepan. Bring to a gentle simmer over medium heat, stirring until smooth and slightly thickened (about 5 7 minutes).
- Step 8:
- Once the pudding is done, poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Step 9:
- Serve warm, cut into squares, with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Pin to Board Sharing this sticky toffee pudding on cold evenings has become a cherished family tradition, creating sweet memories by the fire.
Required Tools
Mixing bowls, Electric mixer or sturdy whisk, 23 cm (9-inch) baking dish, Saucepan, Wooden spoon or silicon spatula, Skewer or toothpick
Allergen Information
Contains Gluten (wheat flour), Eggs, Dairy (butter cream). May contain traces of nuts if substituting or as processed. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving Calories 470, Total Fat 21 g, Carbohydrates 67 g, Protein 4 g
Pin to Board 
This sticky toffee pudding brings cozy comfort to any occasion and is sure to impress even the pickiest dessert lovers.
Common Questions
- → What type of dates work best for this dessert?
Medjool dates are preferred due to their natural sweetness and soft texture, which blend well into the batter.
- → Can I substitute the black treacle in the toffee sauce?
Yes, molasses is an optional substitute that adds depth and a slight smokiness to the sauce.
- → How do I achieve the best texture in the pudding?
Soaking dates in boiling water and baking soda softens them, ensuring a moist and tender crumb in the final product.
- → What is the purpose of poking holes in the pudding before adding sauce?
Creating holes allows the warm toffee sauce to seep in deeply, enhancing flavor and moisture throughout the dessert.
- → Are there variations to add a smoky or nutty flavor?
Adding smoked sea salt to the sauce or incorporating chopped pecans or walnuts brings an extra layer of flavor and texture.
- → What beverages pair well with this dessert?
Strong black tea or a glass of tawny port complements the caramel richness and balances the sweetness nicely.