Sticky Toffee Pudding

Warm up with this Sticky Toffee Pudding recipe made using a loaf tin! This classic dessert features a moist and rich loaf cake that is generously served with a toffee sauce. With the perfect balance of sweetness and warmth, this classic British dessert is sure to impress your loved ones. The loaf tin method ensures a perfectly sized and easy-to-serve portion for each indulgent slice.

Sticky Toffee Pudding is also called Sticky Date Pudding as one classic British dessert that isn’t actually that old. Yet it is often found on menus in most pubs at the heart of British culture. Sticky Toffee Pudding soft interior is thanks to the blended dates that results in a beautiful soft flavor profile.

Why you’ll love this

Rich and indulgent

This classic British dessert of moist sponge cake, dates and a gooey toffee sauce creates an irresistible flavor profile that is both sweet and indulgent.

Versatile Delight

This dessert is incredibly versatile and can be enjoyed warm or cold, on its own or paired with ice cream, custard, or whipped cream for an extra decadent touch.

Perfect for cold weather

The warm, gooey texture of this Sticky Toffee Pudding is the perfect comfort food for chilly evenings. It's a sweet and satisfying way to warm up on a cold winter night.

Easy to Make

While it may sound fancy, making Sticky Toffee Pudding is surprisingly easy! With a few simple steps, you can create a stunning dessert that will impress your guests.

What is Sticky Toffee Pudding?

Sticky Toffee Pudding is a classic British dessert that consists of a moist sponge cake made with dates and a rich toffee sauce. It is a decadent and comforting treat that is perfect for indulging in on special occasions or cozy evenings.

Ingredients and substitutions for Sticky Toffee Pudding

• Dates: We want soft and sticky medjool dates as they soften and blend easily. You could substitute with any other type of date you have on hand or could substitute with dried figs if you don't like the taste of dates.
• Boiling water: The water needs to be boiling to be able to sften those dates.
• Butter: Room temperature unsalted butter was used, but salted works as a substitute too. You could try substituting with non dairy butter, but I cannot guarantee the result.
• Sugars: The use of light and dark brown sugar compliments the sweetness from the dates and adds a depth of flavor. You could substitute completely with only light or dark brown sugar. Completely substituting with superfine or caster sugar would only add sweetness.
• Egg: As well as adding structure to the loaf, the egg helps to bind everything together so is essential.
• Milk: Whole milk helps add moisture to our loaf and gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk.
• Flour: Plain or all purpose flour adds a light texture to the cake and you'll keep a light crumb by only mixing until combined.
• Baking soda and powder: These help the loaf rise for a light crumb and avoid a stodgy result.
• Vanilla extract and salt: The flavor powerhouses that help balance the sweetness and give a depth of flavor within our loaf.

See recipe card for quantities.

How to make Sticky Toffee Pudding:

Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.

Place the dates into a bowl and top with the boiling water. Set aside to soak for 20 minutes.

Beat the butter and sugars in a bowl until light and fluffy, approximately 3 minutes.

Add in the egg and beat until well combined and smooth.

Blend the dates and water until a paste forms.

Add the date paste, vanilla extract and milk and beat until just combined.

Sift the dry ingredients into a separate bowl and stir.

Add to the wet ingredients and fold until a batter is formed and smooth and no dry portions remain in your bowl.

Pour into your loaf tin and smooth out on top.

Bake for 50 minutes until golden on top.

Invert onto your serving plate.

Meanwhile, to make the sauce place the butter, brown sugar, salt and 150 milliliters or ⅔ cup of the heavy cream into a saucepan on medium heat.

Simmer until the sugar has dissolved and butter melted, and it has thickened until it leaves a thick coating on the back of your spoon when you stir it, approximately 3 minutes.

Remove from the heat and add the remaining heavy cream, allowing to simmer until golden and it sticks to the back of your spoon, approximately 1 ½ minutes.

Remove from the heat and pour into your serving jug.

Pour the sauce over your entire loaf.

Slice and serve with a scoop of vanilla ice cream and more sauce.

Enjoy!

Equipment needed to make this

Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.

Blender: An immersion blender or regular blender helps to blend those soft dates into a paste.

Mixing bowl: A medium mixing bowl is perfect for the batter.

Hand or stand mixer: For the date loaf, it's best to whip the batter, though this can be done by hand.

Offset spatula: A small offsetspatula will help us create a nice smooth top to the loaf before baking.

Small saucepan: To make that sauce, you'll need a small saucepan or pot.

FAQs for the best Sticky Toffee Pudding

Can I make Sticky Toffee Pudding in advance?

Yes, Sticky Toffee Pudding can be made in advance. The pudding loaf can be baked ahead and stored in an airtight container. When ready to serve, reheat the individual slices in the microwave or in the oven at 100C/210F for 10 minutes at serving time. Whilst warming up the toffee sauce on the stovetop. This way, you can enjoy a freshly warmed and gooey dessert without the hassle of preparing everything from scratch.

What can I serve with Sticky Toffee Pudding?

Sticky Toffee Pudding can be served on its own, however, it is often served with various toppings to enhance the flavor. Traditional options include pouring over warm toffee sauce, serving with vanilla ice cream, whipped cream, or custard. These additions add extra richness and provide a delightful contrast to the sweet and sticky pudding.

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