PlatosTradicionales

Traditional British Dishes

How to Make Sticky Toffee Pudding, a Traditional UK Recipe

Prepare an authentic British Sticky Toffee Pudding: a tender and moist date cake, bathed in hot toffee sauce and served with vanilla ice cream. A comforting, juicy, and perfect dessert to share.

British Sticky Toffee Pudding with dates, hot toffee sauce, and vanilla ice cream
Preparation25 min
Cooking40 min
Total65 min
Servings8
DifficultyMedium

This classic British dessert combines a date cake with a bright and creamy toffee sauce. Serve it warm, accompanied by vanilla ice cream, to enjoy the contrast between the warm cake, the sauce, and the cold ice cream.

01

Ingredients

Have everything ready before you begin.

  • ✓225 g of pitted dates
  • ✓250 ml of hot water
  • ✓1 teaspoon of baking soda
  • ✓80 g of unsalted butter, at room temperature
  • ✓150 g of brown sugar
  • ✓2 large eggs
  • ✓1 teaspoon of vanilla extract
  • ✓175 g of wheat flour
  • ✓1 teaspoon of baking powder
  • ✓1/2 teaspoon of salt
  • ✓120 g of unsalted butter, for the sauce
  • ✓180 g of brown sugar, for the sauce
  • ✓200 ml of heavy cream or whipping cream
  • ✓1 pinch of salt, for the sauce
  • ✓400 g of vanilla ice cream, to serve

02

Step-by-step method

  1. 01

    Preheat the oven to 180 °C, with top and bottom heat

    Preheat the oven to 180 °C, with top and bottom heat. Grease a square mold of about 20 cm and cover the base with parchment paper. You can also use a 22 cm round mold.

  2. 02

    Place the dates in a heat-resistant container

    Place the dates in a heat-resistant container. Pour in the hot water, add the baking soda, and let it rest for 10 minutes.

  3. 03

    Crush the dates with water and baking soda using a hand blender…

    Crush the dates with water and baking soda using a hand blender until you get a thick paste. It doesn't need to be completely smooth.

  4. 04

    Beat the 80 g of butter with the 150 g of brown sugar until…

    Beat the 80 g of butter with the 150 g of brown sugar until the mixture is creamy. Incorporate the eggs one by one, beating after each addition, and add the vanilla extract.

  5. 05

    In another container, mix the flour, baking powder, and 1/2 teaspoon of salt

    In another container, mix the flour, baking powder, and 1/2 teaspoon of salt.

  6. 06

    Add half of the dry ingredients to the butter mixture and stir gently

    Add half of the dry ingredients to the butter mixture and stir gently. Incorporate the warm date paste and finish with the rest of the flour. Mix only until there are no dry areas.

  7. 07

    Pour the batter into the prepared mold and smooth the surface

    Pour the batter into the prepared mold and smooth the surface. Bake for 35 to 40 minutes, until the center is firm and a toothpick comes out with some moist crumbs, but no liquid batter. If the surface browns too much, cover it lightly with aluminum foil during the last minutes.

  8. 08

    While the cake is baking, prepare the sauce

    While the cake is baking, prepare the sauce. Put the butter, brown sugar, cream, and pinch of salt in a saucepan.

  9. 09

    Heat over medium heat, stirring, until the butter melts and the sugar is integrated

    Heat over medium heat, stirring, until the butter melts and the sugar is integrated. When the sauce starts to simmer gently, cook for 3 to 5 minutes, without stopping stirring, until it thickens slightly and has a shiny appearance.

  10. 10

    Let the cake rest for 5 minutes when it comes out of the oven

    Let the cake rest for 5 minutes when it comes out of the oven. Poke it several times with a skewer or toothpick and pour about a third of the hot sauce over it. Let it rest for another 10 minutes to absorb some of the sauce.

  11. 11

    Cut the pudding into 8 portions

    Cut the pudding into 8 portions. Heat the remaining sauce over very low heat if it has cooled and pour it generously over each portion. Serve with vanilla ice cream on the side.

Cooking tip
  • Don't overmix the batter: mix only until the ingredients are integrated to preserve a tender texture.
  • The toothpick should come out with some moist crumbs, not completely dry, as the pudding should be juicy.
  • Don't cut the cake right out of the oven; let it rest for a few minutes to settle.
  • The sauce should not boil too hard, as it could separate or become too concentrated.
  • If the sauce is too thick, add a tablespoon of hot cream and stir. If it's too liquid, cook it for a few more minutes over low heat.
  • To prepare it in advance, store the cake well covered and heat it before serving. Keep the sauce in the refrigerator and reheat it gently, stirring.
  • Serve the pudding warm and add the ice cream just before bringing it to the table.