Warm Sticky Toffee Pudding

I learned to make sticky toffee pudding on a gray November afternoon when nothing else seemed to lift the mood. The kitchen filled with the smell of warm dates and caramel, and by the time I pulled it from the oven, the day felt entirely different. It's the kind of dessert that doesn't just taste good—it changes the room.

The first time I made this for friends, I nearly panicked when the batter looked too wet. But once baked, it rose into something golden and tender, and when I poured that glossy toffee over the top, everyone went quiet. One friend scraped her bowl clean and asked if I'd made extra sauce, which I had, thank goodness.

Ingredients

• Pitted dates: The foundation of the sponge, they melt into sweetness and keep everything soft.
• Baking soda: This reacts with the dates to create a tender crumb, don't skip it.
• Dark brown sugar: Use it in both the sponge and sauce for deep, molasses warmth.
• Self-raising flour: Gives the pudding its light rise without fussing over leavening agents.
• Double cream: The secret to a toffee sauce that clings and coats instead of running thin.
• Vanilla extract: A little in the sponge, a little in the sauce, it ties everything together quietly.

Instructions

Prep the oven and dish:

Set your oven to 180°C and grease your baking dish well. If using ramekins, butter each one so the puddings release easily later.

Soften the dates:

Pour boiling water over chopped dates and stir in baking soda. Let them sit for 10 minutes until they're plump and soft, the water will turn dark and syrupy.

Cream the butter and sugar:

Beat softened butter and brown sugar until pale and fluffy. Add eggs one at a time, then vanilla, mixing until smooth.

Fold in the dates:

Mash the soaked dates roughly with their liquid, then fold into the butter mixture. The batter will look wet, that's exactly right.

Add the flour:

Sift in self-raising flour and salt, folding gently just until combined. Overmixing makes it tough, so stop when you see no dry streaks.

Bake until risen:

Pour batter into your dish or divide among ramekins. Bake for 30 to 35 minutes, a skewer should come out clean but the top will still feel soft.

Make the toffee sauce:

While the pudding bakes, melt butter and brown sugar in a saucepan. Stir in cream, vanilla, and a pinch of salt, simmering until it thickens and smells like heaven.

Soak the pudding:

Poke holes all over the warm pudding with a skewer. Pour half the toffee sauce over and let it soak in for 10 minutes, it will darken and glisten.

Serve warm:

Plate the pudding and drizzle with remaining sauce. A scoop of vanilla ice cream melting into the toffee is the only thing that makes it better.

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There was an evening I served this to my dad, who never asks for seconds. He finished his bowl, paused, then quietly asked if there was more. That moment, watching him scrape up the last bit of sauce, made every sticky spoon and messy pan worth it.

Making It Ahead

This pudding reheats beautifully, which means you can bake it a day early and just warm it gently before serving. I make fresh toffee sauce right before plating because it only takes a few minutes and tastes so much brighter. Covered in the fridge, the baked pudding keeps for up to three days without losing its softness.

Adjusting for Individual Servings

Baking in ramekins turns this into something elegant and personal, perfect for dinner parties. The timing stays the same, but check them at 25 minutes since smaller portions can bake faster. I like running a knife around the edge and flipping them out onto plates, then pouring sauce over the top so it cascades down the sides.

Simple Tweaks and Additions

If you want a little crunch, fold 50 g of chopped pecans or walnuts into the batter before baking. A pinch of espresso powder in the sponge deepens the flavor without making it taste like coffee. For a boozy twist, add a tablespoon of dark rum or whisky to the toffee sauce and let it simmer for an extra minute.

• Swap double cream for coconut cream if you need a dairy alternative, the sauce will be slightly lighter but still luscious.
• Serve with whipped cream instead of ice cream for a softer, cloudlike contrast.
• Leftovers can be warmed in the microwave for 20 seconds, pour fresh sauce over and it tastes just baked.

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This is the dessert I make when I want to feel like I've given someone a gift. It's warm, it's indulgent, and it never fails to make the table go quiet in the best possible way.

Questions & Answers About the Recipe

→ How do I soften the dates for the sponge?

Pour boiling water over chopped dates and stir in baking soda. Let them sit for 10 minutes to soften before folding into the batter.

→ What’s the best way to make the toffee sauce?

Melt butter and brown sugar over medium heat, then stir in cream, vanilla, and salt. Simmer for a few minutes until slightly thickened.

→ Can I prepare this dessert in advance?

Yes, the baked pudding can be made a day ahead. Reheat gently before serving and add fresh toffee sauce.

→ What variations can I try for added texture?

Adding chopped pecans or walnuts to the batter gives a pleasant nutty crunch and complements the richness.

→ What are some ideal serving suggestions?

Serve warm with a scoop of vanilla ice cream or whipped cream. It pairs well with sweet dessert wines like Moscato or Sauternes.