Easy Sticky Toffee Pudding Recipe

Sticky toffee pudding is a British classic sweet one of those desserts that for me is complete comfort food and is one of my favourite desserts. This recipe is surprisingly light as the sponge is not heavy at all, and it is not overly sweet on the palate despite the name!

Using  tea to infuse the dates gives it an earthy tone and more complex flavour. You can use regular tea or earl grey tea for a more earthy tone. I have made this recipe many times and never fails, in fact I make this as one pudding or like on this occasion, into 6 individual portions in ramekins. This way they can be frozen and enjoyed at a later date, which does not compromise texture or flavour.

Easy Sticky Toffee Pudding Recipe
Yield: 6 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

For the sponge:

  • 250 g stoned dates
  • 250 ml freshly brewed tea
  • ¼ tsp bicarbonate of soda
  • 90g unsalted butter (room temperature)
  • 180 g self raising flour
  • 1 tsp mixed spice
  • 200 g sugar
  • 2 eggs

For the toffee sauce:

  • 200 g light muscovado sugar
  • 200 g unsalted butter
  • 250 g double cream

For the sponge:

  • 9 oz stoned dates
  • 1 cup freshly brewed tea
  • ¼ tsp bicarbonate of soda
  • 3¼ oz unsalted butter (room temperature)
  • 1½ cups of self raising flour
  • 1 tsp mixed spice
  • 1 cup of sugar
  • 2 eggs

For the toffee sauce:

  • 1 cup light muscovado sugar
  • 7 oz unsalted butter
  • 1 cup of heavy cream

Instructions

  1. Pre-heat the oven to 150C (300F) fan oven.
  2. Roughly chop the dates and put in a small pan together with the tea and bring to boil. Cook for 3-4 minutes, add the bicarbonate of soda which will make it fizz up, take off the heat and out to one side.
  3. Beat the butter with the sugar until it forms a pale and creamy paste.
  4. Beat the eggs and add to the sugar and butter. This is the wet mixture.
  5. Slowly add the flour and the mixed spice. It will all look like a big mess and a bit runny, but that is OK and the consistency it needs to be.
  6. Add the dates to the mixture and mix well.
  7. Pour into a buttered oven-proof square dish about of 20 cm (8 inch) diameter and bake for about 30-35 minutes, or until the top is firm to the touch. Alternatively if you are baking individual ramekins, fill them up to about two-thirds full and bake them for about 20-25 minutes
  8. You can make the butterscotch sauce while the cake is in the oven to save time. This can be cooled and reheated later.
  9. Melt the butter over a low heat and add the sugar. When the sugar has dissolved add the cream and after a couple of minutes stirring the toffee sauce will be done.
  10. When you take the pudding out of the oven, pour half of the toffee sauce over it carefully so that it soaks into the sponge. You can pierce it with a knife on a few places to ensure the sauce penetrates fully. You can keep the other half of the sauce and pour it over the pudding when it is served or into each individual portion. If you are making it in ramekins, simply fill the ramekin to the top with toffee sauce.

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