Best Sticky Toffee Pudding Recipe

Ingredients

• 150 g Unsalted Butter (softened, cut into cubes)
• 150 g Light Brown Sugar (packed)
• 2 Eggs (large, at room temperature)
• 30 ml Black Treacle (also called molasses if unavailable)
• 30 ml Golden Syrup
• 1 tsp Vanilla Extract
• 150 g Plain Flour (sifted)
• 200 g Pitted Dates (roughly chopped)
• 250 ml Water
• 1 tsp Bicarbonate of Soda
• 200 g Dark Brown Sugar (packed, for sauce)
• 100 g Unsalted Butter (for sauce, cut into cubes)
• 200 ml Heavy Cream (full‑fat)
• 1 tsp Sea Salt (fine sea salt for salted caramel)

Instructions

1. Cream Butter and Sugar

   Place softened butter and light brown sugar in a mixing bowl. Using a hand mixer, beat on medium speed until the mixture is smooth, pale and fluffy.

   Time: PT5M

2. Add Eggs

   Add one egg, beat until fully incorporated, then add the second egg and repeat. The batter should stay smooth and glossy.

   Time: PT2M

3. Incorporate Treacle, Golden Syrup and Vanilla

   Pour in the black treacle, golden syrup and vanilla extract. Mix briefly until just combined.

   Time: PT1M

4. Fold in Flour

   Add the sifted plain flour to the wet mixture. Fold gently with a spatula until no flour streaks remain.

   Time: PT1M

5. Prepare Date Mixture

   Roughly chop the dates and place them in a saucepan with 250 ml water. Bring to a gentle simmer for 2‑3 minutes, then stir in the bicarbonate of soda. The mixture will foam briefly.

   Time: PT5M

   Temperature: Medium heat

6. Combine Date Mixture with Batter

   While the date mixture is still hot, pour it into the batter and fold gently until fully incorporated. The batter will look loose and dark.

   Time: PT2M

7. Prepare Baking Dish and Transfer Batter

   Butter an 8×8‑inch baking dish. Pour the batter into the dish and smooth the top with a spatula.

   Time: PT2M

8. Bake the Pudding

   Place the dish in a pre‑heated oven and bake at 160 °C for about 45 minutes, or until the edges are set, the centre has a slight wobble and the top is golden brown.

   Time: PT45M

   Temperature: 160°C

9. Make the Salted Caramel Sauce

   In a clean saucepan, combine dark brown sugar, 100 g butter, golden syrup and 1 tsp vanilla extract. Heat over medium‑high until the butter melts and the mixture bubbles without any grainy sugar. Reduce to low heat and whisk in the heavy cream; simmer for 1‑2 minutes until thickened. Finally stir in the sea salt.

   Time: PT10M

   Temperature: Medium‑high then low

10. Finish and Serve

    Remove the pudding from the oven. While still warm, pour the hot salted caramel sauce over the top, letting it soak in. Serve each slice with a generous scoop of vanilla ice cream and an optional pinch of sea salt.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Light Brown Sugar: Dark brown sugar
• Instead of Eggs: Egg replacer (1 tsp flaxseed + 3 tsp water per egg)
• Instead of Black Treacle: Molasses
• Instead of Golden Syrup: Corn syrup
• Instead of Vanilla Extract: Vanilla bean seeds
• Instead of Plain Flour: All‑purpose flour
• Instead of Pitted Dates: Raisins (will be less sticky)
• Instead of Bicarbonate of Soda: Baking powder (use 3 tsp)
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half‑and‑half (will be less thick)
• Instead of Sea Salt: Kosher salt (use 1.5 tsp)

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Saucepan
• Spatula
• Baking Dish
• Oven
• Measuring Cups and Spoons
• Jar or Heat‑proof Container
• Whisk (optional)
• Microwave (optional) (optional)

Critical Steps — Do Not Skip

• Beat butter and sugar until pale and fluffy
• Add hot date‑bicarbonate mixture to batter without curdling
• Bake until edges are set but centre still has a slight wobble
• Cook caramel sauce until completely smooth before adding cream

Chef Tips from the Video

• Soak the chopped dates in warm water for 10 minutes before cooking to ensure they soften quickly.
• Use unsalted butter for better control of the final salt level in the caramel.
• A pinch of flaky sea salt on the finished dish adds a delightful texture contrast.

Troubleshooting

Storage

Refrigerator: Store leftover pudding and sauce in airtight containers for up to 4 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months. Reheat gently before serving.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• The caramel sauce keeps in a sealed jar in the fridge for up to 7 days; reheat gently before using.
• Pudding can be baked a day ahead and reheated in a low oven (150 °C) for 10‑15 minutes.

Frequently Asked Questions