Sticky Toffee Pudding Recipe

Prepare dates

Place the chopped pitted dates in a heatproof bowl. Stir the baking soda into the boiling water, then pour the mixture over the dates. Let sit 10 minutes to soften; mash lightly with a fork to break down and create a thick date puree. Set aside to cool slightly.

Preheat and prepare pan

Preheat the oven to 180°C (350°F). Grease an 8-inch (20 cm) square baking pan or an equivalent capacity baking dish and line with parchment, leaving an overhang for easy removal.

Cream butter and sugar

In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2–3 minutes with an electric mixer on medium speed or 4–5 minutes by hand.

Add eggs and vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. If the mixture looks like it may curdle, add a tablespoon of flour to help bind.

Combine wet and dry

Fold the cooled date mixture into the butter-sugar-egg mixture until evenly distributed. Whisk together the flour, baking powder, and salt in a separate bowl, then fold the dry ingredients into the wet mixture gently until just combined. Do not overmix.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not raw batter).

Rest

Remove the pudding from the oven and allow it to cool in the pan on a wire rack for 10 minutes before pouring over the warm toffee sauce (see next section) or turning out to serve. The pudding can be served warm or at room temperature.

Make sauce

While the pudding bakes or during its final 10 minutes, combine the butter and brown sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the butter melts, about 2–3 minutes. Carefully stir in the double cream (it may bubble briefly). Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly and is glossy. Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and add a little more salt if needed to balance sweetness.

Finish

If you prefer a thicker finish, simmer an extra 1–2 minutes; for a thinner pouring sauce, remove earlier. Keep the sauce warm. When the pudding has rested for 10 minutes, poke a few holes in the surface with a skewer or fork and pour about two-thirds of the warm toffee sauce evenly over the pudding to soak in. Reserve the remaining sauce to serve on the side.

Cut the pudding into squares or spoon portions onto plates. Serve warm with a generous drizzle of the reserved warm toffee sauce and a spoonful of double cream, clotted cream, or a scoop of vanilla ice cream. Sprinkle chopped pecans or walnuts over the top if using.

Storage: Refrigerate any leftover pudding and sauce separately in airtight containers for up to 4 days. Reheat pudding portions gently in the microwave and warm the sauce on the stove before serving.