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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



  1. 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.
  2. 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.
  3. 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.
  4. 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

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