Sticky Toffee Pudding Recipe

This British staple has a dense sponge cake with dates and a luscious toffee sauce. Enjoy sticky toffee pudding with vanilla ice cream or alone! 

– 8 ounces pitted and chopped dates preferably medjool (226 grams) – 1 cup water (240 ml) – 1 teaspoon baking soda – 1 ¾ cups all-purpose flour spooned & leveled (220 grams) – 1 teaspoon baking powder – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams; 1 stick)



– ½ cup packed dark brown sugar (100 grams) – ¼ cup unsulphured molasses (80 grams) – 3 large eggs at room temperature – 2 teaspoon pure vanilla extract

Cook cake: Grease ten 6-ounce ramekins with nonstick cooking spray and preheat oven to 350°F (180°C). Heat chopped dates and water in a medium saucepan on medium-high. 


Stop cooking and cover the saucepan. Delay 10 minutes. Blend or process water and dates in a ventilated container. Make baking soda paste. Some cooling.


Fill a large bowl with flour, baking powder, and salt. Mix butter and brown sugar for 3–4 minutes in a stand mixer basin or handheld mixer with a paddle attachment. Mulled molasses.


Completely mix each egg. Essence of vanilla. Add date mixture and dry ingredients alternately. Start and finish with dry ingredients and blend until barely mixed.


Pour batter into ramekins, filling each about ⅔ full. Each ramekin needs 105g batter. A toothpick inserted into ramekins should come out clean after 23–28 minutes.


Also See: 

Easy Fudge Recipe