Easy Sticky Toffee Pudding Recipe

The delicate sensation of a rich and silky caramel melting in your mouth, with a delightfully moist and airy cake, makes this easy sticky toffee pudding recipe marvelous.

My family and I used to have store-bought sticky toffee pudding, but after making my own, I can undoubtedly say that homemade is the way to go!

It was not more delicious than the store-bought pudding, but more fulfilling and exciting to make myself (I had an unusual amount of fun cutting up the dates).

This recipe is easy and quick to make. You won’t have to turn your whole kitchen upside down! Sometimes when we were craving sticky toffee pudding late at night, I would have a batch ready in no time.

The longest part of the process would be chopping the dates, but again, it’s strangely fun and vital as a key ingredient in sticky toffee pudding. That being said, what else do you need to create this easy sticky toffee pudding recipe?

Easy sticky toffee pudding tips

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Many factors can influence your final sticky toffee pudding product. These tips will help ensure you get the best result:

Finely chopped dates – To achieve a fuller and richer texture, try to chop the dates into very small pieces.

I find it easiest to use strong kitchen scissors because using a knife is more tedious with the dates sticking to it

Good quality ingredients – It goes without saying that for almost ANY recipe to be successful, you must use the best ingredients you can find.

This doesn’t mean using professional standard ingredients, or even expensive ones.

For most people, good quality could mean freshness. If your eggs have been sitting in a warm area for months, this would definitely affect your final results.

Try to use recently bought, uncontaminated ingredients that have been stored in the correct product-recommended area.

Toffee sauce – The caramel/ toffee sauce is the cherry on top, the cream of the crop, the icing on the cake (literally)!

The toffee sauce adds harmony and unity to sticky toffee pudding. If you mess up the cake portion. THAT’S OKAY!

As long as you dedicate yourself to the toffee section to make up for it, your dessert will turn out just fine. Making a bad cake calls for an even better made icing!

Mixing – We’ve all made the mistake of not knowing when to stop when mixing a batter. Should I mix more?

What if it’s not fully combined? Overmixing will leave you with a chewy and dense pudding when it should be light and rich.

The key to making your sticky toffee pudding is to use a rubber spatula and mix until you can’t see individual ingredients.

Rubber spatulas help ensure that batter isn’t wasted, but it also helps prevent overmixing when you fold the ingredients together instead of whipping it.

These simple tips are here to help you maximize this recipe. I only want the best for you! Without further ado, I present my easy sticky toffee pudding recipe, the original recipe!

Original sticky toffee pudding recipe

Ingredients

For the pudding

• 6.5 oz/ 180g finely chopped dates
• 1 cup boiling water
• 1 tsp bicarbonate of soda
• 5 tbsp unsalted butter
• 2 tbsp black treacle sugar/molasses
• ¼ muscovado sugar/ dark brown sugar*
• 1+¼ cup flour
• 2 tsp baking powder

For the caramel sauce

• 10 tbsp unsalted butter
• 1+¼ muscovado sugar/ dark brown sugar
• 1 tbsp black treacle sugar/molasses
• ¾ heavy cream
• 1 tsp salt
• 1 tsp vanilla essence

Method:

For pudding

Preheat the oven to 355℉.

Finely chop the dates, preferably with kitchen scissors.

Add water, baking soda, and dates into a medium-sized bowl. Leave it to the side while making the batter.

Cream the butter until smooth, then add the black treacle and muscovado sugar.

Add in the eggs one at a time until fully incorporated, scraping down the sides of the bowl with a rubber spatula.

In another large bowl, add flour and baking powder.

Combine the flour mixture and butter mixture until it forms a smooth thick batter. Make sure not to overmix by using the rubber spatula.

Add the dates and mix until well combined.

Pour the mixture into a medium-sized baking dish. Mine is 9×6 inches

Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

Leave to cool for 15 minutes and make the sauce.

For the toffee caramel sauce

Melt the butter over medium-low heat. Add the black treacle and muscovado sugar.

Stir continuously until the sugar is fully dissolved then let the mixture bubble slightly for 5 minutes.

Add the cream, vanilla, and salt and stir until well combined. Leave it to bubble and thicken.

The sauce is ready when it is a golden brown color.

Pour the sauce over the pudding if the pudding is slightly warm and not hot. Serve immediately and enjoy!