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Homemade Sticky Toffee Pudding

This indulgent dessert features a moist, dense sponge filled with rich, caramelized dates, topped with a glossy toffee sauce. The baking process creates a contrast between crispy edges and gooey, tender insides, emphasizing its imperfect, comforting charm. Served warm, it’s a messy, sweet hug in every slice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g soft dates pitted and chopped
  • 250 ml boiling water
  • 1 teaspoon baking soda
  • 100 g unsalted butter room temperature
  • 150 g brown sugar light or dark
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 200 g self-raising flour
  • 100 g brown sugar for toffee sauce
  • 50 g unsalted butter for toffee sauce
  • 120 ml heavy cream for toffee sauce

Equipment

  • Oven
  • 20cm (8-inch) square baking dish
  • Mixing bowls
  • Whisk or hand mixer
  • Saucepan
  • Spatula
  • Toothpick or skewer

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your baking dish and set aside.
  2. Place the chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let sit for 10 minutes until mushy, then mash lightly with a fork.
  3. Cream the butter and brown sugar together in a mixing bowl until the mixture is light, fluffy, and fragrant—about 3-4 minutes. This creates a creamy base with a soft texture.
  4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add vanilla extract and mix until smooth.
  5. Sift the self-raising flour into the bowl, then gently fold it into the wet mixture using a spatula or spoon. Fold in the mashed dates along with their soaking water, being careful not to overmix—this keeps the batter airy.
  6. Pour the batter into your prepared baking dish, smoothing out the top with a spatula. Place in the oven and bake for 35-40 minutes, until the edges are golden and a toothpick inserted in the center comes out moist but not wet.
  7. While the pudding bakes, prepare the toffee sauce by combining brown sugar, butter, and heavy cream in a saucepan. Bring to a gentle simmer over medium heat, stirring constantly, until the mixture is glossy and slightly thickened—about 5 minutes.
  8. Check the pudding: the edges should be crisp and golden, with a soft, gooey center. Once baked, remove from the oven and let rest for 10 minutes.
  9. Slice the warm pudding into squares and drizzle generously with the warm toffee sauce. Serve with a scoop of ice cream or a dollop of cream for extra indulgence.

Notes

Soaking the dates in hot water with baking soda enhances their natural sweetness and helps create a moist, tender sponge. The toffee sauce can be made ahead and reheated gently before serving. Resting the pudding allows it to set slightly, making slicing easier.