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British/Irish · Desserts

Sticky Toffee Pudding

Non-vegMedium

Diet: Non-veg

Sticky Toffee Pudding is a British/Irish dish. Include the date soaking liquid in the batter.

Prep
25 min
Cook
35 min
Rest, soak, marinate or chill
10 min
Total
70 min
Servings
8
Difficulty
Medium
Cuisine
British/Irish
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sticky Toffee Pudding. The photograph includes ice cream not included in this recipe.
The photograph includes ice cream not included in this recipe. Representative photograph of Sticky Toffee Pudding. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Dates

Cake

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; whisk or electric mixer; skewers; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dates · About 10 min

  1. Soak 200 g pitted dates, chopped, 250 ml boiling water, 1 tsp baking soda 10 minutes, then mash. Heat oven to 180°C / 350°F.

    Check: The food must be hot through at 180°C / 350°F.

Cake · About 35 min

  1. Cream butter and sugar from 80 g butter, 130 g brown sugar, 2 eggs, 180 g plain flour, 1 tsp baking powder, beat in eggs and fold in flour, baking powder and dates with liquid. Bake in a lined 20 cm dish 30–35 minutes until a skewer is clean.

    Check: Look for this result: a skewer is clean.

Sauce · About 10 min

  1. Simmer 100 g butter, 150 g brown sugar, 200 ml cream 3–5 minutes. Rest cake 10 minutes and serve with sauce.

Tips

  • Include the date soaking liquid in the batter.
  • Judge Sticky Toffee Pudding by the texture and doneness signs in its steps. Your pan and heat affect how long Sticky Toffee Pudding takes to cook.

Substitutions

  • Use dark muscovado sugar for a deeper sauce flavour.

Storage

  • Get perishable Sticky Toffee Pudding into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sticky Toffee Pudding within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Sticky Toffee Pudding to 74°C / 165°F, stirring or turning it for even heating. When Sticky Toffee Pudding is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Complete the cooked base of Sticky Toffee Pudding the day before and refrigerate promptly. Allow the full setting time. Finish Sticky Toffee Pudding with crisp sugar, crumbs, nuts or fresh toppings at serving time.

FAQ

What matters most when making Sticky Toffee Pudding?

Include the date soaking liquid in the batter.

What can I substitute in Sticky Toffee Pudding?

Use dark muscovado sugar for a deeper sauce flavour.

Can I prepare Sticky Toffee Pudding ahead?

Complete the cooked base of Sticky Toffee Pudding the day before and refrigerate promptly. Allow the full setting time. Finish Sticky Toffee Pudding with crisp sugar, crumbs, nuts or fresh toppings at serving time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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