Rich and indulgent sticky toffee pudding combines delicious Medjool dates in a moist cake that's topped with the most amazing toffee sauce! It's a well-loved British dessert that's easy to make, delightfully tasty, slightly addictive, and definitely a treat!!
1tablespoonvanilla extract(or 2 tablespoons of bourbon)
Prep the dates first by combining the dates, baking soda, and boiling water in a heat-safe dish or mixing bowl. Submerge all of the dates in the water, then set aside for 15 minutes to soften.
12 oz dates, 1 ½ teaspoon baking soda, ¾ cup water
In the bowl of your stand mixer or a large mixing bowl cream together the softened butter and light brown sugar until smooth. Add the eggs and mix until combined (add a tablespoon or two of flour if needed to prevent the wet mix from curdling).
9 tablespoon butter, 1 ⅛ cups light brown sugar, 3 large eggs
Mix in the baking powder and salt, then add the flour and mix just until you have a smooth batter.
1 ⅞ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 pinch salt
Preheat your oven to 350°F (175°C) then grease and flour a 9x13 baking pan.
Use a food processor or immersion blender to puree the dates until they reach a fine consistency. Fold the puree into the pudding batter until the dates are evenly distributed.
Transfer the batter into your prepared baking dish and bake for 25-30 minutes, or until an inserted toothpick, cake tester, or butter knife comes out clean. Remove from the oven and allow to cool slightly while you make the toffee sauce.
Combine the sauce ingredients (butter, light brown sugar, heavy cream, corn syrup, and salt - reserve the vanilla) in a large saucepan and bring to a boil. Stir only occasionally while dissolving the sugar and to prevent burning. Keep the sauce at a low rolling boil for about 3-4 minutes until thickened.
1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ⅓ cup light corn syrup, ½ teaspoon salt
Remove from heat and stir in the vanilla (or bourbon) then allow to cool for about 5 minutes before serving over slices of the pudding.
1 tablespoon vanilla extract
This dessert is meant to be served while warm and fresh out of the oven.
This toffee sauce portion is generous - if desired cut in half (but you'll miss out on all of the gooey deliciousness)!
Store the pudding and toffee sauce separately. Cover the cake with cling film and an airtight cover (if you have a fitted lid). Put any remaining toffee sauce in a jar and seal securely (make sure to leave approximately 1-inch of space between the sauce and the lid).
Heat the toffee sauce then serve over a heated pudding portion when serving leftovers.