Sticky Toffee Pudding Recipe

This classic British dessert features a super moist date cake soaked in a rich rum toffee sauce, typically served warm with vanilla ice cream.


280 grams Pitted Dates 1 Teaspoon Baking Soda 1 Cup Boiling Water 250 ml ¼ Cup Brown Sugar Loosely Packed, 40 Grams 6 Tablespoon Unsalted Butter Softened, 80 Grams 2 Eggs at Room Temperature 1 ¼ Cup All Purpose Flour 185 Grams 1 ½ Teaspoon Baking Powder ½ Teaspoon Salt

Rum Toffee Sauce

1 Cup Brown Sugar 200 Grams ½ Teaspoon Lemon Juice 2 Tablespoons Water 2 Tablespoons Butter 30 Grams ½ Cup Cream 125 ml ½ Cup Dark Rum 125 ml ½ Teaspoon Vanilla Extract

Step 1

Soak Dates: Place pitted dates in a bowl, sprinkle with baking soda, and pour boiling water over them. Let sit for 10-15 minutes until the dates are softened.

Step 2

Mash Dates: Using a potato masher, mash the dates until they form a thick, sloppy mixture with small chunks. This will ensure an even texture in the cake.

Step 3

Mix Batter: In a mixing bowl, cream together softened butter and brown sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.

Step 4

Combine Ingredients: Sift flour, baking powder, and salt into the butter-sugar mixture. Beat on low speed until just combined. Add the mashed dates and their soaking liquid, mixing until fully incorporated.

Step 5

Bake Cake: Preheat oven to 180°C (350°F). Pour the batter into a greased and lined 8-inch square baking pan. Spread the batter evenly and tap the pan to release any air bubbles. Bake for 35-40 minutes or until a skewer inserted in the center comes out clean.