Sticky Toffee and Date Pudding with a Toffee Sauce

I was inspired to make this Sticky Toffee and Date Pudding with a Toffee Sauce after a visit to Grange Over Sands in the North West of England in April 2024. I've made it many times since then. Serve with Homemade thick custard.

Pitted Dates are an important part of this recipe, giving the sponge a rich moist flavour.

Ingredients

This is just an overview of the ingredients I used for making this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.

For the Toffee and Date Pudding 

• pitted dates, roughly chopped
• freshly brewed Tea
• unsalted butter, softened
• soft light brown sugar. This helps give the sponge a rich, dark taste and flavour
• medium eggs. Free range and organic if possible.
• vanilla extract
• self raising flour. If using plain flour, you will need to add a raising agent.
• bicarbonate of soda

For the Toffee Sauce

• butter - unsalted
• dark brown sugar.
• toffee sauce.
• golden syrup
• double cream
• vanilla extract
• TIP: Using Soft Dark Brown sugar will give the pudding and the sauce a richer, darker colour and more intense toffee flavour. Using white sugar will not have the same effect.

How to Make a Sticky Toffee Pudding.

Preheat the oven to 180 degrees fan-assisted. Grease an 8-inch deep-sided ovenproof dish with butter.

Step 1: Place the chopped dates and brewed tea in a saucepan over high heat and gently bring to a boil. Turn the heat down and simmer for a few minutes to soften the dates, stirring occasionally. Remove from the heat and leave to one side to cool.

Step 2: Beat the butter and sugar together with an electric mixer until well combined and lighter in colour. Add the eggs, one at a time, adding a little flour after each one. Mix until well combined.

Step 3: Sieve together the remaining flour and bicarbonate of soda before adding to the cake batter. Add the vanilla extract and the cooled date mixture. Mix until well combined. Pour the sponge mixture into the buttered oven-proof dish.

Step 4:  Bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean. 

Remove the sponge pudding from the oven to cool.

There is no need to remove the sponge pudding from the dish.

Make the Toffee Sauce

While the pudding is baking in the oven, make the Toffee Sauce.

Step 5: Place all the Toffee Sauce ingredients in a large saucepan and gently bring to a boil for 2 – 3 mins; continue stirring until it has begun to thicken.

Note: It will thicken further as it cools and sets when placed in the fridge. You may want to reheat it if serving later.

Serve: When the sponge has cooled, you could pour half of the sauce over it and serve the Toffee Pudding with ice cream and more sauce or separately.

Storage

This pudding will keep for a few days if stored in an airtight container. The Toffee Sauce recipe can easily be doubled.

Sticky Toffee and Date Pudding with a Toffee Sauce.

LynnH

Sticky toffee and date pudding is a classic British dessert. A light, moist sponge made with finely chopped dates and a rich toffee sauce poured over the top.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine British

Servings 6

Equipment

• 1 x 8 inch/20cm deep sided oven proof dish

Ingredients

  

For the Toffee and Date Pudding

• 200 g pitted dates roughly chopped
• 250 ml freshly brewed Tea
• 100 g unsalted butter softened
• 175 g soft light brown sugar
• 3 medium eggs
• 225 g self raising flour
• ¾ teaspoon of bicarbonate of soda
• 1 teaspoon vanilla extract

For the Toffee Sauce

• 90 g butter
• 185 g dark brown sugar
• 210 g golden syrup
• 175 g double cream
• 1 teaspoon vanilla extract

Instructions

 

• Make the Toffee and Date Pudding

Make the Toffee Pudding

• Preheat the oven to 180 degrees fan-assisted. Grease an 8-inch deep-sided ovenproof dish with butter.
• Step 1: Place the chopped dates 200 g pitted dates and brewed tea 250 ml freshly brewed Tea in a saucepan over high heat and gently bring to a boil. Turn the heat down and simmer for a few minutes to soften the dates, stirring occasionally. Remove from the heat and leave to one side to cool.
• Step 2: Beat the butter 100 g unsalted butter and sugar 175 g soft light brown sugar together with an electric mixer until well combined and lighter in colour. Add the eggs 3 medium eggs, one at a time, adding a little flour after each one. Mix until well combined.
• Step 3: Sieve together the remaining flour 225 g self raising flour and bicarbonate of soda ¾ teaspoon of bicarbonate of soda before adding to the cake batter. Add the vanilla extract 1 teaspoon vanilla extract and the cooled date mixture. Mix until well combined.
• Step 4: Pour the sponge mixture into the buttered oven-proof dish and bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean. Remove the sponge pudding from the oven to cool.

While the pudding is baking, make the Toffee Sauce.

• Step 5: Place all the ingredients in a large saucepan 90 g butter, 185 g dark brown sugar, 210 g golden syrup, 175 g double cream, 1 teaspoon vanilla extract, and gently bring to a boil for 2 – 3 mins; continue stirring until it has begun to thicken. Take off the heat and leave to cool a little. Use straight away.
• Note: It will thicken further as it cools and sets when placed in the fridge.

Notes

TIP: Using Soft Dark Brown sugar will give the pudding and the sauce a richer, darker colour and more intense toffee flavour.

Serve: When the sponge has cooled, you could pour half of the sauce over it and serve the Toffee Pudding with ice cream and more sauce or serve it separately.

Storage
This pudding will keep for a few days if stored in an airtight container. The Toffee Sauce recipe can easily be doubled. If you wish, you could reheat the pudding and sauce for serving the next day.

Keyword Dates, Toffee Pudding, Toffee Sauce