Sticky Toffee Pudding is a classic British dessert: a moist cake made with Medjool dates and served with a rich, buttery toffee sauce. The dates add an aromatic sweetness and make the cake wonderfully moist, while the warm sauce soaks into the sponge. Serve with vanilla ice cream or a generous dollop of cream – a delicious end to any meal.
Ingredients
For 4–6 ovenproof ramekins
For the cakes
- 150–180 g Medjool dates, pitted and roughly chopped
- 150–180 ml boiling water
- ½ tsp baking soda
- 60 g unsalted butter, softened
- 80–100 g light brown sugar
- 1 large egg
- 100–120 g plain flour
- 1 tsp baking powder (omit if using self-raising flour)
- 1 pinch salt
For the toffee sauce
- 50 g unsalted butter
- 80–100 g light brown sugar
- 100–120 ml double cream
- 1 pinch salt
Method
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Place the chopped dates in a bowl. Mix in the baking soda and pour over the boiling water. Leave to soak for 10–15 minutes until the dates are soft.
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Purée the soaked dates and the liquid together until smooth.
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Beat the butter and sugar together until light and fluffy. Mix in the egg thoroughly.
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Carefully fold in the flour, baking powder and a pinch of salt until just combined.
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Stir in the date purée until evenly distributed throughout the batter.
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Divide the batter between the greased, ovenproof ramekins. Bake at 180°C (fan-assisted) or 160°C (conventional) for 20–25 minutes, until the cakes have risen and a skewer inserted into the centre comes out clean.
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For the sauce, melt the butter and sugar together in a small saucepan. Add the double cream and salt, then gently simmer for 2–3 minutes until the sauce has thickened slightly and is glossy.
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Serve the cakes warm and pour over generously with the toffee sauce.
