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Close-up of a moist date sponge cake soaked in rich caramel sauce, showing the airy texture and dark golden color.
TahaCooks Editor

Sticky Toffee Pudding

A legendary British "comfort" dessert consisting of a dark, moist sponge cake made with finely chopped dates, smothered in a rich, buttery toffee sauce. Known for its "squidgy" texture and deep caramel flavor, it is traditionally served warm with a side of cold vanilla ice cream or hot custard.
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Prep Time 20 minutes
Cook Time 35 minutes
Date Soaking 15 minutes
Total Time 1 hour 10 minutes
Servings: 10 People
Course: Dessert, Pudding, Winter Warmer
Cuisine: British, Lake District Traditional
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Date Sponge

  • 200 g Medjool Dates Pitted and finely chopped.
  • 200 ml Boiling Water To soak the dates; adds moisture to the sponge.
  • 1 tsp Bicarbonate of Soda Added to the soaking dates to soften them.
  • 75 g Unsalted Butter Softened to room temperature.
  • 150 g Dark Muscovado Sugar Essential for that deep, molasses-like flavor.
  • 2 Large Eggs Room temperature for better emulsification.
  • 1 tsp Vanilla Extract High-quality extract or bean paste.
  • 175 g Self-Raising Flour Sifted to keep the sponge light.

For the Toffee Sauce

  • 150 g Unsalted Butter Diced for quicker melting.
  • 150 g Dark Muscovado Sugar Provides the rich, dark caramel color.
  • 200 ml Double Cream Use heavy cream for a thick, velvety finish.
  • 1 pinch Sea Salt To balance the sweetness (optional but recommended).

Equipment

  • 1 20cm (8-inch) Square Baking Dish A ceramic or glass dish works best for that classic "scoop-and-serve" style.
  • 1 Heatproof Jug or Bowl For soaking the dates in boiling water.
  • 1 Food Processor or Blender To purée the dates into a smooth paste (optional, for a smoother sponge).
  • 1 Medium Saucepan Essential for melting the butter, sugar, and cream into the toffee sauce.
  • 1 Large Mixing Bowl For beating the cake batter ingredients together.
  • 1 Electric Hand Mixer To ensure the butter and sugar are perfectly creamed and airy.
  • 1 Sieve To sift the flour and bicarbonate of soda, preventing lumps.
  • 1 Whisk or Wooden Spoon For stirring the toffee sauce to prevent burning.

Method
 

  1. Soak the Dates:
    Place the chopped dates in a heatproof bowl and sprinkle over the bicarbonate of soda. Pour over the 200ml boiling water and leave to soak for about 15 minutes. Once softened, mash them with a fork (or blitz in a blender for a smoother texture).
  2. Preparation:
    Preheat your oven to 180°C (350°F). Grease your 20cm square baking dish with butter.
  3. Cream the Batter:
    In a large bowl, cream the softened butter and dark muscovado sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Fold in Flour & Dates:
    Gently fold in the sifted self-raising flour until just combined. Stir in the soaked date mixture (including the soaking liquid). The batter will be quite thin—this is normal!
  5. Bake:
    Pour the batter into the prepared dish and bake for 30–35 minutes, or until a skewer comes out clean.
  6. Make the Toffee Sauce:
    While the sponge bakes, put the butter, muscovado sugar, and double cream into a saucepan. Heat gently until the sugar has dissolved, then turn up the heat and boil for 2–3 minutes until the sauce is thickened and glossy. Stir in the sea salt.
  7. The "Soak" Trick:
    Once the sponge is out of the oven, prick it all over with a skewer. Pour half of the hot sauce over the warm cake and let it soak in for 5–10 minutes.
  8. Serve:Cut into squares and serve with the remaining warm sauce drizzled over the top. Add a scoop of vanilla ice cream or a splash of cold cream.

Notes

Serving & Presentation

The "Sticky" Reveal
  • The Pour: For maximum impact, serve the pudding in a shallow bowl rather than a flat plate. This ensures the sponge sits in a "pool" of warm toffee sauce rather than letting it run off the edges.
  • The Soak: Always reserve half the sauce to pour over the pudding immediately before serving. This creates that signature glossy, decadent look that defines the dish.
Traditional Garnishes
  • The Cold Contrast: The most popular pairing is a generous scoop of High-Quality Vanilla Bean Ice Cream. The way it melts into the hot sauce creates a creamy butterscotch marble effect.
  • The "Proper" British Way: Serve with a side of thick pouring custard or a dollop of clotted cream for a truly authentic, ultra-rich experience.
A Modern Touch
  • Texture: Sprinkle a few toasted pecan halves or a light dusting of flaky sea salt over the top. This adds a necessary crunch and balances the intense sweetness of the muscovado sugar.
  • Fruit: A few fresh raspberries can add a pop of color and a tart contrast to the deep caramel notes.