This is the pinnacle of dessert! This dish is a modern classic, unlike many of the other extremely old, traditional British recipes I’ve shared. Though it is considered to have first appeared in the 1940s, Sticky Toffee Pudding swiftly became a famous dessert, and today this date sponge cake coated with toffee sauce is one of Great Britain’s most iconic and cherished desserts.
PREP TIME: 20 minutes + cooling
COOK TIME: 40 minutes
● 6 oz. pitted, coarsely chopped dried dates
● 1 cup boiling water
● 1 teaspoon baking soda
● 3/4 cup dark brown sugar
● 1 tablespoon unsalted butter, melted at room temperature
● Take 2 large eggs , at room temperature
● 1 tablespoon neutral tasting oil
● 1 tablespoon black treacle
● 1 teaspoon quality pure vanilla extract
● 1 1/2 cups all-purpose flour
● 1 1/4 teaspoons baking powder
● 1/2 teaspoon salt
- Place the dates in a basin after coarsely chopping them. In a large mixing bowl, combine the baking soda with the hot water. Allow the dates to soak until they have cooled. Puree the dates in a conventional blender or in an immersion blender to get a chunky-smooth slurry.
- Preheat the oven to 350°F. Brown sugar and butter are creamed together in a large mixing basin until smooth and light. Separately, whisk together the eggs and oil. Blend in the black treacle and vanilla extract until smooth.
- Now, combine the flour, baking powder, and salt in a small mixing dish. Just when mixed, add the flour mixture to the wet mixture in a slow, steady stream. Just till mixed, add the chunky date purée.
- Butter a jumbo/king-sized muffin tray generously. Fill the batter to about 2/3 full. Bake for 25 minutes on the middle rack (40 minutes if using the 8×8 inch cake pan) or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool in the tins for a few minutes before removing them and placing them on a wire rack to cool completely.
Optional: Before spooning in the ingredients, coat the bottom of each muffin form with around 2 teaspoons brown sugar and 1/4 tablespoon butter for a more caramelised and moist cake. It’s one of our favourites!
Serve with ice cream, vanilla custard sauce, or a drizzle of cream, if desired.
● Instead of individual puddings, you can bake it in a buttered 8×8 inch cake pan. Pour part of the toffee sauce over the cooled cake, cut it into slices, and serve it with extra toffee sauce on the side.
● This cake stores well in the freezer. Wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw, heat, and serve warm toffee sauce on the side. It’s possible to make the toffee sauce weeks ahead of time. If you have visitors or a sudden craving, Sticky Toffee Pudding will always be available!
One piece of this legendary Sticky Toffee Pudding will have you hooked for life! Sticky, gooey, and spongy with a luxuriously sweet toffee flavour.
Last Updated on September 3, 2021