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Classic Sticky Toffee Pudding Recipe for a Moist Sponge

Close-up of a square slice of sticky toffee pudding recipe cake drenched in rich toffee sauce.
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You deserve a reliable recipe for a truly decadent classic sticky toffee pudding. This simple method helps you create a perfectly moist sponge cake and a luscious toffee sauce that tastes better from scratch.

Ingredients

Scale
  • 1 cup pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream (for sauce)
  • 1 cup granulated sugar (for sauce)
  • 1/2 cup dark brown sugar (for sauce)
  • 1/2 cup (1 stick) unsalted butter (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Place the chopped dates in a bowl and pour the baking soda over them. Pour the boiling water over the dates and baking soda mixture. Let this stand for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  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.
  5. Pour the date mixture (including the liquid) into the batter and mix until smooth. The batter will be thin.
  6. Pour the batter into your prepared baking pan. Bake for 25 to 30 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 heavy cream, granulated sugar, dark brown sugar, and butter.
  8. Heat the sauce mixture over medium heat, stirring constantly until the butter melts and the sugars dissolve. Bring the mixture to a gentle boil and cook for 5 minutes without stirring. Remove from heat.
  9. Once the pudding is out of the oven, poke holes all over the top surface using a fork or skewer.
  10. Slowly pour about two-thirds of the warm toffee sauce evenly over the hot pudding. Let the pudding absorb the sauce for 10 minutes.
  11. Cut the pudding into squares and serve warm with the remaining toffee sauce poured over individual portions.

Notes

  • For an extra moist sponge, you can substitute the 1/2 cup of heavy cream in the sauce with 1/2 cup of milk if you prefer a slightly lighter sauce.
  • This dessert is excellent made ahead. Cool the pudding completely, cover it, and store it at room temperature. Reheat gently before serving and pour warm sauce over the top.
  • If you want a Gordon Ramsay inspired touch, use high-quality vanilla extract in the cake batter.

Nutrition

Find it online: https://carlacooking.com/sticky-toffee-pudding-recipe/