British · Dessert · Winter
Sticky Toffee Pudding
4.6 community
20m
Prep
35m
Cook
Easy
Level
480
kcal
Britain's dessert argument-ender: date sponge drowned in muscovado toffee sauce — the dark, mineral sugar is the difference between good and legendary.
What you need
Ingredients
Servings
8
200 g
🌴 Dates
pitted, chopped
1 tsp
🥄 Baking Soda
180 g
🌾 Flour
100 g
🧈 Butter
+ 80 g for the sauce
150 g
🟤 Muscovado Sugar
+ 120 g for the sauce
2
🥚 Eggs
200 ml
🥛 Heavy Cream
for the sauce
2 tsp
🌸 Vanilla Extract
1 tsp
🥄 Baking Powder
Add all to shopping list
Mise en place
Before you start
20m
Prep
35m
Cook
55m
Total
8
Serves
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Datespitted, chopped
Butter+ 80 g for the sauce
Muscovado Sugar+ 120 g for the sauce
Heavy Creamfor the sauce
3 steps
Method
1
Pour 250 ml boiling water over the dates with the baking soda; stand 10 minutes, then mash roughly — this date sludge IS the sponge's moisture and caramel.
2
Cream butter and muscovado; eggs, then flour and leaveners, then the date mixture. Bake in a dish at 180°C, 30–35 minutes to a springy top.
3
Sauce: melt butter, muscovado, and cream; boil 3 minutes to glossy toffee. Stab the warm sponge all over and pour half through; broil 1 minute; serve with the rest and cold cream.
💡
Muscovado's molasses depth is the recipe. Light brown sugar makes a nice cake; muscovado makes THE pudding.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
·
Softly whipped cream
·
A scoop of vanilla ice cream
·
Fresh berries
Garnish
Powdered sugar
Chocolate shavings
A few flakes of sea salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
480
kcal
5g
protein
68g
carbs
22g
fat
3g
fiber
520mg
sodium
Just for you
My notes
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