Sticky Toffee Pudding

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180C conventional (160C fan). Lightly butter 2 small ramekins, making sure the bases and sides are coated so the puddings release cleanly.

   5 g unsalted butter
2. 2

   Put the chopped dates in a small bowl, pour over the boiling water, and stir in the baking soda. Leave for 10 minutes until the dates soften and the mixture looks slightly foamy; this helps the sponge stay moist and tender.

   100 g pitted dates, finely chopped120 ml boiling water1/2 tsp baking soda
3. 3

   In a mixing bowl, cream the softened butter and dark brown sugar for 1 to 2 minutes until slightly lighter. Beat in the egg and vanilla extract until smooth. If it looks a little split, it will come back together once the flour is added.

   30 g unsalted butter, softened40 g dark brown sugar1 medium egg1 tsp vanilla extract
4. 4

   Whisk together the plain flour, baking powder, and salt, then fold them into the butter mixture just until no dry streaks remain. Mash the soaked dates lightly with a fork, then fold in all of the date mixture, including the soaking liquid, to make a loose batter.

   55 g plain flour1/2 tsp baking powder1 pinch fine salt100 g pitted dates, finely chopped120 ml boiling water1/2 tsp baking soda
5. 5

   Divide the batter evenly between the ramekins and bake for 18 to 22 minutes, until well risen and the tops spring back lightly when touched. A skewer inserted in the centre should come out with a few moist crumbs but no wet batter.

6. 6

   While the puddings bake, make the toffee sauce. Put the butter, dark brown sugar, double cream, vanilla extract, and salt in a small saucepan over medium-low heat. Stir until the butter melts and the sugar dissolves, then simmer gently for 2 to 3 minutes until glossy and slightly thickened. Do not boil hard, or the sauce may split.

   40 g unsalted butter60 g dark brown sugar80 ml double cream1/2 tsp vanilla extract1 pinch fine salt
7. 7

   Let the puddings rest for 3 minutes after baking. Run a small knife around the edge and turn them out if you like, or serve straight from the ramekins. Spoon over some warm toffee sauce, letting it soak into the sponge, and serve the rest alongside.

Origin & History

Sticky toffee pudding is a much-loved British dessert made from a moist date sponge drenched in a rich toffee sauce. It became widely popular in the UK during the 20th century, with several northern English hotels and restaurants claiming to have helped establish the now-classic version.