Name: Sticky Toffee Pudding Recipe
Prep time: 1 h 20 min
Cook time: 1 h 15 min
Total time: 2 h 35 min
Cuisine: British
Ingredients: 1 ¼ cups Medjool dates, finely chopped; 8 oz boiling water; ½ cup unsalted butter, room temperature; 1 cup packed golden brown sugar; 4 large eggs, preferably organic; 1 ¾ cups all-purpose flour; ½ tsp baking powder; 1 tsp baking soda; 2 tbsp instant coffee granules; 1 pinch salt; ¼ cup unsalted butter; 1 cup packed brown sugar (light or dark); 2 cups heavy whipping cream, preferably organic; 1 tbsp Drambuie liqueur (optional, or good quality whisky); 1 pinch salt

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Introduction

Sticky Toffee Pudding is a classic British dessert featuring a moist date cake drenched in rich, buttery toffee sauce. This warm, comforting treat is perfect for cozy nights and special occasions alike.

A square piece of moist chocolate cake with a slightly shiny, dark chocolate glaze on top sits in the center of a shallow pool of rich, glossy chocolate sauce on a white plate, all placed on a white marbled surface with a warm, softly blurred wooden background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups Medjool dates, finely chopped
8 oz boiling water
½ cup unsalted butter, room temperature
1 cup packed golden brown sugar
4 large eggs, preferably organic
1 ¾ cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
2 Tbsp instant coffee granules
1 pinch salt
¼ cup unsalted butter (for sauce)
1 cup packed brown sugar (light or dark, for sauce)
2 cups heavy whipping cream, preferably organic (for sauce)
1 Tbsp Drambuie liqueur or good quality whisky (optional)

Instructions

Step 1: Butter a baking pan and place the chopped dates in a small bowl. Pour 1 cup of boiling water over the dates and let them soak for about 1 hour until cooled.
Step 2: Mix the flour and baking powder in a separate bowl and set aside.
Step 3: Preheat the oven to 350°F (175°C).
Step 4: In a large bowl, use an electric mixer to beat the butter and golden brown sugar until blended, scraping down the sides often.
Step 5: Add 2 eggs, one at a time, beating well after each and scraping the bowl sides.
Step 6: Add half of the flour mixture and beat to combine.
Step 7: Add the remaining 2 eggs one at a time, beating well and scraping the bowl.
Step 8: Add the rest of the flour and beat until blended.
Step 9: In a small bowl, combine instant coffee granules and baking soda, then stir into the date mixture. The mixture will froth slightly. For a smoother texture, optionally blend with an immersion blender.
Step 10: Add the date mixture to the batter and mix until evenly combined.
Step 11: Pour the batter into the prepared pan and place it on a rimmed baking sheet.
Step 12: Bake for 50 minutes to 1 hour, or until a tester inserted in the center comes out clean.
Step 13: Let the cake cool in the pan. Once cool, level the top if needed, carefully remove from the pan, then level and remove the top layer. Replace the cake in the pan and poke holes all over with a skewer or toothpick.
Step 14: To make the sauce, bring cream, brown sugar, and butter to a boil in a medium saucepan over medium-high heat, stirring frequently.
Step 15: Reduce heat to medium-low and simmer until the sauce reduces to about 1 ¾ cups (12 oz), stirring occasionally, about 15 minutes. Remove from heat and stir in Drambuie or whisky if using.
Step 16: While the cake is cool and the sauce still warm, pour about half the sauce over the cake. Let it cool to room temperature, then refrigerate uncovered. After an hour, when the sauce has set, cover with cling film (it won’t stick once cool).
Step 17: To serve, cut a piece and warm it in the microwave until the caramel melts and the dessert is hot and steaming. Serve with the reserved warm sauce and freshly whipped cream.

Tips & Variations

For an even smoother cake texture, blend the date mixture with an immersion blender before folding it into the batter.
Dark brown sugar adds a deeper molasses flavor to the sauce, but light brown sugar works well too.
Replacing coffee granules with espresso powder can intensify the toffee flavor.
The Drambuie is optional but adds a lovely warm note; you can substitute with whisky or omit entirely for a non-alcoholic version.

Storage

Store leftover sticky toffee pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm and the toffee sauce is melted. You can also freeze the cake (without sauce) for up to 1 month; thaw before reheating and adding fresh sauce and cream.

How to Serve

A single square piece of chocolate cake with a shiny, moist texture and a dark brown color sits in the center of a white plate. The cake has fine bubbles visible on its surface and is covered partially with a thick layer of glossy chocolate sauce both on top and pooled around the base, creating a rich dark brown pool. The background shows a cozy setting with blurred wooden furniture and soft lighting, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an electric mixer?

Yes, you can mix the batter by hand using a sturdy whisk or wooden spoon, but it will require more effort to achieve a smooth, creamy texture.

What if I don’t have Medjool dates?

Other soft dates like Deglet Noor can be used, but Medjool dates are preferred for their natural sweetness and moisture, which help keep the cake tender.