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Sticky Toffee Pudding with Warm Caramel sauce

Sticky Toffee Pudding with Warm Caramel Sauce

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine British
Servings 6 generous portions

Equipment

  • Mixing bowls One large for the batter and a medium for the date mixture.
  • Electric mixer or stand mixer To cream the butter and sugar smoothly.
  • saucepan For the caramel sauce.
  • Measuring cups and spoons Precision matters, especially with baking.
  • 8-inch square baking dish or individual ramekins You can also use a muffin tin for smaller portions.
  • Spatula For folding the batter and scraping down the bowl.
  • Wire Rack For cooling the pudding once it’s out of the oven.

Ingredients
  

For the Pudding

  • 200 g about 7 oz pitted Medjool dates, chopped
  • 1 tsp baking soda
  • 250 ml 1 cup boiling water
  • 75 g 1/3 cup unsalted butter, softened
  • 150 g 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 180 g 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

For the Warm Caramel Sauce

  • 150 g 3/4 cup brown sugar
  • 200 ml 3/4 cup + 1 tbsp heavy cream
  • 75 g 1/3 cup unsalted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt optional, for salted caramel effect

Instructions
 

Prepare the Dates

  1. Place the chopped dates in a bowl and sprinkle them with baking soda. Pour the boiling water over the dates and let them sit for 10 minutes. This softens them and helps the soda activate for a tender cake texture. Once soaked, mash the dates slightly with a fork or blend into a loose paste if you prefer a smoother cake.

Make the Pudding Batter

  1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  2. Sift the flour, baking powder, and salt into the wet mixture. Fold gently using a spatula, being careful not to overmix. Finally, fold in the date mixture until fully combined. The batter will be thick and rich.

Bake

  1. Preheat the oven to 350°F (175°C). Grease your baking dish or ramekins. Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes or until the top is springy to the touch and a toothpick inserted comes out clean.

Make the Caramel Sauce

  1. While the pudding bakes, combine brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir continuously until the mixture comes to a gentle boil. Lower the heat and simmer for 3–5 minutes, stirring often, until it thickens slightly. Stir in vanilla extract and a pinch of salt if desired.

Serve Warm

  1. Remove the pudding from the oven and let it cool for about 10 minutes. Poke a few holes on top with a skewer and pour a generous amount of warm caramel sauce over it so it soaks in slightly. Serve with additional sauce drizzled over individual servings—and a scoop of vanilla ice cream if you're feeling extra indulgent.