English Sticky Toffee Pudding

Indulge in the decadence of classic English Sticky Toffee Pudding, a timeless dessert that's the ultimate comfort food. This rich and moist sponge cake is made with sweet pitted dates blended into the batter, creating a soft texture and deep flavor. What truly sets this recipe apart is the luxurious homemade toffee sauce, crafted from dark brown sugar, butter, and double cream, then poured generously over the warm pudding for an irresistibly caramelized finish. Perfectly balanced with vanilla undertones, this dessert is a crowd-pleaser, whether served with a dollop of cream, a scoop of ice cream, or a drizzle of custard. Quick to prepare and hard to resist, this heavenly treat is the perfect ending to any meal, from cozy family dinners to festive gatherings.

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 175 g Pitted dates
• 250 ml Boiling water
• 1 tsp Baking soda
• 85 g Unsalted butter (softened)
• 140 g Caster sugar
• 2 units Large eggs
• 175 g Self-raising flour
• 1 tsp Vanilla extract
• 200 g Dark brown sugar
• 100 g Unsalted butter (for toffee sauce)
• 200 ml Double cream
• 1 tsp Vanilla extract (for toffee sauce)

Directions

Step 1

Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a deep baking dish or pudding basin.

Step 2

Place the pitted dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for about 10 minutes to soften the dates.

Step 3

Using a food processor or blender, blend the date mixture until smooth. Set aside.

Step 4

In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

Step 5

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 6

Sift in the self-raising flour and fold gently into the batter until combined.

Step 7

Fold the date mixture into the batter until evenly incorporated.

Step 8

Pour the batter into the prepared dish and smooth the top with a spatula.

Step 9

Bake for 35-40 minutes, or until the pudding is well-risen, golden, and a skewer inserted into the center comes out clean.

Step 10

While the pudding is baking, prepare the toffee sauce. Combine the dark brown sugar, butter, and double cream in a saucepan over medium heat.

Step 11

Stir continuously until the butter is melted and the sugar is dissolved. Allow the mixture to come to a boil, then reduce the heat and simmer for 2-3 minutes until thickened slightly.

Step 12

Remove the toffee sauce from the heat and stir in the vanilla extract.

Step 13

Once the pudding is baked, poke small holes all over the surface with a skewer. Pour half of the toffee sauce evenly over the pudding and let it soak in for 5 minutes.

Step 14

Serve the warm sticky toffee pudding with the remaining toffee sauce drizzled on top. Accompany with cream, ice cream, or custard as desired.

Nutrition Facts

Serving size	1441.3 grams (1441.3g)

Amount per serving	% Daily Value*
Calories	4821

Total Fat 259.90g	333%
Saturated Fat 161.00g	805%
Polyunsaturated Fat NaNg
Cholesterol 1040mg	347%
Sodium 2958mg	129%
Total Carbohydrate 609.30g	222%
Dietary Fiber 16.40g	59%
Total Sugars 457.30g
Protein 36.90g	74%

Vitamin D 171IU	856%
Calcium 523mg	40%
Iron 8mg	42%
Potassium 2003mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 3.0%

Carbs: 49.5%