Description
Sticky Toffee Pudding is a classic British dessert featuring a moist date cake soaked in a luscious, buttery toffee sauce. Rich, warm, and utterly indulgent, it’s a holiday favorite that’s perfect for cozy nights, entertaining guests, or finishing a festive feast.
Ingredients
For the Cake:
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1¼ cups Medjool dates, finely chopped (about 225 g)
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8 oz boiling water
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½ cup unsalted butter, room temperature
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1 cup packed golden brown sugar
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4 large eggs
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1¾ cups all-purpose flour
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½ tsp baking powder
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1 tsp baking soda
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2 tbsp instant coffee granules
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Pinch of salt
For the Toffee Sauce:
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¼ cup unsalted butter
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1 cup packed brown sugar (light or dark)
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2 cups heavy whipping cream
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1 tbsp Drambuie or whisky (optional)
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Pinch of salt
Instructions
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Place chopped dates in a bowl and pour boiling water over them. Let cool for 1 hour.
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In a separate bowl, whisk together flour and baking powder.
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Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
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Cream butter and sugar until fluffy. Add 2 eggs, then half the flour. Add remaining eggs and flour.
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Mix baking soda and instant coffee into the cooled date mixture. Blend if a smoother texture is desired. Stir into the batter until fully incorporated.
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Pour batter into prepared pan and bake for 50–60 minutes until center is set and golden.
To Make the Sauce:
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In a saucepan, melt butter over medium heat.
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Add brown sugar and cream. Simmer 5–7 minutes until slightly thickened.
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Stir in Drambuie/whisky (optional) and salt. Keep warm for serving.
Notes
Medjool dates yield the best flavor and texture.
Allow the date mixture to cool fully before adding.
Blend the date mix if you prefer a smooth cake crumb.
The sauce thickens as it cools—warm gently before serving leftovers.
Skip the alcohol if preferred; flavor remains rich.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Baking