Classic Sticky Toffee Pudding

Indulge in this warm, comforting Sticky Date Pudding, a classic dessert that truly satisfies. Moist and rich with dates, it's drenched in a luscious, buttery toffee sauce. Perfect for sharing after a Sunday roast or as a sweet treat on a chilly evening.

Dessert

Kitchen craft & tools

  • baking pan
  • Flat, open pan designed for searing meats, browning veg, and shallow frying.
    Frying Pan
  • Standardized volume units for consistent dry and wet ingredient portions.
    Measuring Cups
  • Small, precise units for spices, baking leaveners, and oils.
    Measuring Spoons
  • Various sizes for combining ingredients and holding prep before cooking.
    Mixing Bowls
  • A strong, long-handled tool for stirring heavy batters and doughs.
    Mixing Spoon
  • The central appliance for all roasting, baking, and slow-heat cooking.
    Oven
  • Medium-sized pot with a handle, ideal for sauces or heating small liquids.
    Saucepan
  • A sturdy, protective surface for all your dicing, slicing, and ingredient prep.
    Chopping Board
  • Your primary kitchen blade for general dicing, chopping, and versatile prep work.
    Cutting Knife
  • Flexible, heat-resistant edge that ensures no ingredient is left behind.
    Silicone Scraper

Quick info

Prep —
Cook —
Temp 180°C
Servings 4
DifficultyMedium
Classic Sticky Toffee Pudding

Ingredients

  • 1 cupsdates coarsely chopped(Pantry)
  • 2 cupswater(Other)
  • 1 tspbaking soda(Pantry)
  • 2 cupsplain flour (or GF blend)(Pantry)
  • 1 tspGinger pureed(Produce)
  • 1 tspsalt(Herbs & Spices)
  • 1 cupWhite Sugar(Pantry)
  • 3Eggs(Fridge)
  • 3 cupbutter unsalted(Dairy)
  • 1 cupsBrown Sugar(Pantry)
  • 1 cupCream (or Dairy Free alternative)(Dairy)

Instructions

Sticky Date Pudding

Preheat oven. Grease and flour an 8-inch square pan.
Combine dates, water, and ginger in a small saucepan. Simmer uncovered for 5 minutes over medium heat.
Remove from heat, stir in baking soda. The mixture will foam. Let stand for 20 minutes.
While waiting, sift together flour (or GF blend), baking powder, and salt in a separate bowl. Set aside.
In a large bowl, cream butter (or DF alternative) and sugar until light and fluffy.
Beat in eggs, one at a time.
Fold in the flour mixture in three batches. Beat after each addition until just combined.
Add date mixture; stir until combined.
Pour batter into the prepared baking pan. Place it inside a larger baking pan.
Pour hot water into the larger pan, halfway up the sides of the smaller pan.
Bake in the oven's centre for 35-40 minutes.

Toffee Sauce

In a small saucepan, melt butter (or DF alternative) over moderate heat.
Add brown sugar. Bring to a boil, stirring occasionally.
Stir in cream (or DF alternative) and reduce heat.
Simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Cool sauce slightly. Pour over pudding squares.