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Sticky Toffee Pudding Easy Dessert Recipe

Classic Sticky Toffee Pudding

A rich, moist British dessert made with tender Medjool dates and topped with a warm, buttery toffee sauce. Perfect for cozy evenings and indulgent celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 squares
Course: Dessert
Cuisine: British, European
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup Medjool dates, pitted and chopped
  • 2 cups Water
  • 0.5 cup Unsalted butter, softened
  • 1 cup Dark brown sugar
  • 2 Large eggs
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 0.5 cup Heavy cream (for toffee sauce)
  • 0.5 cup Dark brown sugar (for toffee sauce)
  • 2 tbsp Unsalted butter (for toffee sauce)
  • 1 tsp Vanilla extract (for toffee sauce)

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
  2. Step 2: In a small pot, simmer chopped Medjool dates in water for 5 minutes until softened. Mash lightly and set aside.
  3. Step 3: In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
  4. Step 4: Add the flour and baking powder, mixing until just combined. Fold in the warm mashed date mixture.
  5. Step 5: Pour the batter into the prepared baking dish. Bake for about 35 minutes or until golden brown and set.
  6. Step 6: While baking, prepare the toffee sauce: In a saucepan, heat heavy cream, brown sugar, butter, and vanilla over low heat until melted and bubbling.
  7. Step 7: Allow the pudding to cool slightly, then serve warm with a generous drizzle of hot toffee sauce.

Notes

For extra indulgence, poke holes in the warm pudding and pour part of the toffee sauce directly over the top to soak in before serving. Vanilla ice cream also pairs beautifully with this classic dessert.