Go Back

Sticky Toffee Pudding

Print Recipe
Author Jennifer Locklin


  • 1 cup plus 1 Tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups chopped pitted dates
  • 1 1/4 cups boiling water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 stick salted butter softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs lightly beaten
  • 1/2 teaspoon salt
  • 1 Tablespoon espresso powder
  • 2 teaspoon vanilla
  • Cooking Spray

  • Toffee Sauce:
  • 1 stick salted butter
  • 1/2 cup heavy cream
  • 1 1/4 cup packed light brown sugar

  • Vanilla Ice Cream
    for serving


  • Preheat oven to 350 degrees.
  • Spray a 10-inch round or square baking dish, or extra large 6-cup muffin tin or ramekins with cooking spray; set aside.
  • Sift flour, baking powder, and espresso powder onto a sheet of waxed paper.
  • Finely chop the dates. Place in a small bowl and add the boiling water and baking soda; stir and set aside.
  • In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
  • Add the egg and vanilla; beat until blended.
  • Gradually beat in the flour mixture until the dry ingredients are incorporated.
  • With a rubber spatula, fold in the chopped dates until blended.
  • Pour into prepared baking dish.
  • Bake until the cake is set and firm on top, about 35 minutes.
  • Remove from the oven and allow to cool on a wire rack.
    Toffee Sauce:
  • Melt the butter, in a heavy saucepan.
  • Add the brown sugar and heavy cream, and heat to boiling over medium-high heat, stirring constantly.
  • Boil gently over medium-low heat, stirring occasionally, until mixture is no longer grainy, about 2 to 3 minutes.
    Right before serving:
  • Preheat broiler.
  • Unmold cakes (if using tins) and spoon about 1/3 cup of toffee sauce over the entire cake, spread evenly. (Spoon individual amounts if using tins).
  • Place under broiler until the topping is bubbly, about 1 minute - do not burn.
  • Serve immediately with a scoop of ice cream and drizzled with additional warmed toffee sauce.