Sticky Toffee Pudding

The Irresistible Charm of Sticky Toffee Pudding: A Love Letter to the Ultimate Comfort Dessert

Ah, Sticky Toffee Pudding. If you’ve never had it, my dear friend, then consider this a bit of a life lesson. You see, Sticky Toffee Pudding is not just a dessert—it’s an experience. Imagine stepping into a warm, cozy pub on a chilly English evening, the faint scent of roasted meats mingling with something altogether more magical. That, my dear friend, is the first whiff of Sticky Toffee Pudding.

The Humble Origins of a Royal Dessert

Now, for the history buff in me, let’s chat a bit about how Sticky Toffee Pudding came to be the treasure it is today. While the true origins are shrouded in mystery—some say it was created by Francis Coulson and Robert Lee of Sharrow Bay in the 1960s, others whisper about Canadian airmen during WWII—what matters is this: It was destined to be glorious. The use of dates is a bit unusual, and the batter doesn’t have the dense, steamed consistency of other British puddings. But let me assure you, this was a happy accident, or perhaps, a happy fate.

The Aromatic Tease

As you breathe in, you’re met with a tantalizing scent—rich, buttery toffee and the faint sweetness of dates wafting up to your nose. It’s warm and inviting, like a soft blanket on a cold night. As the plate is set before you, the toffee sauce practically bubbles with anticipation, the deep caramel scent reminding you of both childhood holidays and perhaps a slightly naughty secret. Oh, but this is no ordinary dessert—this is Sticky Toffee Pudding. I can already feel the anticipation building.

A Symphony of Flavors and Textures

Now, let's talk about eating. The first bite, oh, the first bite! It’s like stepping into a symphony of flavors, where every note is perfectly composed. The sponge cake is moist, no, not just moist—spongy and tender—it practically dissolves in your mouth like a memory of your best-loved childhood treat. The dates? Ah, they add a subtle sweetness, like a hint of an old friend whispering “hello” in the most delightful way. They’re not overpowering, not at all, but they definitely let you know they’re there, with a satisfying richness that complements the soft crumb of the cake.

And then, the toffee sauce. Oh, that toffee sauce. It’s as if the very essence of comfort was bottled up, made rich with brown sugar, butter, and cream. It’s sticky, yes—but in the best possible way. As it soaks into the cake, it transforms it into something almost otherworldly, luxurious even. The sweetness doesn’t overwhelm; no, it’s a carefully crafted balance, like the perfect cup of tea with just the right amount of milk.

A Texture That’s Simply Divine

This, my dear friend, is where it gets truly magical. You have the moist, tender sponge, then the sticky richness of the toffee sauce. But wait, there’s more! Enter the accompaniments: vanilla ice cream, custard, or whipped cream. Each addition creates a delightful contrast—cold meets warm, creamy meets sticky. You see, there’s a reason why chefs and guests alike adore this dessert. The texture is everything. It’s the perfect marriage of soft, sticky, and cool. The only thing you’ll be left wondering is whether or not you should have a second serving (spoiler: you absolutely should).

A Universal Favorite

I must confess, the global appeal of this dessert is truly something to behold. While it is undoubtedly British at its heart, it has ventured across the seas, charming the taste buds of those in Australia and New Zealand, where it is called Sticky Date Pudding. It has even crossed borders to the far corners of the earth, appearing in the most unlikely of places—perhaps even in your local pub.

Fun Facts You’ll Love

A Global Love Affair: Sticky Toffee Pudding has ventured far from its British home and is a hit in places like Australia and New Zealand, where it's called Sticky Date Pudding.

Not Too Sweet: Despite being a dessert, it strikes the perfect balance between sweetness and richness. The dates offer natural sweetness, while the toffee sauce brings a buttery depth.

Pub Royalty: It’s such a staple in British pubs that some of them claim to have the best Sticky Toffee Pudding in town. And who can argue? It’s the perfect end to a hearty meal of fish and chips or a Sunday roast.

Freeze It: Want to make it ahead? The beauty of this dessert is that you can make the cake and sauce days in advance and then simply reheat it when your guests arrive. A frozen sticky toffee pudding is a thing of wonder, too—it can last up to 3 months in the freezer

Final Thought: Sticky Toffee Pudding—A Dessert for All Seasons

To sum it up, Sticky Toffee Pudding is the ultimate dessert, wrapped in nostalgia, love, and just the right amount of indulgence. Whether you're in a cozy British pub or your own kitchen, making it for friends or treating yourself, it will never fail to satisfy. And let’s be honest, if you’re not having it with a dollop of vanilla ice cream on the side, well... we can’t be friends. Kidding. Sort of.

So, next time you want to spoil yourself (or someone you love), make this treasure of a dessert. It's like a warm hug for your taste buds. What’s not to love?

Ingredients:

For the Pudding:

45g cold unsalted butter, diced, plus more for greasing the pan

18 Medjool dates, pitted and finely chopped

240ml water

1 tsp baking soda

100g light brown sugar, packed

2 large eggs, at room temperature

1 tsp pure vanilla extract

Zest of 1 small orange

125g all-purpose flour

1 tsp baking powder

½ tsp kosher salt

For the Caramel Sauce:

240ml heavy cream, divided (120ml + 120ml), at room temperature

50g granulated sugar

1 tbsp light corn syrup

1 tbsp pure maple syrup

15g unsalted butter

INSTRUCTIONS:

Prepare the Oven and Pan:

Preheat your oven to 175°C (350°F).

Generously butter an 8-inch (20 cm) square cake pan and set aside.

Cook and Cool the Dates:

In a small saucepan, combine the chopped dates with the water. Bring to a simmer and cook for about 10 minutes, until the dates are soft and beginning to break down.

Mash with a fork or potato masher, then stir in the baking soda (it will foam slightly). Set aside to cool for 15 minutes.

Make the Batter:

In a stand mixer fitted with the paddle attachment, cream the brown sugar and butter together on medium speed until pale and fluffy.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract and orange zest, scraping down the sides as needed.

In a separate bowl, sift together the flour and baking powder, then whisk in the salt.

With the mixer on low, gradually add the dry ingredients. Once incorporated, mix in the cooled date mixture until well combined.

Steam-Bake the Cake:

Pour the batter into the prepared cake pan.

Place a sheet of paper towel in the bottom of a large roasting pan and set the cake pan on top.

Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.

Cover the entire roasting pan tightly with aluminium foil—this creates a steam bath to keep the cake incredibly moist.

Bake for 30 minutes. Then, with the foil still on, remove the roasting pan from the oven and allow the cake to rest in the water bath for 15 minutes.

While the Cake Bakes, Make the Caramel Sauce:

In a medium saucepan, combine ½ cup (120ml) of the cream, sugar, corn syrup, maple syrup, butter, and salt.

Bring to a gentle boil over medium-high heat, whisking frequently. Continue to cook for 15–25 minutes until the sauce reaches a deep chestnut brown hue.

Stir in the remaining ½ cup (120ml) of cream, whisking to dissolve any lumps.

Simmer over low heat for another 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.

Remove from heat.

Assemble and Serve:

Carefully lift the cake pan from the water bath. If necessary, run a knife along the edges to loosen. Invert the cake onto a cutting board.

Pour half of the warm caramel sauce into the bottom of the pan. Gently return the cake, upside down, back into the pan on top of the sauce. Pour the remaining sauce evenly over the top.

Allow the cake to cool completely, letting the sauce soak in.

Refrigerate for up to 3 days if desired. Before serving, let it return to room temperature or warm gently.

Slice into generous squares and serve with extra caramel sauce on the side. A scoop of clotted cream or vanilla ice cream wouldn’t go amiss.

Tips for success

Choose the Right Dates
Medjool dates are ideal: they’re soft, rich, and naturally caramel-like.
Chop them finely so they melt into the batter, creating that signature fudgy texture.
Soften Dates Properly
Simmer gently in water until they break down.
Stir in baking soda while hot—this helps soften them further and aerates the mix, giving the pudding its plush texture.
Use Room Temperature Ingredients
Eggs, cream, and butter should be at room temperature for a smoother, more even batter and better emulsion in your caramel.
Don’t Overmix the Batter
Once the flour is added, mix gently and just until combined.
Over mixing develops gluten and can make the pudding dense or tough.
Steam-Bake for Moisture
The water bath (bain-marie) is not optional—it’s the secret to an incredibly moist, tender crumb.
Place a folded paper towel under the cake pan to prevent sliding, and cover the whole thing tightly with foil to trap steam.
Master the Caramel Sauce
Cook the first stage of the caramel until it turns a deep golden chestnut—this builds complex, nutty flavors.
Whisk constantly when adding the second half of the cream to avoid separation.
A touch of maple syrup adds warmth, while a pinch of salt keeps it from being cloying.
Soak the Cake Generously
Pour half the sauce into the pan first, then return the inverted cake to soak up that golden goodness.
Finish with the rest of the sauce on top—think of it like a sticky toffee sandwich.
Let it Rest
Sticky toffee pudding actually improves after resting a few hours—or even overnight in the fridge.
The sauce seeps in, the crumb relaxes, and the flavors deepen. Just warm it gently before serving.
Serve with Flair
Pair with vanilla ice cream, crème fraîche, clotted cream, or even a drizzle of brandy cream.
Add a few flakes of sea salt over the top if you love a sweet-salty contrast.
Make It Ahead
The pudding and caramel can both be made a day or two in advance.
Reheat the cake in a low oven (covered with foil), and warm the sauce on the stove before serving.