Hamdi Saidani This sticky toffee pudding is rich, soft, and full of caramel flavor. Made with sweet dates and topped with a buttery toffee sauce, it’s the perfect cozy dessert. Serve it warm with extra sauce and cream for a truly indulgent treat!
Jump to RecipeIngredients Needed:
For the sponge:
- 200 grams soft dried pitted dates (roughly chopped)
- 1 teaspoon bicarbonate of soda
- 75 grams of soft unsalted butter (plus more for greasing)
- 2 x 15ml tablespoons black treacle
- 50 grams of dark muscovado sugar
- 2 large eggs (at room temperature)
- 150 grams of plain flour
- 2 teaspoons baking powder
For the sauce:
- 150 grams of soft unsalted butter
- 300 grams dark muscovado sugar
- 1 x 15ml tablespoon black treacle
- 200 milliliters of double cream (plus more to serve)
How To Make Sticky Toffee Pudding Recipe?
- Preheat the oven & prepare the dish: Preheat oven to 180°C and grease a 23cm square baking dish.
- Soak the dates: Add chopped dates to a bowl, pour over 200ml boiling water, and stir in bicarbonate of soda. Let sit for 10 minutes.
- Make the batter: Beat butter and black treacle until smooth, then mix in sugar. Add eggs one at a time, beating well after each. Gently mix in flour and baking powder.
- Add dates & bake: Mash the soaked dates slightly, then stir them and their liquid into the batter. Pour into the dish and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Make the toffee sauce: Melt butter, muscovado sugar, and treacle in a saucepan over low heat. Stir until smooth, then add the double cream. Increase heat until bubbling, then remove from heat.
- Glaze the pudding: Poke holes in the hot sponge with a cocktail stick, then pour a quarter of the warm sauce over the top, spreading it evenly. Cover the remaining sauce to keep warm.
- Serve: Let the pudding rest for 20-30 minutes (or up to an hour). Serve warm with extra sauce and cream.
Recipe Tips:
- Use soft dates for the best texture: If your dates feel dry, soak them in warm water for a few extra minutes. This keeps the sponge moist and prevents a dry texture.
- Mix the butter and sugar well: Make sure the butter, treacle, and sugar are fully combined before adding the eggs. This helps create a smooth, even batter.
- Don’t overmix after adding the flour: Stir gently until just combined. Overmixing can make the sponge dense instead of light and soft.
- Poke enough holes in the sponge: When the pudding comes out of the oven, poke lots of holes so the sauce can soak in evenly. This makes it extra sticky and delicious.
- Warm the sauce before serving: If the sauce has cooled down, reheat it gently before pouring over the sponge. Warm sauce absorbs better and keeps the pudding soft.
How To Store Leftovers?
- Refrigerate: Let the sticky toffee pudding cool down first. Then, cover it well and keep it in the fridge for up to 5 days. Store the sponge and sauce separately to keep them fresh.
- Freeze: Once the pudding is cool, wrap it well and put it in a freezer-safe container. Store the sauce in a separate airtight container. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 150mg
- Potassium: 300mg
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Sugars: 40g
- Protein: 5g
Nigella Sticky Toffee Pudding Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
9
servingsPrep time
15
minutesCooking time
35
minutesCalories
450
kcalThis sticky toffee pudding is rich, soft, and full of caramel flavor. Made with sweet dates and topped with a buttery toffee sauce, it’s the perfect cozy dessert. Serve it warm with extra sauce and cream for a truly indulgent treat!
Ingredients
- For the sponge:
200 grams soft dried pitted dates (roughly chopped)
1 teaspoon bicarbonate of soda
75 grams of soft unsalted butter (plus more for greasing)
2 x 15ml tablespoons black treacle
50 grams of dark muscovado sugar
2 large eggs (at room temperature)
150 grams of plain flour
2 teaspoons baking powder
- For the sauce:
150 grams of soft unsalted butter
300 grams dark muscovado sugar
1 x 15ml tablespoon black treacle
200 milliliters of double cream (plus more to serve)
Directions
- Preheat the oven & prepare the dish: Preheat oven to 180°C and grease a 23cm square baking dish.
- Soak the dates: Add chopped dates to a bowl, pour over 200ml boiling water, and stir in bicarbonate of soda. Let sit for 10 minutes.
- Make the batter: Beat butter and black treacle until smooth, then mix in sugar. Add eggs one at a time, beating well after each. Gently mix in flour and baking powder.
- Add dates & bake: Mash the soaked dates slightly, then stir them and their liquid into the batter. Pour into the dish and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Make the toffee sauce: Melt butter, muscovado sugar, and treacle in a saucepan over low heat. Stir until smooth, then add the double cream. Increase heat until bubbling, then remove from heat.
- Glaze the pudding: Poke holes in the hot sponge with a cocktail stick, then pour a quarter of the warm sauce over the top, spreading it evenly. Cover the remaining sauce to keep warm.
- Serve: Let the pudding rest for 20-30 minutes (or up to an hour). Serve warm with extra sauce and cream.
Notes
- Use soft dates for the best texture: If your dates feel dry, soak them in warm water for a few extra minutes. This keeps the sponge moist and prevents a dry texture.
- Mix the butter and sugar well: Make sure the butter, treacle, and sugar are fully combined before adding the eggs. This helps create a smooth, even batter.
- Don’t overmix after adding the flour: Stir gently until just combined. Overmixing can make the sponge dense instead of light and soft.
- Poke enough holes in the sponge: When the pudding comes out of the oven, poke lots of holes so the sauce can soak in evenly. This makes it extra sticky and delicious.
- Warm the sauce before serving: If the sauce has cooled down, reheat it gently before pouring over the sponge. Warm sauce absorbs better and keeps the pudding soft.
