Description

A classic British Sticky Toffee Pudding with a tender, date-studded sponge and a rich, glossy toffee sauce. This comforting, homemade dessert is easy to make and perfect for holidays, Sunday suppers, or any night you want something warm and indulgent.

Ingredients

1 1/2 cups (225 g) chopped pitted Medjool dates

1 cup (240 ml) boiling water

1 tsp baking soda

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) dark brown sugar, packed

2 large eggs, room temperature

1 tsp vanilla extract

1 1/4 cups (160 g) all-purpose flour

1 1/2 tsp baking powder

1/2 tsp fine sea salt

1 tsp instant espresso powder (optional)

1/2 cup (60 g) chopped toasted pecans or walnuts (optional)

1/2 cup (113 g) unsalted butter (for sauce)

1 cup (220 g) dark brown sugar, packed (for sauce)

1 cup (240 ml) heavy cream (for sauce)

1 tbsp molasses or black treacle (for sauce)

1 tsp vanilla extract (for sauce)

1/2 tsp flaky sea salt, plus more to taste (for sauce)

Vanilla ice cream or warm custard, for serving

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Instructions

1. Heat oven to 350°F (175°C). Grease an 8-inch square or 9-inch round baking pan and line the bottom with parchment.

2. Soak dates: Combine chopped dates and boiling water in a bowl; stir in baking soda. Let sit 10–15 minutes, then mash lightly with a fork.

3. Cream butter and brown sugar until light and fluffy, 2–3 minutes.

4. Beat in eggs one at a time, then add vanilla.

5. Whisk flour, baking powder, salt, and espresso powder (if using). Add dry ingredients to the bowl and mix just until combined.

6. Fold in the mashed dates (and nuts, if using). Spread batter into prepared pan.

7. Bake 28–35 minutes, until the top is springy and a toothpick comes out with moist crumbs.

8. Make the toffee sauce: In a saucepan over medium heat, melt butter, brown sugar, cream, and molasses. Bring to a gentle simmer, stirring, 3–5 minutes until slightly thickened. Remove from heat; stir in vanilla and salt.

9. Poke the warm cake all over with a skewer and pour about one-third of the warm sauce on top. Let soak 10 minutes.

10. Cut into squares and serve with more warm toffee sauce and vanilla ice cream or custard. For make-ahead, cool, wrap, and warm slices in a 300°F (150°C) oven 8–10 minutes; gently reheat sauce, thinning with a splash of cream if needed.

Notes

Fully soak the dates with baking soda for a plush crumb. Simmer sauce gently for a glossy finish. Poke cake while warm so it drinks in the toffee.