Sticky Toffee Pudding
Sticky toffee pudding spread across Britain mainly from the 1970s onward, popularized by the Sharrow Bay hotel in Cumbria, though stories about its exact origin vary. Dates, an unusual ingredient in traditional British baking, give the sponge a moisture and depth of sweetness that sugar alone cannot provide. Today it is one of the most beloved pub desserts in the United Kingdom, almost always served warm with toffee sauce poured generously over the top and a scoop of vanilla ice cream on the side.
The secret is the dates
Dates soaked in hot water give the sponge its deep moisture and natural sweetness.
Baking soda matters
Added to the soaked dates, baking soda tenderizes the batter and gives it a light crumb.
Warm toffee sauce
Butter, cream, and brown sugar simmered together become a thick, glossy sauce poured over the top.
Serve it warm
The pudding is served straight away, still warm, alongside vanilla ice cream or custard.
Ingredients 4 servings
- 200g pitted dates, chopped
- 250ml boiling water
- 1 tsp baking soda
- 75g unsalted butter, softened
- 175g soft light brown sugar
- 2 large eggs
- 200g self-raising flour
- 150ml double cream
- 100g dark muscovado sugar
How to make it
- 1Soak the chopped dates in boiling water with the baking soda and let them sit until softened and dark.
- 2Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time.
- 3Fold in the flour and the softened date mixture until you have a smooth, loose batter.
- 4Pour the batter into a greased dish and bake until a skewer comes out clean.
- 5Meanwhile, melt the butter, cream, and muscovado sugar together for the sauce, stirring until glossy.
- 6Simmer the sauce gently until it thickens slightly and coats the back of a spoon.
- 7Pour the warm toffee sauce over the pudding and serve immediately with vanilla ice cream.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
