Sticky toffee pudding is a classic British dessert that pairs a soft Medjool date sponge with rich, buttery toffee sauce. The dates give the cake a deep sweetness and wonderfully moist texture, while the warm sauce soaks into every bite. Serve it with vanilla ice cream or a generous spoonful of cream for a comforting finish to any meal.
Ingredients
Makes 4–6 ramekins
Pudding
- 150–180 g pitted Medjool dates, roughly chopped
- 150–180 ml boiling water
- 1⁄2 tsp bicarbonate of soda
- 60 g unsalted butter, softened
- 80–100 g light brown sugar
- 1 large egg
- 100–120 g plain flour
- 1 tsp baking powder (if not using self-raising flour)
- Pinch of salt
Toffee sauce
- 50 g unsalted butter
- 80–100 g light brown sugar
- 100–120 ml double cream
- Pinch of salt
Method
- Put the chopped dates in a bowl. Stir in the bicarbonate of soda, then pour over the boiling water. Leave to soak for 10–15 minutes until softened.
- Blend the soaked dates and their liquid into a smooth paste.
- Cream the butter and sugar together until pale and fluffy. Beat in the egg.
- Fold in the flour (and baking powder, if using) and a pinch of salt until just combined.
- Stir in the date paste until evenly mixed.
- Divide the batter between greased ramekins. Bake at 180 °C (160 °C fan) for 20–25 minutes, until risen and a skewer inserted into the centre comes out clean.
- For the sauce, melt the butter and sugar together in a small pan. Add the cream and salt, then simmer for 2–3 minutes until thickened and glossy.
- Serve the puddings warm, generously topped with the toffee sauce.
