The Absolute Best Sticky Toffee Pudding

Ingredients

• 3/4 cup Whole Milk (homogenized, scalded)
• 1 cup Dates (chopped)
• 1 teaspoon Baking Soda
• 1.5 cups All-Purpose Flour (unbleached)
• 2 teaspoons Baking Powder
• 0.25 teaspoon Kosher Salt
• 3/4 cup Dark Brown Sugar
• 6 tablespoons Unsalted Butter (softened, cut into cubes)
• 2 Eggs (large, room temperature)
• 2 teaspoons Pure Vanilla Extract
• 1/2 cup Unsalted Butter (for sauce) (cut into pieces)
• 1.5 cups Brown Sugar (for sauce)
• 0.5 teaspoon Kosher Salt (for sauce)
• 3/4 cup Heavy Cream (35%)
• to taste Sea Salt Flakes (for garnish)
• 1 cup Heavy Cream (for whipped topping) (chilled, whipped with a pinch of sugar)

Instructions

1. Preheat Oven and Prepare Dish

   Preheat the oven to 350°F (175°C). Lightly butter an 11×8‑inch glass or oven‑safe casserole dish.

   Time: PT5M

   Temperature: 350°F

2. Scald Milk

   In a small saucepan, heat 3/4 cup whole milk over medium heat until it just begins to steam (do not boil).

   Time: PT2M

3. Prepare Date Mixture

   Combine 1 cup chopped dates with 1 teaspoon baking soda in a bowl. Pour the hot milk over the dates, stir, and let sit for 15 minutes to soften and cool.

   Time: PT15M

4. Make Dry Mix

   In a medium bowl whisk together 1½ cups unbleached all‑purpose flour, 2 teaspoons baking powder, and ¼ teaspoon kosher salt.

   Time: PT2M

5. Combine Wet Ingredients in Food Processor

   Fit the food processor with the blade attachment. Add 6 tablespoons softened butter, ¾ cup dark brown sugar, 2 cracked eggs, and 2 teaspoons vanilla extract. Pulse on low speed until just combined.

   Time: PT5M

6. Incorporate Dry Mix

   With the processor running on low, add the dry flour mixture one tablespoon at a time until fully incorporated. The batter will become thick.

   Time: PT2M

7. Add Dates and Process

   Open the processor lid, add the softened date mixture, replace the lid, and run the processor on medium speed until the dates are finely chopped and evenly distributed throughout the batter.

   Time: PT3M

8. Bake the Cake

   Pour the batter into the prepared casserole dish, smooth the top with a spatula, and bake for 30 minutes, or until a toothpick inserted near the center comes out clean.

   Time: PT30M

   Temperature: 350°F

9. Make Salted Caramel Sauce

   While the cake bakes, melt ½ cup butter in a medium saucepan over medium‑high heat. Stir in 1½ cups brown sugar and ½ teaspoon kosher salt until the sugar dissolves. Add ¾ cup heavy cream, continue stirring, and bring to a gentle boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.

   Time: PT10M

10. Soak the Cake in Caramel

    Remove the baked cake from the oven. Using a brochet or skewer, poke holes evenly across the surface. Slowly drizzle about one‑third of the warm salted caramel sauce over the cake, allowing it to soak into the holes. Let the cake rest for 15 minutes to absorb the sauce.

    Time: PT5M

11. Final Soak and Serve

    After the 15‑minute soak, the cake should be glossy and moist. Cut into squares, place on dessert plates, drizzle additional caramel sauce, sprinkle a pinch of sea‑salt flakes, and top each serving with a dollop of freshly whipped cream.

    Time: PT17M

Nutrition Facts

Calories

640

Protein

6 g

Carbohydrates

80 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, almond milk (will change flavor)
• Instead of Dates: Raisins, Dried figs
• Instead of All-Purpose Flour: Cake flour (will be lighter), Whole wheat flour (denser)
• Instead of Kosher Salt: Table salt (use less)
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Unsalted Butter: Margarine (will affect flavor)
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Pure Vanilla Extract: Vanilla bean paste
• Instead of Unsalted Butter (for sauce): Margarine
• Instead of Brown Sugar (for sauce): White sugar (will be less caramel)
• Instead of Kosher Salt (for sauce): Sea salt
• Instead of Heavy Cream (35%): Half‑and‑half (thinner sauce)
• Instead of Heavy Cream (for whipped topping): Whipped topping from a can

Equipment Needed

• Oven
• 11×8‑inch Glass Casserole Dish
• Small Saucepan
• Medium Saucepan
• Food Processor
• Mixing Bowl
• Measuring Cups and Spoons
• Whisk
• Spatula
• Brochet (skewer)
• Serving Plates
• Parchment Paper (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Scalding the milk and pouring it over the dates to create a soft date paste.
• Processing the dates until finely chopped to avoid gritty texture.
• Baking the cake to the correct internal doneness (30 minutes at 350°F).
• Making the salted caramel sauce to the right thickness.
• Poking holes and soaking the cake with the caramel sauce for full absorption.

Chef Tips from the Video

• For an ultra‑smooth texture, blend the date‑milk mixture into a paste before adding to the batter.
• Line the casserole dish with parchment paper for easier removal and cleaner slices.
• A pinch of flaky sea salt on the finished dish heightens the sweet‑salty contrast.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days. Reheat gently before serving.

Freezer: Wrap the cake layers in plastic wrap and foil; freeze up to 2 months. Thaw in refrigerator and reheat.

Room temperature: Best served warm; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Bake the cake a day ahead and store covered in the refrigerator; reheat with a splash of caramel before serving.
• Caramel sauce can be made up to 3 days ahead; reheat gently over low heat or in the microwave.

Frequently Asked Questions