Sticky Toffee Pudding
The great British dessert: moist medjool date sponge baked in toffee sauce and served warm, drowned in even more sauce with cold clotted cream.
🛒 Ingredients
- 200g medjool dates, pitted and chopped
- 200ml boiling water
- 1 tsp baking soda
- 175g all-purpose flour
- 175g caster sugar
- 50g unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 200g dark brown sugar (toffee sauce)
- 150ml heavy cream (toffee sauce)
- 100g butter (toffee sauce)
- clotted cream to serve
👨🍳 Method
- 1
Soak chopped dates in boiling water with baking soda for 15 minutes. Blend to a purée.
- 2
Cream butter and sugar until light. Beat in eggs one at a time.
- 3
Fold in flour, vanilla, and date purée.
- 4
Pour into a buttered 20cm square baking dish.
- 5
Bake at 180°C for 25-30 minutes until a skewer comes out clean.
- 6
Make toffee sauce: melt butter, brown sugar, and cream together; simmer 5 minutes until thick.
- 7
Pierce the hot sponge all over. Pour half the sauce over; rest 10 minutes.
- 8
Serve with remaining warm sauce and clotted cream.
💡 Chef's Tips
- →Poke the sponge while it's hot so the sauce soaks all the way through.
- →Medjool dates make a much moister, more caramel-flavored sponge than regular dates.
- →Reheat individual portions in the microwave with extra sauce — it's even better the next day.
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