English Sticky Toffee Pudding

A rich and comforting British classic, this English Sticky Toffee Pudding features a moist date sponge drenched in warm, buttery toffee sauce. It’s the ultimate cozy dessert ; perfect for holidays or Sunday dinners.

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Course: Dessert

Cuisine: Canadian-British

Prep Time: 20

Cook Time: 35

Cooling Time: 10

Total Time: 1 5

Servings: servings

Calories: 460kcal

Cost: $6 total

Equipment

1 20cm square baking dish
1 Large mixing bowl
1 Electric mixer or whisk
1 Saucepan
1 Spatula
1 Sieve (optional)

Ingredients

Sponge

200 g Pitted dates Chopped
250 ml Boiling water
1 teaspoon Baking soda
75 g Butter Softened
150 g Brown sugar
2 Eggs Large
175 g Self-raising flour
1 teaspoon Vanilla extract

Toffee Sauce

200 g Brown sugar
200 ml Heavy cream
100 g Butter
2 tablespoon Golden syrup
Pinch — Sea salt To taste

Instructions

Soak dates in boiling water and baking soda for 10 minutes.
Cream butter and sugar until fluffy.
Add eggs and vanilla; mix well.
Fold in flour and date mixture.
Pour into dish and bake at 180°C for 30–35 minutes.
Make sauce by simmering all sauce ingredients.
Pour warm sauce over pudding before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition