Sticky Toffee Pudding
Updated: 4 days ago
Warm date sponge, soaked through with toffee sauce: the ultimate British comfort pudding.
TIME 1½ hours | SERVES 9 | LEVEL Medium |
Why You'll Love It
INCREDIBLY MOIST A water bath steam-bakes the sponge | SOAKED FROM BOTH SIDES Sauce goes under and over the cake |
BETTER MADE AHEAD It improves overnight as the sauce sinks in | PUB CLASSIC AT HOME The perfect end to a Sunday roast |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Sticky Toffee Pudding
Makes one 8-inch square (about 9 servings) | Prep: 40 minutes | Bake: 30 minutes, plus resting
Ingredients
For the Pudding
45 g (3 tablespoons) unsalted butter, softened, plus more for the pan
18 Medjool dates, pitted and finely chopped
240 ml (1 cup) water
1 teaspoon baking soda
100 g (½ cup packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Zest of 1 small orange
125 g (1 cup) all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
For the Toffee Sauce
240 ml (1 cup) heavy cream, at room temperature, divided
50 g (¼ cup) granulated sugar
1 tablespoon light corn syrup
1 tablespoon pure maple syrup
15 g (1 tablespoon) unsalted butter
A pinch of salt
Instructions
STEP 1 OF 6
Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Generously butter an 8-inch (20 cm) square cake pan.
STEP 2 OF 6
Cook the Dates
Combine the dates and water in a small saucepan. Simmer for about 10 minutes, until the dates are soft and breaking down.
Mash with a fork, then stir in the baking soda (it will foam). Let cool for 15 minutes.
You'll know it's right when the dates have broken down into a soft, jammy mash and it foams up when the baking soda goes in. |
If something's off: if your dates are hard and dry and won't break down, simmer them a few minutes longer until they mash easily with a fork. |
STEP 3 OF 6
Make the Batter
In a stand mixer fitted with the paddle, cream the brown sugar and butter on medium speed until pale and fluffy.
Add the eggs one at a time, beating well after each, then mix in the vanilla and orange zest, scraping down the bowl.
Sift the flour and baking powder together and whisk in the salt. With the mixer on low, add the dry ingredients until just combined, then mix in the cooled dates.
You'll know it's right when the butter and sugar look pale and fluffy before the eggs go in, and the batter is only just combined once the flour is added. |
STEP 4 OF 6
Steam-Bake the Cake
Pour the batter into the prepared pan. Lay a paper towel in the bottom of a large roasting pan and set the cake pan on it.
Pour hot water into the roasting pan to come halfway up the sides of the cake pan, then cover the whole roasting pan tightly with foil.
Bake for 30 minutes. Remove from the oven and, with the foil still on, let the cake rest in the water bath for 15 minutes.
You'll know it's right when the top springs back when you press it lightly and a skewer in the center comes out clean. |
STEP 5 OF 6
Make the Toffee Sauce
While the cake bakes, combine half the cream (120 ml) with the sugar, corn syrup, maple syrup, butter and salt in a medium saucepan.
Bring to a gentle boil over medium-high heat, whisking often, and cook for 15 to 25 minutes, until the sauce turns a deep chestnut brown.
Whisk in the remaining cream, then simmer over low heat for about 10 minutes more, stirring occasionally, until thickened. Remove from the heat.
You'll know it's right when the sauce has turned a deep chestnut brown before the rest of the cream goes in. |
STEP 6 OF 6
Assemble and Serve
Lift the cake pan out of the water bath, run a knife around the edges, and invert the cake onto a board.
Pour half the warm sauce into the empty pan, return the cake to the pan upside down, and pour the rest of the sauce over the top.
Let the cake cool completely so the sauce soaks in. Refrigerate for up to 3 days if you like; bring back to room temperature or warm gently before serving.
Cut into generous squares and serve with extra sauce, clotted cream or vanilla ice cream.
Chef Jon's tip: Make it a day ahead if you can. The sauce sinks right in overnight, and a gentle warm-through turns it glossy again. |
Tips for Success
Choose the Right Dates: Medjool dates are soft, rich and naturally caramel-like. Chop them finely so they melt into the batter.
Soften the Dates Properly: Simmer until they break down, and stir in the baking soda while hot. It softens them further and gives the pudding its plush texture.
Use Room-Temperature Ingredients: Soft butter, eggs and cream give a smoother batter and a better emulsion in the sauce.
Don’t Overmix: Once the flour goes in, mix only until combined, or the pudding can turn dense.
Steam-Bake for Moisture: The water bath is not optional. The paper towel stops the pan sliding, and the foil traps the steam.
Master the Sauce: Take the first stage to a deep chestnut for nutty depth, and whisk constantly as the second half of the cream goes in.
Let It Rest: Sticky toffee pudding improves after a few hours, or even overnight in the fridge, as the sauce seeps in. Warm it gently before serving.
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Key Ingredients
Medjool Dates: Soft, rich and naturally caramel-like, they melt into the sponge when chopped finely and simmered until jammy.
Baking Soda: Stirred into the hot dates, it softens them further and helps give the pudding its plush, tender crumb.
Light Brown Sugar: Creamed with the butter, it adds a gentle caramel depth to the date sponge.
Orange Zest: A small orange's worth brings a quiet brightness that lifts all that rich sweetness.
Room-Temperature Butter and Eggs: Soft butter and eggs that aren't fridge-cold cream together into a smoother, lighter batter.
Heavy Cream: Added to the toffee sauce in two stages, it first cooks down to a deep chestnut colour and then turns the sauce silky and thick.
Corn Syrup and Maple Syrup: A tablespoon of each in the sauce adds sweetness, gloss and a lovely rounded flavour.
Common Mistakes to Avoid
Using hard, dry dates: they won’t break down; simmer them longer or use Medjool
Skipping the water bath: the sponge dries out
Pulling the sauce too early: a pale sauce tastes sweet but flat
Serving it straight from the fridge: warm it so the sauce turns glossy again
What to Serve with Sticky Toffee Pudding
Vanilla ice cream
Warm custard
Clotted cream or crème fraîche
A few flakes of sea salt for a sweet-salty finish
How to Store
Fridge: cover and refrigerate for up to 3 days.
Reheat: warm covered with foil in a low oven, and warm extra sauce on the stove.
Freeze: wrap well and freeze for up to 3 months; thaw overnight in the fridge.
Frequently Asked Questions
Can I make sticky toffee pudding ahead?
Yes. It’s even better made a day or two ahead, as the sauce soaks in. Reheat gently before serving.
What dates are best?
Medjool dates, for their soft texture and caramel flavor.
Why add baking soda to the dates?
It softens them further and helps aerate the sponge for a plush, tender crumb.
Can I freeze it?
Yes, for up to 3 months. Thaw overnight in the fridge and warm gently.
What is sticky date pudding?
The name for the same dessert in Australia and New Zealand.
You Might Also Like
Try my Molten Chocolate Lava Cake, Crêpes Suzette, and Banana Bread.
Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Ramekins, Silicone Spatula, Stand Mixer. Also useful: Roasting Pan.
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