Sticky toffee pudding

Ingredients

• 1 cup Pitted Dates (chopped and soaked)
• 1 cup Boiling Water (for soaking dates)
• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 0.25 teaspoon Salt
• 0.5 cup Unsalted Butter (melted)
• 0.75 cup Brown Sugar (packed)
• 2 large Eggs (room temperature)
• 1 teaspoon Vanilla Extract
• 1 cup Heavy Cream (for sauce)
• 1 cup Dark Brown Sugar (for sauce)
• 0.5 cup Butter (for sauce, cut into cubes)
• 1 pinch Salt (for sauce)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat.

   Time: PT5M

   Temperature: 350°F

2. Soak Dates

   Combine the chopped dates with 1 cup of boiling water in a bowl and let sit for 10 minutes until softened.

   Time: PT10M

3. Blend Date Paste

   Puree the softened dates and water with a hand blender or food processor until smooth.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl sift together flour, baking powder, baking soda, and salt.

   Time: PT3M

5. Cream Butter and Sugar

   In the mixing bowl, whisk melted butter with brown sugar until smooth and glossy.

   Time: PT3M

6. Add Eggs and Vanilla

   Beat in the eggs one at a time, then stir in vanilla extract.

   Time: PT2M

7. Incorporate Date Paste

   Fold the date paste into the butter‑sugar mixture until fully combined.

   Time: PT2M

8. Fold in Dry Ingredients

   Gently fold the sifted dry ingredients into the wet mixture, being careful not to over‑mix.

   Time: PT3M

9. Transfer to Baking Dish

   Pour the batter into a greased 8×8‑inch baking dish and smooth the top.

   Time: PT2M

10. Bake Pudding

    Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT35M

    Temperature: 350°F

11. Make Toffee Sauce

    While the pudding bakes, melt ½ cup butter and 1 cup dark brown sugar in a saucepan over medium heat, stirring until dissolved. Add 1 cup heavy cream and a pinch of salt, bring to a gentle simmer and cook 5 minutes until thickened.

    Time: PT10M

12. Combine Pudding and Sauce

    When the pudding is done, poke several holes with a skewer, pour half of the warm toffee sauce over it, and let sit 5 minutes to absorb.

    Time: PT5M

13. Serve

    Serve the sticky toffee pudding warm, drizzled with the remaining sauce. Optional: add a scoop of vanilla ice cream.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pitted Dates: Raisins, Dried figs
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: Coconut sugar
• Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Heavy Cream: Half‑and‑half, Milk + butter
• Instead of Dark Brown Sugar: Regular brown sugar
• Instead of Butter: Margarine

Equipment Needed

• Oven
• 8×8‑inch Baking Dish
• Mixing Bowl
• Saucepan
• Whisk
• Spatula
• Measuring Cups
• Measuring Spoons
• Skewer or Toothpick
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Soaking the dates until soft ensures moisture.
• Do not over‑bake; the pudding should be moist.
• Make the toffee sauce without boiling vigorously to avoid scorching.
• Poke holes before adding sauce so it penetrates the pudding.

Chef Tips from the Video

• Use very soft, high‑quality dates for maximum moisture.
• For an extra glossy finish, brush the top with a little melted butter before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently before serving.

Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Not recommended beyond 2 hours at room temperature.

Make-Ahead Tips

• Prepare the toffee sauce a day ahead and reheat gently before serving.
• The pudding can be baked a day earlier; warm in the microwave or oven before adding fresh sauce.

Frequently Asked Questions