Sticky Toffee Pudding
A rich and indulgent dessert featuring a moist cake with dates and a luscious toffee sauce.
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- •1 cup Datespitted and chopped
- •1 cup Water
- •1/2 teaspoon Baking soda
- •1 1/2 cups All-purpose flour
- •1/4 teaspoon Baking powder
- •3/4 teaspoon Fine sea salt
- •1/2 teaspoon Nutmegfreshly grated
- •6 tablespoons Unsalted buttersoftened
- •3/4 cup Light brown sugar
- •2 Eggswhole
- •1 Egg yolk
- •2 teaspoons Vanilla bean pasteor vanilla extract
- •1 cup Light brown sugarfor sauce
- •8 tablespoons Unsalted butterfor sauce
- •1/3 cup Golden syrupor light corn syrup
- •2 tablespoons Molassesor treacle
- •2 cups Heavy cream
- •Kosher salt(optional)to taste
- 1
Chop and pit the dates, then boil with water for 4 minutes. Add baking soda and blend into a paste.
7 min
- 2
Mix flour, baking powder, salt, and nutmeg in a bowl.
2 min
- 3
Cream butter and sugar, then add eggs, egg yolk, and vanilla. Mix in date paste and flour mixture.
5 min
- 4
Grease a 9x9 baking dish, pour in batter, and bake at 350°F for 30-40 minutes.
40 min
- 5
For the sauce, combine sugar, butter, syrup, and molasses. Boil, then add cream and reduce.
20 min
- 6
Poke holes in the cake, pour half the sauce over, and bake for 3-4 minutes.
4 min
- 7
Serve with remaining sauce and vanilla ice cream.
3 min
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