Warm Sticky Toffee Pudding (Printable)

Moist date sponge soaked in rich toffee sauce, served warm and ideal with vanilla ice cream or whipped cream.

# What You'll Need:

→ Sponge

01 - 7 oz pitted dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 7 tbsp unsalted butter, softened
05 - 3/4 cup dark brown sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1 2/3 cups self-raising flour
09 - 1/2 tsp salt

→ Toffee Sauce

10 - 2/3 cup unsalted butter
11 - 1 cup dark brown sugar
12 - 1 cup heavy cream
13 - 1 tsp vanilla extract
14 - Pinch of salt

→ To Serve (optional)

15 - Vanilla ice cream or whipped cream

# How To Make It:

01 - Preheat oven to 350°F. Grease an 8x12 inch baking dish or 8 ramekins.
02 - Place chopped dates in a bowl, pour boiling water over them, stir in baking soda, and let sit for 10 minutes.
03 - In a large bowl, beat softened butter and brown sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
04 - Mash the soaked dates with their liquid to a rough paste and fold into the butter mixture.
05 - Sift in self-raising flour and salt, then gently fold until just combined, avoiding overmixing.
06 - Pour batter into the prepared dish or divide among ramekins. Bake for 30–35 minutes until risen and a skewer comes out clean.
07 - Melt butter and brown sugar in a saucepan over medium heat. Stir in cream, vanilla, and salt. Simmer for 3–4 minutes until slightly thickened.
08 - Prick the warm sponge with a skewer, pour half of the toffee sauce over it, and let it soak for 10 minutes.
09 - Drizzle with the remaining toffee sauce and serve warm with vanilla ice cream or whipped cream if desired.

# Tips from dashanddishes:

01 -
  • The sponge stays impossibly moist thanks to the dates, even the next day.
  • That toffee sauce is dangerously good—youll want to drink it straight from the pan.
  • It feels fancy but comes together with pantry staples and honest effort.
  • Serving it warm turns any ordinary night into something worth remembering.
02 -
  • Don't skip poking holes in the baked sponge—the sauce needs those channels to soak through properly.
  • Let the date mixture cool slightly before folding it in, or it might scramble the eggs in your batter.
  • If your toffee sauce splits, whisk in a tablespoon of hot water to bring it back together.
03 -
  • Use Medjool dates if you can find them—they're softer and sweeter than regular pitted dates.
  • Reserve a few tablespoons of toffee sauce before pouring it over the pudding so you have extra for plating.
  • Let the pudding rest for 10 minutes after baking so it sets just enough to slice cleanly without falling apart.

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