Equipment
* optional
Ingredients
Date Base
- 200 g medjool dates, pitted and roughly chopped
- 200 ml boiling water
- 5 g baking soda
Sponge Batter
- 75 g unsalted butter, softened at room temperature
- 150 g dark muscovado sugar
- 2 eggs, large, room temperature
- 30 g black treacle
- 5 ml vanilla extract
- 175 g all-purpose flour
- 5 g baking powder
- 2 g salt, fine
Toffee Sauce
- 150 g unsalted butter
- 150 g light brown sugar
- 50 g dark muscovado sugar
- 200 ml heavy cream, room temperature
- 5 ml vanilla extract
- 2 g flaky sea salt
Nutrition (per serving)
Method
Preheat oven to 180C or 350F. Generously grease a 20x20cm baking dish with butter and line the bottom with parchment paper.
Place the chopped dates and baking soda into a heatproof bowl. Pour the boiling water over the top, give it a brief stir, and let it sit for 15 minutes to soften.
Using a food processor or a fork, lightly puree the soaked dates and their soaking liquid until it reaches a thick, slightly chunky consistency.
In a large mixing bowl using an electric mixer, beat the softened butter and dark muscovado sugar for 3 to 4 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the black treacle and vanilla extract.
Sift the all-purpose flour, baking powder, and fine salt over the wet mixture. Gently fold with a spatula until just combined. Do not overmix.
Pour the pureed date mixture into the batter and gently fold until evenly distributed. The batter will appear quite loose and wet, which is correct.
Pour the batter into the prepared baking dish. Bake for 35 to 40 minutes, or until the top is springy to the touch and a wooden skewer inserted into the center comes out mostly clean.
While the pudding bakes, combine the unsalted butter, light brown sugar, and dark muscovado sugar in a saucepan over medium heat. Stir frequently until the butter is melted and sugars are completely dissolved.
Carefully pour the heavy cream into the saucepan. Bring the mixture to a gentle simmer and let it bubble for 3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract and flaky sea salt.
Remove the baked pudding from the oven. While it is still hot, use a wooden skewer to poke holes all over the surface. Pour half of the warm toffee sauce evenly over the top, allowing it to soak into the sponge.
Let the pudding rest for 10 minutes to absorb the sauce. Cut into generous squares and serve warm, pouring the remaining hot toffee sauce over each portion. Best accompanied by vanilla bean ice cream or heavy cream.
Chef's Notes
- Black treacle provides the signature deep, slightly bitter caramel note essential to an authentic British Sticky Toffee Pudding. Dark molasses is the closest substitute, though slightly sweeter.
- The baking soda serves two vital purposes: it softens the tough skins of the dates rapidly and reacts with the acidic treacle and brown sugar to help give the heavy sponge lift in the oven.
- For the ultimate moist texture, always poke holes and pour the first batch of sauce over the sponge while it is still piping hot from the oven. As the cake cools, it draws the liquid inward.
- Medjool dates are highly recommended for their naturally caramel-like flavor and soft texture, which break down perfectly into a paste for the pudding base.
Storage
Refrigerator: 5 days — Store sponge and sauce separately or together in an airtight container.
Freezer: 3 months — Freeze the sponge un-sauced. Wrap tightly in plastic wrap and foil.
Reheating: Microwave individual portions for 30 to 40 seconds, or heat the whole pudding covered in foil in a 160C oven for 15 to 20 minutes. Warm sauce gently on the stovetop.
