Classic Sticky Toffee Pudding

Instructions

1. 1

   Preheat the oven to 180°C fan / 200°C / 400°F. Butter and line a 20 cm square baking dish (or six 300 ml ramekins) with baking paper.

2. 2

   Roughly chop the dates and put them in a heatproof bowl. Pour over the boiling water so dates are covered. Stir in the bicarbonate of soda — the mixture will foam and go a little paler. Leave to sit for 10 minutes to soften.

3. 3

   While the dates soak, cream the softened butter and light brown sugar in a bowl until pale and a little fluffy (use a wooden spoon, spatula or electric whisk on low).

4. 4

   Beat the eggs with the vanilla, then add to the butter-sugar mix a little at a time, mixing until incorporated. Don’t overbeat—it should be smooth not overly aerated.

5. 5

   Sift together the plain flour, baking powder and the 1/4 tsp of fine sea salt. Fold the dry mix into the wet mixture in two additions until just combined.

6. 6

   Stir the soaked dates (including any remaining liquid) into the batter until evenly distributed, then transfer the batter to the prepared dish or divide between ramekins.

7. 7

   Bake in the preheated oven for 30–35 minutes (for a single 20 cm dish) or 22–28 minutes for individual ramekins. A skewer inserted into the sponge should come out with a few moist crumbs, not wet batter.

8. 8

   While the pudding bakes, make the toffee sauce: put the butter, dark brown sugar, double cream and golden syrup into a saucepan over medium heat.

9. 9

   Once simmering, reduce the heat and let the sauce bubble gently for 4–6 minutes until thickened slightly and glossy. Stir in the vanilla extract and taste — add a small pinch of fine salt if you like a salted toffee edge.

10. 10

    When the puddings are out of the oven, let them rest in the tin/ramekins for 8–10 minutes, then prick the top gently all over with the skewer and pour about half the hot toffee sauce over the pudding so it soaks in.

11. 11

    Serve warm with the remaining sauce spooned over, a dusting of flaky sea salt if liked, and clotted cream, pouring cream or vanilla ice cream.

12. 12

    To store: cool completely, cover and refrigerate for up to 3 days. Reheat single portions in the microwave for 45–60 seconds or the oven at 160°C for 10–12 minutes, then top with warmed sauce.

Tips

• Soak the dates in boiling water and bicarbonate — that reaction gives a soft, almost treacle-like date purée which keeps the sponge moist.
• Use an old-fashioned wooden spoon or spatula for folding the batter; overbeating introduces too much air and yields a drier pudding.
• Make the toffee sauce ahead and refrigerate — it keeps for 5 days and warms up beautifully for quick reheats.
• If you’ve accidentally overcooked the sponge, warm it and spoon lots of hot sauce over — sauce is forgiving and will rescue a slightly dry cake.
• For individual puddings, reduce bake time and check early. They’re easier to serve and make a very pretty presentation.

Substitutions

• Medjool dates → any soft dried dates (e.g. Deglet Noor), or mix with 50g raisins if needed — soak times the same

  Stays close

• double (heavy) cream → single cream or a 50:50 mix of milk and butter (for thinner sauce) — sauce will be less rich

  Noticeably different

• unsalted butter → salted butter (use slightly less added salt overall)

  Stays close

• plain (all-purpose) flour → a 50:50 mix of plain and strong white flour for a slightly firmer crumb

  Noticeably different

Nutrition

Per serving · estimated

730

Calories

6 g

Protein

95 g

Carbs

33 g

Fat

4 g

Fibre

62 g

Sugar

230 mg

Sodium

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