Pin It 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 sticky toffee pudding recipe has become a family favorite for cabin weekends where we enjoy a warm dessert by the fire.
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
- Preheat Oven:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9 inch) square or round baking dish.
- Soften Dates:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Cream Butter and Sugar:
- 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.
- Mix Dates into Batter:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Sift Dry Ingredients:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Bake:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes, or until a skewer inserted into the center comes out clean.
- Make Toffee Sauce:
- 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).
- Soak Pudding:
- 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.
- Serve:
- 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 It This recipe always brings the family together around the table, sharing warmth and stories on chilly cabin nights.
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
Calories 470, Total Fat 21 g, Carbohydrates 67 g, Protein 4 g per serving
Pin It This sticky toffee pudding is the perfect indulgence after a day outdoors and sure to be a hit for cozy gatherings.
Recipe FAQs
- → What type of dates work best for this dish?
Medjool dates are ideal due to their natural sweetness and soft texture, which blend well into the batter.
- → How can I make the toffee sauce richer?
Adding a tablespoon of black treacle or molasses enhances the depth and complexity of the sticky toffee sauce.
- → Can I prepare this dish ahead of time?
Yes. The pudding can be made in advance and reheated gently, with the sauce warmed separately before serving.
- → Are there recommended pairings to complement the flavors?
This dessert pairs beautifully with strong black tea or a glass of tawny port to balance its sweet richness.
- → What texture should I expect from the final dish?
The pudding is soft and moist, with a sticky, caramelized top from the toffee sauce infused after baking.
- → Is it possible to add a smoky note to the sauce?
Yes, a pinch of smoked sea salt in the sauce adds a subtle smoky dimension to the caramel flavors.