Easy Sticky Toffee Pudding Recipe (Warm, Decadent & Gooey Toffee Sauce)

🛒 Ingredients

• -- For the Date Sponge Cake --
• 7 oz (200g) pitted Medjool dates, roughly chopped
• 1 cup (240ml) boiling water
• 1 tsp baking soda (bicarbonate of soda)
• 6 tbsp (85g) unsalted butter, softened to room temperature
• 3/4 cup (150g) dark brown sugar, packed
• 2 large eggs, room temperature
• 1 tbsp black treacle (or dark molasses)
• 1 tsp pure vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/2 tsp fine sea salt
• -- For the Gooey Toffee Sauce --
• 1/2 cup (1 stick / 115g) unsalted butter
• 1 cup (200g) dark brown sugar
• 1 cup (240ml) heavy whipping cream
• 1 tbsp black treacle or dark molasses
• 1 tsp pure vanilla extract
• Pinch of flaky sea salt (to taste)
• Vanilla ice cream or custard for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Soak the Dates: Place chopped dates in a heatproof bowl. Pour boiling water over them and stir in the baking soda (it will foam slightly). Let sit for 10–15 minutes until dates are very soft. Mash with a fork or pulse lightly in a blender to create a coarse jammy puree.
2. 2
   Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch baking dish with butter and set aside.
3. 3
   Cream Butter & Sugar: In a large bowl, beat softened butter and dark brown sugar together for 3 minutes until fluffy and well combined. Beat in the eggs one at a time, followed by the black treacle (or molasses) and vanilla extract.
4. 4
   Combine Batter: Sift in the flour, baking powder, ground ginger, cinnamon, and salt. Fold gently until just combined. Fold in the warm date puree along with any remaining soaking liquid until a smooth, pourable batter forms.
5. 5
   Bake the Sponge: Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes, or until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.
6. 6
   Make the Toffee Sauce: While the pudding bakes, combine butter, dark brown sugar, heavy cream, treacle, and vanilla in a saucepan over medium heat. Bring to a gentle boil, stirring constantly, and simmer for 3–4 minutes until thick, glossy, and golden.
7. 7
   Poke, Soak & Serve: As soon as the sponge emerges from the oven, poke holes all over the top with a skewer. Pour 1/3 of the warm toffee sauce over the cake, allowing it to soak deep into the sponge. Slice into squares and serve warm, drenching each portion with the remaining hot toffee sauce and a scoop of vanilla ice cream!

🥗 Nutrition Facts (Per Serving)