Sticky Toffee Pudding Ultimate

Story behind the dish

Imagine sinking your teeth into a warm, moist sponge seeped in rich, caramelized toffee sauce—this is the magic of the classic Sticky Toffee Pudding. With roots in the cozy pubs and tearooms of Britain, this dessert combines the sweet, tangy notes of Medjool dates with a luscious sauce that makes every bite a comfort indulgence. Whether for a special celebration or simply to treat yourself after a long day, this pudding promises a symphony of flavors and textures that will linger long after the last spoonful.

Ingredients

• 1 1/2 cups (225 g) Medjool dates
• ⅝ cup (175 ml) boiling water
• 1 teaspoon vanilla extract
• 1 1/2 cups (175 g) self-raising flour
• 1 teaspoon bicarbonate of soda
• 2 large eggs
• ¾ cup (85 g) unsalted butter
• 2/3 cup (140 g) demerara sugar
• 2 tablespoons black treacle
• ⅓ cup (100 ml) milk
• 1 scoop ice cream (optional, for serving)
• ¾ cup (175 g) muscovado sugar
• 3 ½ tablespoons butter
• ¾ cup (180 ml) double cream
• 1 tablespoon black treacle

Step-by-step

1. Stone and finely chop the dates, then place them in a bowl. Pour the boiling water over the dates and let them soak for about 30 minutes until cool and well-softened. Mash the dates slightly with a fork and stir in the vanilla extract.
2. Prepare seven mini pudding tins (about 7 fl oz / 200 ml each) by buttering and flouring them. Set the tins on a baking sheet and preheat your oven to 350°F (180°C / fan 160°C / gas 4).
3. In a small bowl, whisk together the flour and bicarbonate of soda. In a large bowl, beat the butter and demerara sugar together until creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
4. Mix in the black treacle, then gently fold in one-third of the flour mixture. Pour in half of the milk, and fold carefully. Repeat with the remaining flour and milk, mixing just until combined. The batter will be thick and slightly curdled after adding the dates.
5. Fold the soaked dates into the batter. Spoon the mixture evenly into the prepared tins. Bake for 20 to 25 minutes until the puddings have risen and are firm to the touch.
6. While the puddings bake, make the toffee sauce: combine the muscovado sugar, butter, and half of the double cream in a saucepan over medium heat. Stir constantly until the sugar dissolves completely and the mixture boils.
7. Add the black treacle, increase the heat slightly, and simmer for 2–3 minutes until the sauce turns a rich toffee color. Remove from heat and stir in the remaining cream until smooth.
8. Once baked, let the puddings sit in their tins for a few minutes before loosening the edges with a small knife and carefully turning them out onto serving plates.
9. Serve immediately, drizzled with warm toffee sauce. For an extra sticky finish, you can coat the puddings in the sauce and leave them to sit for a day, reheating before serving. To do this, pour half of the sauce into individual dishes, sit the turned-out puddings on top, then cover with the remaining sauce. Reheat in a warm oven for 15–20 minutes until bubbling. Enjoy on its own or with a scoop of ice cream, cream, or custard.

Chef’s tips & serving ideas

• For an even more decadent treat, add a dollop of clotted cream or a splash of whisky to the sauce.
• Serve these warm with a generous scoop of vanilla ice cream or a pour of fresh custard for a comforting, indulgent dessert.

Closing thoughts

There's something truly heartwarming about a pudding that combines simple ingredients into a rich, luxurious treat. This Sticky Toffee Pudding captures the cozy charm of British desserts and transforms it into a delightful experience perfect for sharing with loved ones. Whether you're looking to impress guests or indulge a craving, this recipe promises a sticky, sweet, and utterly satisfying finish to any meal.