Sticky Toffee Pudding

Inspired by the Great British Baking Show, we made sticky toffee pudding! I’d never eaten it or even seen it before, but it’s amazing. The pudding/cake part is tender and fluffy, with little bits of dates, and the caramelized sauce is delicious. It’s also relatively fast to make.

Sticky Toffee Pudding
Adapted from the New York Times

Pudding:

  • 1 cup dried dates, pitted and chopped
  • 1 cup boiling water
  • 3 tablespoons butter, cold, unsalted, cubed (plus more for greasing)
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup Demerara sugar OR 2 tablespoons white sugar
  • ⅓ cup dark brown sugar
  • 2 eggs
  • ¾ cup plus 2 tablespoons flour
  • 1 teaspoon vanilla extract

Sticky Toffee Topping:

  • 5 tablespoons butter
  • 1 cup cream
  • 6 tablespoons dark brown sugar
  • ⅛ teaspoon fine sea salt

‘‘Extra’’ Sauce

  • 3 tablespoons butter
  • 1 cup cream, plus more for serving, if you like
  • 3 tablespoons dark brown sugar
  • ⅛ teaspoon fine sea salt
  1. Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 degrees F and grease a 9-by-13-inch pan.
  2. Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara OR white sugar, 1/3 cup dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined.
  3. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
  4. Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
  5. Meanwhile, make the topping: Melt 5 tablespoons butter in a small saucepan over medium-low heat, then slowly add 1 cup cream, 6 tablespoons dark brown sugar, and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
  6. In another small saucepan over medium heat, make the extra sauce: Melt 3 tablespoons butter, then slowly add 1 cup cream, 3 tablespoons dark brown sugar, and 1/8 teaspoon salt. Repeat the process above.
  7. Pour the topping (careful not to use the extra sauce) over the cooked pudding. Place the whole thing under the broiler until it bubbles and looks sticky, 1-2 minutes (watch it closely).
  8. To serve, spoon into bowls and cover with the extra sauce.

Leave a comment