Save 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 dessert has become my go-to for chilly weekends at the cabin it warms the heart and senses every time.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates chopped
- For the Pudding: 250 ml (1 cup) boiling water
- For the Pudding: 1 tsp baking soda
- For the Pudding: 85 g (6 tbsp) unsalted butter softened
- For the Pudding: 175 g (3/4 cup + 2 tbsp) dark brown sugar
- For the Pudding: 2 large eggs
- For the Pudding: 1 tsp pure vanilla extract
- For the Pudding: 200 g (1 1/3 cups) all-purpose flour
- For the Pudding: 1 1/2 tsp baking powder
- For the Pudding: 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar
- For the Sticky Toffee Sauce: 200 ml (3/4 cup + 1 tbsp) heavy cream
- For the Sticky Toffee Sauce: 100 g (7 tbsp) unsalted butter
- For the Sticky Toffee Sauce: 1 tbsp black treacle or molasses (optional for depth)
- For the Sticky Toffee Sauce: Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F) Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl Pour over boiling water and sprinkle with baking soda Stir and let sit for 10 minutes to soften.
- Step 3:
- 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.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter.
- Step 5:
- Sift together flour baking powder and salt Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish Bake for 35 40 minutes or until a skewer inserted into the center comes out clean.
- Step 7:
- 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).
- Step 8:
- 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.
- Step 9:
- 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.
Save This pudding always brings my family together on cold weekends it is a true comfort food classic.
Notes
Substitute chopped pecans or walnuts for a nutty crunch.
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.
Save 
This sticky toffee pudding is a wonderful dessert that combines rustic charm and indulgence every bite delights.
Recipe FAQs
- → What type of dates work best?
Medjool dates are ideal due to their natural sweetness and soft texture, enhancing the depth of flavor.
- → Can I make the toffee sauce ahead?
Yes, the toffee sauce can be prepared in advance and gently reheated before serving to retain its smooth texture.
- → How do I know when it's baked properly?
Insert a skewer into the center; it should come out clean with moist crumbs, indicating perfect doneness.
- → What alternatives complement this dessert?
Adding smoked sea salt to the sauce or serving with strong black tea or tawny port enhances the flavors beautifully.
- → Is it possible to add nuts?
Chopped pecans or walnuts can be folded into the batter or sprinkled on top for a delightful crunch.