Print

The Ultimate Moist Sticky Toffee Pudding Recipe with Rich Homemade Toffee Sauce

A close-up of a rich, dark portion of sticky toffee pudding generously covered in dripping toffee sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make a classic British dessert featuring a deeply moist date sponge cake drenched in a luscious, homemade toffee sauce. This recipe focuses on simple techniques to achieve the best texture and flavor for this comforting winter dessert.

Ingredients

Scale
  • 1 cup (170g) dried dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed dark brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) buttermilk or whole milk
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce: 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt
  • For Serving: Vanilla ice cream or whipped cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or a 9-inch round cake pan.
  2. Place the chopped dates in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes to soften the dates.
  3. While the dates soak, prepare the cake batter. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Stir in the buttermilk and vanilla extract. Mix in the remaining dry ingredients until the batter is smooth.
  7. Gently fold the date and water mixture into the batter. The batter will be thin.
  8. Pour the batter into your prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake bakes, make the rich toffee sauce. In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 to 7 minutes. Do not let it burn.
  10. Remove the saucepan from the heat. Carefully whisk in the heavy cream and salt until the sauce is smooth. It will bubble vigorously.
  11. Once the cake is done, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake using a skewer or fork.
  12. Pour about two-thirds of the warm toffee sauce evenly over the cake, allowing it to soak into the holes.
  13. Let the cake cool slightly before serving warm with the remaining toffee sauce poured over individual portions, alongside vanilla ice cream or cream.

Notes

  • For an extra moist cake, you can soak the dates in hot water mixed with 1 teaspoon of baking soda for 15 minutes before mixing into the batter.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can prepare the cake ahead of time and store it covered at room temperature. Reheat slightly before serving and pour the warm sauce over it.

Nutrition

Find it online: https://cookingzenith.com/sticky-toffee-pudding-recipe-ultimate-moist/