Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 32 min
Cook time: 35 min
Total time: 1 h 7 min
Yield: 8 servings
Cuisine: British
Ingredients: 8 oz (225 g) pitted soft dates, roughly chopped into ½-inch (1 cm) pieces; 1 cup (240 ml) boiling water, freshly boiled; 1 tsp (5 g) baking soda; ½ cup (1 stick) (113 g) unsalted butter, at room temperature, plus extra for greasing the pan; ¾ cup, packed (150 g) dark brown sugar, packed, lumps broken up; 2 large (100 g) large eggs, at room temperature; 1 tsp (5 ml) pure vanilla extract; 1¼ cups (160 g) all-purpose flour, spooned into the cup and leveled; 1 tsp (4 g) baking powder; ½ tsp (3 g) fine salt; ½ tsp (1 g) ground cinnamon (optional); 6 tbsp (85 g) unsalted butter, cut into 6 pieces; ¾ cup, packed (150 g) dark brown sugar, packed; 1 cup (240 ml) heavy cream, cold or room temperature; ¼ tsp (1½ g) fine salt; 1 tsp (5 ml) pure vanilla extract

From the MyKitchenBank Kitchen

A moist, deeply caramel-flavored date sponge baked in a square pan, poked and soaked with warm brown sugar toffee sauce, then served with extra sauce spooned over the top.

Prep: 32 min
Cook: 35 min
Wait: 25 min
Total: 1 hr 32 min
Makes: 1 square pudding (8 generous portions)

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Ingredients

8 servings

For the pudding
8 oz (225 g) pitted soft dates, roughly chopped into ½-inch (1 cm) pieces
1 cup (240 ml) boiling water, freshly boiled
1 tsp (5 g) baking soda
½ cup (1 stick) (113 g) unsalted butter, at room temperature, plus extra for greasing the pan
¾ cup, packed (150 g) dark brown sugar, packed, lumps broken up
2 large (100 g) large eggs, at room temperature
1 tsp (5 ml) pure vanilla extract
1¼ cups (160 g) all-purpose flour, spooned into the cup and leveled
1 tsp (4 g) baking powder
½ tsp (3 g) fine salt
½ tsp (1 g) ground cinnamon (optional)
For the toffee sauce
6 tbsp (85 g) unsalted butter, cut into 6 pieces
¾ cup, packed (150 g) dark brown sugar, packed
1 cup (240 ml) heavy cream, cold or room temperature
¼ tsp (1.5 g) fine salt
1 tsp (5 ml) pure vanilla extract

Equipment (7)

9×9-inch (23×23 cm) square baking pan, at least 2 inches (5 cm) deep
Medium heatproof bowl
Stand mixer or hand mixer with a large bowl
Medium saucepan (2–3 quart / 2–3 L)
Whisk and rubber spatula
Wooden skewer or toothpick
Wire rack

Steps

Before you start

Take the butter and eggs out of the fridge about 1 hour ahead so they are at room temperature; this gives a fluffier, smoother batter.
Use soft, pitted dates such as Medjool or Deglet Noor. If they feel dry or hard, they will need the full soaking time.
The batter is thin and pourable. That is correct, so don't add extra flour.
The sauce is made while the pudding bakes, so have the sauce ingredients measured before you put the pan in the oven.

1
Preheat and prep panOven 350°F / 175°C
- Position a rack in the center of the oven and preheat to 350°F (175°C).
- Generously butter a 9×9-inch (23×23 cm) square baking pan, line the bottom with a square of parchment paper, and butter the parchment.
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Ready when: Pan is buttered all over, including the corners, and the oven is fully preheated.
Tip: Don't skip the parchment. The sticky sponge can cling to the pan bottom.
2
Soak the dates
- Put the chopped dates in a medium heatproof bowl.
- Pour the 1 cup (240 ml) boiling water over them and stir in the baking soda; it will foam and darken.
- Let sit for 15 minutes, stirring once or twice, while you make the batter.
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Ready when: Dates are very soft and can be crushed easily against the side of the bowl; the liquid is dark brown.
Tip: Don't drain the dates. The soaking liquid goes into the batter and gives the sponge its moisture.
3
Cream butter and sugar
- In a large bowl or stand mixer, beat the room-temperature butter and ¾ cup (150 g) brown sugar on medium-high speed for 3 minutes, scraping the bowl once, until lighter in color and fluffy.
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Ready when: Mixture looks pale tan, fluffy, and no sugar lumps remain.
4
Beat in eggs
- Add the eggs one at a time, beating for 30 seconds after each.
- Beat in the 1 teaspoon vanilla.
- The mixture may look slightly curdled; this will smooth out when the flour is added.
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Ready when: Eggs are fully blended with no visible streaks of yolk.
Tip: Cold eggs make the butter mixture split, so use room temperature eggs.
5
Whisk dry ingredients
- In a separate bowl, whisk together the flour, baking powder, ½ teaspoon salt, and cinnamon (if using) until evenly combined.
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Ready when: No clumps of baking powder remain.
6
Mix the batter
- With the mixer on low, add the flour mixture to the butter mixture in two additions, alternating with the date mixture and its liquid in two additions (flour, dates, flour, dates).
- Mix just until combined.
- The batter will be thin and loose, with bits of date throughout.
- Scrape into the prepared pan and smooth the top.
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Ready when: No dry flour streaks remain and the batter is evenly brown.
Tip: Stop mixing as soon as the flour disappears. Overmixing makes the sponge tough.
7
Bake the spongeOven 350°F / 175°C
- Bake in the 350°F (175°C) oven for 33–37 minutes.
- While it bakes, make the toffee sauce (next step).
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Ready when: The top is dark and springs back when pressed lightly, and a skewer in the center comes out clean or with a few moist crumbs.
Tip: Don't open the oven in the first 25 minutes, or the sponge may sink.
8
Cook the toffee sauce
- In a medium saucepan over medium heat, combine the sauce butter, ¾ cup (150 g) brown sugar, and the cream.
- Stir until the butter melts and the sugar dissolves, then bring to a gentle simmer.
- Simmer for 4–5 minutes, stirring often.
- Remove from the heat and stir in ¼ teaspoon salt and 1 teaspoon vanilla.
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Ready when: Sauce is glossy, slightly thickened, and coats the back of a spoon; it thickens more as it cools.
Tip: Keep the heat at a gentle simmer and don't walk away. Cream mixtures boil over quickly.
9
Poke and soak
- Remove the pudding from the oven and set it on a wire rack.
- While still hot, poke holes all over the surface with a skewer, about 1 inch (2.5 cm) apart.
- Pour about one-third of the warm sauce (roughly ⅔ cup / 160 ml) evenly over the top and let it soak in for 10 minutes.
- Keep the remaining sauce warm.
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Ready when: Sauce has sunk into the holes and the surface looks glossy and sticky.
Tip: Poke deep, nearly to the bottom, so the sauce travels through the whole sponge.
10
Slice and serve
- Cut the pudding into 8 squares.
- Rewarm the remaining sauce over low heat for 1–2 minutes if it has thickened, adding a splash of cream to loosen.
- Serve each portion warm with a generous spoonful of sauce.
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Ready when: Sauce is pourable and warm, not boiling.
Tip: Serve with vanilla ice cream or lightly whipped cream to balance the sweetness.

Good to know

Tips

Chop the dates evenly; small pieces dissolve into the sponge for a moister crumb, while larger bits stay as sweet pockets.
Take the sauce off the heat as soon as it thickens slightly. It firms up as it cools, and overcooking can make it grainy or too thick.
If the sauce separates or looks greasy, whisk in 1–2 tablespoons of warm cream off the heat until smooth.
For a crisp, caramelized top, broil the soaked pudding 4 inches (10 cm) from the heat for 1–2 minutes, watching constantly.

Make ahead

"Bake the pudding up to 2 days ahead and keep it covered in the fridge. Make the sauce up to 5 days ahead and refrigerate. To serve, warm the pudding, covered with foil, at 325°F (165°C) for 15 minutes, then poke, soak with warm sauce, and serve."

Storage & reheating

"Room temperature: covered, up to 1 day. Fridge: pudding up to 4 days and sauce up to 5 days in airtight containers. Freezer: wrap individual portions tightly and freeze up to 3 months; thaw overnight in the fridge. Reheat portions in the microwave for 30–45 seconds or covered in a 325°F (165°C) oven for 12–15 minutes, and rewarm the sauce gently on the stove."

Substitutions

pitted soft dates → Pitted prunes. Gives a similar texture with a slightly tangier, deeper flavor; soak the same way.
dark brown sugar → Light brown sugar plus 1 tablespoon (20 g) molasses. Use if you don't have dark brown sugar; flavor is close.
heavy cream → Evaporated milk. Makes a slightly lighter, less rich sauce; use the same amount.
all-purpose flour → 1:1 gluten-free baking flour blend. Texture will be a bit more delicate; let the pudding cool fully before slicing.