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A piece of sticky toffee pudding with a drizzle of butterscotch sauce and scoop of ice cream on top is served on a plate with a silver spoon.

Sticky Toffee Pudding

This sticky toffee pudding is a classic, delicious dessert made with dates and served with a drizzle of toffee sauce and vanilla ice cream. Perfect for any special occasion or cozy night in.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9 servings
Calories: 380kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Saucepan
  • Mixing bowl
  • Hand mixer
  • Immersion blender or a blender / food processor
  • 8" by 8" (20cm by 20cm) brownie pan
  • Parchment paper

Ingredients

  • 200 g dates pitted and chopped
  • 160 ml water
  • 180 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 50 g unsalted butter at room temperature
  • 15 g vegetable oil
  • 60 g white granulated sugar
  • 60 g light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Toffee Sauce

  • 100 g brown sugar
  • 30 g unsalted butter
  • 150 ml heavy cream
  • ½ teaspoon vanilla extract
  • Flaky sea salt

Instructions

For the Toffee Sauce

  • In a saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat for about 5 minutes, until the mixture darkens and the bubbles become larger and less rapid.
  • Stir in the vanilla extract and allow the mixture to cool to room temperature before serving.

For the Pudding

  • Preheat the oven to 350°F (175°C). Line an 8-inch by 8-inch (20cm by 20cm) square pan with parchment paper, leaving enough overhang to lift the cake out after baking. Alternatively, you can use a 9-inch (23cm) round pan.
  • In a saucepan, combine the dates and water. Bring to a boil, then remove from heat. Let the dates soak in the hot water for 10 minutes. After soaking, transfer the mixture to a blender, food processor, or use an immersion blender to blend until it resembles a thick paste. Set aside.
  • In a large bowl, combine the butter, white sugar, brown sugar, and vanilla extract. Beat with a hand mixer until fully combined and fluffy. Add the oil and beat until incorporated.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the date paste to the mixture and beat until well combined.
  • Sift the flour, baking powder, and salt into the wet mixture. Mix until just combined and no dry ingredients are visible.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the pudding from the oven and let it cool in the pan for 10 minutes. Then, lift it out of the pan and allow it to cool until just warm.
  • Cut into 9 squares and serve with vanilla ice cream, butterscotch sauce, and a sprinkle of flaky sea salt, if desired.

Video

Notes

Store in the fridge for up to 4 days. Reheat until just warm before serving.
Freeze for up to 2 months.

Nutrition

Nutrition Facts
Sticky Toffee Pudding
Serving Size
 
1 serving
Amount per Serving
Calories
380
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
74
mg
25
%
Sodium
 
332
mg
14
%
Potassium
 
224
mg
6
%
Carbohydrates
 
57
g
19
%
Fiber
 
2
g
8
%
Sugar
 
39
g
43
%
Protein
 
4
g
8
%
Vitamin A
 
524
IU
10
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
72
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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