Sticky Toffee Pudding

Ingredients

• 200 g pitted dates, roughly chopped
• 200 ml boiling water
• 100 g unsalted butter, room temperature
• 100 g packed light brown sugar
• 2 whole large eggs
• 175 g all-purpose flour
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp fine sea salt
• 150 g unsalted butter
• 150 g packed light brown sugar
• 200 ml heavy cream
• ½ tsp fine sea salt
• 1 serving vanilla ice cream or clotted cream

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly butter the sides.

2. 2

   Place 200 g of roughly chopped pitted dates into a small bowl. Pour 200 ml of boiling water over them and let them soak for 10 minutes until softened. This hydrates the dates so the pudding stays moist.

3. 3

   While the dates soak, cream together 100 g of room-temperature unsalted butter and 100 g of packed light brown sugar in a large mixing bowl. Use an electric mixer on medium speed, beating for 3-4 minutes until the mixture is pale, fluffy, and light—it should look like wet sand. This incorporates air, giving you a tender crumb.

4. 4

   Add 2 large eggs, one at a time, beating well after each addition for about 30 seconds. Scrape down the bowl with a rubber spatula between additions to ensure even mixing.

5. 5

   In a separate small bowl, whisk together 175 g of all-purpose flour, 1.5 tsp of baking powder, and 0.25 tsp of fine sea salt.

6. 6

   Add the date mixture (dates and any remaining soaking liquid) and 1 tsp of vanilla extract to the butter mixture. Fold gently with a rubber spatula until combined.

7. 7

   Gently fold the dry ingredients into the wet ingredients using a rubber spatula, stirring just until no streaks of flour remain. Do not overmix—this keeps the pudding tender rather than dense.

8. 8

   Pour the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release air bubbles.

9. 9

   Bake on the center oven rack for 25-30 minutes. The pudding is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the top is golden brown and springs back when gently pressed.

10. 10

    While the pudding bakes, make the toffee sauce. In a medium saucepan over medium heat, melt 150 g of unsalted butter. Add 150 g of packed light brown sugar and stir constantly with a wooden spoon for 2-3 minutes until the sugar dissolves completely. You'll smell a rich caramel aroma.

11. 11

    Remove the pan from heat and slowly pour in 200 ml of heavy cream, stirring constantly. The mixture will bubble slightly—this is normal. Stir until smooth and glossy, then add 0.5 tsp of fine sea salt and stir once more. Set the sauce aside.

12. 12

    Remove the pudding from the oven and let it rest in the pan for 5 minutes. This allows it to firm up slightly so it doesn't fall apart when saucing.

13. 13

    Run a small offset spatula around the edges of the pudding to loosen it from the pan. Place a serving plate over the pan and invert, letting the pudding slide out onto the plate.

14. 14

    Pour the warm toffee sauce generously over the top of the pudding, letting it soak into the cake. You can use all the sauce or reserve some for drizzling on individual servings.

15. 15

    Cut the pudding into 6 wedges using a sharp knife dipped in hot water (wipe between cuts for clean edges). Serve each portion warm with a scoop of vanilla ice cream or a dollop of clotted cream on the side.

Tools you’ll need

• 8-inch round cake pan
• parchment paper
• small mixing bowl
• large mixing bowl
• electric mixer
• rubber spatula
• offset spatula
• small bowl for dry ingredients
• whisk
• medium saucepan
• wooden spoon
• instant-read thermometer (optional)
• toothpick
• sharp knife
• serving plate

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