The Most Underrated Dessert: Sticky Toffee Pudding

Ingredients

• 1 cup Medjool Dates (pitted, dark and dry, roughly chopped)
• 1 cup Water (for rehydrating dates)
• 0.5 teaspoon Baking Soda
• 1.5 cups All-Purpose Flour
• 0.25 teaspoon Baking Powder
• 0.75 teaspoon Fine Sea Salt
• 0.5 teaspoon Fresh Nutmeg (freshly grated)
• 6 tablespoons Unsalted Butter (softened, room temperature)
• 0.75 cup Light Brown Sugar
• 2 Eggs (large, room temperature)
• 1 Egg Yolk
• 2 teaspoons Vanilla Bean Paste (or vanilla extract)
• 8 tablespoons Unsalted Butter (for sauce, cut into pieces)
• 1 cup Light Brown Sugar (for sauce)
• 0.33 cup Lyle's Golden Syrup (or light corn syrup)
• 2 tablespoons Lyle's Treacle (or molasses)
• 2 cups Heavy Cream (full‑fat, divided)
• 1 teaspoon Vanilla Bean Paste (for sauce, optional)
• 1 pinch Kosher Salt (generous pinch for sauce)
• 1 scoop Vanilla Ice Cream (for serving)

Instructions

1. Prepare Date Paste

   Remove pits from dates, halve them, then slice crosswise. Place in a small sauce pot, add 1 cup water, bring to a boil over medium‑high heat, boil 4 minutes, stir in ½ tsp baking soda, then blend with a hand blender until smooth.

   Time: PT10M

   Temperature: medium-high

2. Mix Dry Ingredients

   In a mixing bowl whisk together 1½ cups all‑purpose flour, ¼ tsp baking powder, ¾ tsp fine sea salt, and ½ tsp freshly grated nutmeg until evenly combined.

   Time: PT5M

3. Cream Butter and Sugar

   Using a stand mixer on high speed, beat 6 tbsp softened unsalted butter until fluffy, then add ¾ cup light brown sugar and beat 30‑60 seconds until the mixture is light and airy.

   Time: PT5M

4. Add Eggs and Vanilla

   Add two whole eggs one at a time, beating on medium speed after each addition. Follow with one egg yolk and 2 tsp vanilla bean paste (or extract). Beat until just combined.

   Time: PT3M

5. Combine Date Paste and Flour

   Stir in the cooled date paste until evenly distributed. Add half of the dry‑ingredient mixture, mix gently, then add the remaining half and fold until the batter is smooth.

   Time: PT5M

6. Prepare Baking Dish

   Grease a 9×9 inch baking dish thoroughly with softened butter, making sure to coat the corners, sides, and bottom.

   Time: PT2M

7. Transfer and Smooth Batter

   Spoon the batter into the prepared pan and spread with a spatula to an even, flat surface, reaching the edges.

   Time: PT2M

8. Bake the Cake

   Place the pan in a pre‑heated oven at 350°F and bake 35‑40 minutes, or until a cake tester inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

9. Start Toffee Sauce

   In a medium saucepan combine 1 cup light brown sugar, 8 tbsp unsalted butter, 1/3 cup Lyle’s Golden Syrup, and 2 tbsp Lyle’s Treacle. Cook over medium heat, stirring until butter melts and the mixture is glossy.

   Time: PT5M

   Temperature: medium

10. Add First Cream and Reduce

    Stir in 1 cup heavy cream, bring to a gentle boil, then reduce heat to medium‑low and simmer 15‑20 minutes, stirring occasionally, until the sauce thickens and darkens.

    Time: PT20M

    Temperature: medium-low

11. Finish Sauce with Second Cream

    Add the remaining 1 cup heavy cream, increase heat to medium, stir continuously until the mixture comes together, then simmer 3‑4 minutes more.

    Time: PT5M

    Temperature: medium

12. Season Sauce

    Stir in 1 tsp vanilla bean paste (or extract) and a generous pinch of kosher salt. Continue to simmer 3‑4 minutes until glossy.

    Time: PT5M

    Temperature: medium

13. Poke the Cake

    Remove the cake from the oven. Using a fork or wooden skewer, poke holes about 1 inch apart across the entire surface, ensuring each hole reaches the bottom.

    Time: PT5M

14. Soak with Toffee Sauce

    Pour half of the warm toffee sauce over the hot cake, gently coaxing it toward the center so it soaks evenly. Return the pan to the oven for 3‑4 minutes until the sauce bubbles and is absorbed.

    Time: PT5M

    Temperature: 350°F

15. Serve

    Slice the pudding into 3×3‑inch squares, drizzle with the remaining toffee sauce, top each piece with a scoop of vanilla ice cream, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g