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The Only Sticky Toffee Pudding Recipe You Need for Moist Sponge

Close-up of a moist sticky toffee pudding recipe portion, cut open to show the rich texture, covered in thick toffee sauce.
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This is the classic British dessert you crave: a deeply moist sponge cake packed with dates, drenched in a rich, velvety toffee sauce. We translate the professional secrets so you get that decadent, gooey result every time you bake.

Ingredients

Scale
  • 1 cup (170g) pitted Medjool dates, roughly chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed dark brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream (for the cake)
  • 1 cup (200g) granulated sugar (for the sauce)
  • 1/2 cup (113g) unsalted butter (for the sauce)
  • 1/2 cup (120ml) heavy cream (for the sauce)
  • 1 teaspoon vanilla extract (for the sauce)
  • Pinch of sea salt (for the sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. This recipe is for a simple baked pudding, not steamed.
  2. Place the chopped dates in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes to soften the dates completely.
  3. In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold the softened date mixture (including the liquid) into the batter. Fold in the 1/2 cup of heavy cream until the batter is uniform.
  6. Pour the batter into your prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, prepare the toffee sauce. In a medium saucepan, combine the granulated sugar and 1/2 cup of butter over medium heat. Stir until the butter melts and the sugar dissolves, creating a smooth syrup.
  8. Bring the mixture to a boil without stirring, swirling the pan occasionally, until it turns a deep amber color (about 5-7 minutes). Watch this closely; it burns fast.
  9. Remove the pan from the heat. Carefully whisk in the 1/2 cup of heavy cream and the vanilla extract. The mixture will bubble vigorously. Stir until smooth. Add a pinch of salt.
  10. Once the cake is out of the oven, poke holes all over the hot sponge using a fork or skewer. Pour half of the warm toffee sauce evenly over the hot cake, allowing it to soak in.
  11. Let the pudding cool slightly before serving warm with the remaining toffee sauce poured over individual servings.

Notes

  • For an extra moist sponge, use very ripe dates. The soaking liquid is essential for texture.
  • If you want individual sticky toffee puddings, divide the batter among 6-8 greased ramekins and reduce the baking time to about 20-25 minutes.
  • This dessert is excellent made ahead. Bake the cake, store it covered at room temperature, and reheat gently before pouring the sauce over it.

Nutrition

Find it online: https://kitchenslang.com/sticky-toffee-pudding-recipe-moist-secret/