Preheat the oven and lightly butter a baking dish, setting it aside.
Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and allow the mixture to sit for a few minutes, letting the dates soften and release their natural sweetness.
In a separate bowl, cream the butter and brown sugar together until pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
Gently fold in the flour and baking powder, followed by the softened date mixture, stirring until a smooth batter forms.
Pour the batter into the prepared baking dish and spread evenly. Bake until the sponge is set, lightly golden, and springs back gently when touched.
Meanwhile, prepare the toffee sauce by melting the butter, brown sugar, and cream together in a saucepan over gentle heat, stirring until smooth and glossy.
Once the pudding is baked, generously pour the warm toffee sauce over the sponge, allowing it to soak in. Serve warm for the most comforting and indulgent finish.
Add a scoop of ice cream or heavy cream if you desire
A few details make all the difference
01
Soften the dates fully
Allow the dates, boiling water and baking soda to stand for at least 5 minutes so the fruit becomes soft and jam-like. This creates a moist sponge and helps distribute the rich caramel flavour evenly throughout the pudding.
02
Cream the butter and sugar thoroughly
Beat the butter and brown sugar until very pale and fluffy before adding the eggs. This traps air in the batter and gives the pudding a lighter texture.
03
Pour the warm toffee sauce while the pudding is hot
Adding the sauce immediately after baking allows it to soak into the sponge, creating the classic sticky texture.
Why this recipe works
Warm, rich, and deeply indulgent, it relies not on extravagance but on beautifully balanced flavors and a soft, tender sponge. This version celebrates the classic combination of deep caramel notes and a luscious toffee sauce that gently soaks into every bite, creating a dessert that is both elegant and irresistibly satisfying.
Cook’s notes
Larger portion
If baking the pudding in a larger dish rather than individual ramekins, allow 30–35 minutes of baking time, or until a skewer inserted into the centre comes out clean.
Preheat the oven and lightly butter a baking dish, setting it aside.
Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and allow the mixture to sit for a few minutes, letting the dates soften and release their natural sweetness.
In a separate bowl, cream the butter and brown sugar together until pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
Gently fold in the flour and baking powder, followed by the softened date mixture, stirring until a smooth batter forms.
Pour the batter into the prepared baking dish and spread evenly. Bake until the sponge is set, lightly golden, and springs back gently when touched.
Meanwhile, prepare the toffee sauce by melting the butter, brown sugar, and cream together in a saucepan over gentle heat, stirring until smooth and glossy.
Once the pudding is baked, generously pour the warm toffee sauce over the sponge, allowing it to soak in. Serve warm for the most comforting and indulgent finish.
Add a scoop of ice cream or heavy cream if you desire
Cook’s notes
Larger portion: If baking the pudding in a larger dish rather than individual ramekins, allow 30–35 minutes of baking time, or until a skewer inserted into the centre comes out clean.
Cooking mode
Decadent Sticky Toffee Pudding
Preheat the oven and lightly butter a baking dish, setting it aside.
Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and allow the mixture to sit for a few minutes, letting the dates soften and release their natural sweetness.
In a separate bowl, cream the butter and brown sugar together until pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
Gently fold in the flour and baking powder, followed by the softened date mixture, stirring until a smooth batter forms.
Pour the batter into the prepared baking dish and spread evenly. Bake until the sponge is set, lightly golden, and springs back gently when touched.
Meanwhile, prepare the toffee sauce by melting the butter, brown sugar, and cream together in a saucepan over gentle heat, stirring until smooth and glossy.
Once the pudding is baked, generously pour the warm toffee sauce over the sponge, allowing it to soak in. Serve warm for the most comforting and indulgent finish.
Add a scoop of ice cream or heavy cream if you desire
A letter from table number seven
Something delicious for the weekend.
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