Equipment
Ingredients
Date Base
- 200 g medjool dates, pitted and roughly chopped
- 250 ml water, boiling
- 5 g baking soda
Sponge Batter
- 60 g unsalted butter, softened
- 100 g dark brown sugar
- 1 egg, room temperature
- 60 g sour cream, room temperature
- 5 ml vanilla extract
- 150 g all-purpose flour
- 5 g baking powder
- 5 g pumpkin spice
- 2 g salt
Self-Saucing Toffee Topping
- 150 g dark brown sugar
- 30 g unsalted butter, cut into small cubes
- 300 ml water, boiling
Garnish
- 100 g pecans, roughly chopped
Nutrition (per serving)
Method
Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.
Spread the chopped pecans onto the baking sheet and toast in the oven until fragrant. Remove, set aside to cool, and keep the oven on.
In a mixing bowl, combine the chopped dates, 250ml of boiling water, and baking soda. Stir briefly and leave to steep and soften while you prepare the batter.
In a large mixing bowl, beat the softened butter and dark brown sugar together until pale and fluffy. Add the egg, sour cream, and vanilla extract, beating until thoroughly combined.
Add the flour, baking powder, pumpkin spice, and salt to the butter mixture, folding gently. Fold in the steeped date mixture, including all the dark liquid, until a wet batter forms. Pour the batter into a greased 2-liter baking dish.
Sprinkle the remaining 150g of dark brown sugar evenly over the raw batter, followed by the cubed butter. Hold a large spoon closely over the dish and gently pour the 300ml of boiling water over the back of the spoon to flood the surface without digging holes into the batter.
Bake for 35 to 40 minutes at 180°C/350°F. The sponge will rise to the top and become springy to the touch, while a bubbling toffee sauce will form at the bottom of the dish.
Remove from the oven and let rest for 10 minutes. Scoop portions into shallow bowls, ensuring you dig deep to capture the rich sauce at the bottom. Top generously with the toasted pecans.
Chef's Notes
- Baking soda is essential in the date mixture. It tenderizes the tough skins of the dates and neutralizes their natural tannins, yielding the signature deep, dark color of sticky toffee pudding.
- The addition of sour cream in the batter serves a dual purpose. Its acidity ensures a remarkably tender crumb, while its slight tang cuts through the heavy sweetness of the dates and toffee.
- If preparing ahead for a winter holiday dinner, you can bake the pudding entirely, let it cool, and cover it tightly. Reheat the whole dish gently before serving; the sponge handles reheating beautifully without losing its decadent texture.
- Do not skip toasting the pecans. The roasting process draws out their essential oils, providing a savory, crisp counterpoint to the soft, sweet pudding.
Storage
Refrigerator: 4 days — Store covered in the baking dish. The sauce will thicken and absorb into the sponge over time.
Freezer: 2 months — Freeze in an airtight container. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave individual portions for 30-45 seconds, or reheat the whole covered dish in a 160C oven for 20 minutes.
