Indulge in the classic British dessert, Sticky Toffee Pudding. This moist sponge cake, made with finely chopped dates, is drenched in a rich, buttery toffee sauce and served warm. Perfectly paired with vanilla ice cream or whipped cream, it’s an irresistible treat for cozy evenings, celebrations, or festive occasions.
Prepare the Sponge: Preheat oven to 180°C (350°F). Grease a baking dish. Blend chopped dates with boiling water and baking soda.
Make the Batter: In a bowl, cream butter and sugar until light and fluffy. Add eggs, flour, and the date mixture. Mix until smooth.
Bake: Pour the batter into the prepared dish and bake for 30–35 minutes, or until a skewer comes out clean.
Prepare Toffee Sauce: In a saucepan, melt butter, brown sugar, and cream together. Simmer until smooth and thickened.
Serve: Pour warm toffee sauce over the sponge pudding. Optionally, serve with vanilla ice cream or whipped cream.
200 g chopped dates
2 eggs
1 tsp baking soda
150 g all-purpose flour
100 g unsalted butter (plus extra for toffee sauce)
100 ml heavy cream (for sauce)
100 g brown sugar (plus extra for toffee sauce)
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