A timeless British national treasure: Sticky Toffee Pudding. Ultra-moist sponge cake made with sweet Medjool dates, drenched in a warm, glossy brown sugar and butter toffee sauce, served warm with vanilla ice cream or double cream.
Traditional British Sticky Toffee Pudding with Warm Butterscotch Sauce
By Chef Emily Carter
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings
8 servings
Calories
480 kcal
Cuisine
British
Traditional British Sticky Toffee Pudding with Warm Butterscotch Sauce
Yield: 8 servings
Moist Medjool date sponge cake soaked in a rich, bubbling dark brown sugar and butter toffee sauce. The definitive British dessert with 4.9 stars!
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Pour boiling water and baking soda over chopped dates; let soak 15 minutes, then mash with a fork.
-
2
Beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
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3
Fold in flour, baking powder, and the date mixture.
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4
Pour into buttered 8x8 inch baking dish; bake at 350°F (175°C) for 30-35 mins until springy.
-
5
Make Toffee Sauce: Simmer butter, brown sugar, heavy cream, and treacle in saucepan for 4 minutes until glossy and thick.
-
6
Poke holes all over the warm cake with a skewer and pour half the hot sauce over it, letting it soak in.
-
7
Serve warm squares drowned in remaining warm toffee sauce with vanilla ice cream.
💡 Chef's Insider Tip:
Soaking the dates in boiling water with baking soda softens them completely, creating that signature melt-in-your-mouth sponge texture.
🥗 Nutrition Facts (Per Serving)
480
Calories
5g
Protein
68g
Carbs
22g
Fat
3g
Fiber
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