Classic British Sticky Toffee Pudding made with a soft date sponge and rich homemade buttery toffee sauce.

Scale

Date Sponge:

225g dates

175ml boiling water

1 tsp baking soda

85g butter

140g Demerara sugar

2 eggs

175g all-purpose flour

1 tsp baking powder

1 tsp vanilla

Pinch salt

Toffee Sauce:

200g dark brown sugar

100g butter

200ml heavy cream

1 tsp vanilla

Pinch salt

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1. Preheat oven to 350°F (175°C) and grease an 8-inch baking dish.

2. Soak the chopped dates in boiling water with baking soda for 10 minutes.

3. Prepare the cake batter and fold in the softened dates.

4. Bake for 30–35 minutes until cooked through.

5. Prepare the toffee sauce by simmering butter, brown sugar, cream, vanilla, and salt.

6. Poke holes in the cake and pour over half the warm sauce.

7. Serve warm with extra toffee sauce and vanilla ice cream or custard.

Use Medjool dates for the richest flavor.

Serve warm for the best texture.

Store the sauce separately and reheat before serving.