Delicious Sticky Toffee Pudding Recipe: Easy Homemade Dessert Guide

Name: Delicious Sticky Toffee Pudding Recipe: Easy Homemade Dessert Guide
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 7
Cuisine: British
Ingredients: 250 grams Dates (pitted and chopped); 175-200 ml Boiling water (for date mixture); 1 bag Black tea bag (for date mixture); 1 teaspoon Bicarbonate of soda (for date mixture); 100 grams Unsalted butter (softened, for pudding); 150 grams Muscovado sugar (for pudding); 2 large Eggs (room temperature); 50 grams Golden syrup (for pudding); 100 ml Milk (for pudding); 175 grams Plain (all-purpose) flour (sifted); 7 grams Baking powder (for pudding); 170 grams Muscovado sugar (for toffee sauce); 200 ml Double (heavy) cream (for toffee sauce); 60 grams Unsalted butter (for toffee sauce)

Learn how to make the ultimate Sticky Toffee Pudding with this simple and delicious recipe. This classic British dessert features a moist date cake drenched in a rich, buttery toffee sauce. Perfect for any occasion, serves 6-8.

#Dessert

#Pudding

#Toffee

#Dates

#Baking

#British Cuisine

#Sweet Treat

#Easy Recipe

Golden sticky toffee pudding with sauce

Recipe Information

15m

Prep Time

45m

Cook Time

Total Time

Servings

Medium

British

English

Nutrition (per serving)

450

Calories

Protein

65g

Carbs

25g

Fat

Toffee sauce being poured over warm pudding

Ingredients

Servings: 7

💡 Tip: Check off ingredients as you add them to keep track of your progress!

A generous slice of sticky toffee pudding

Instructions

0/7 completed

1
Prepare the Date Mixture: Place boiling water in a heatproof bowl. Add the black tea bag, bicarbonate of soda, and pitted, chopped dates. Stir well and let it steep for 10 minutes to soften the dates.
Preview
10m
Preview
Prepare the Date Mixture: Place boiling water in a heatproof bowl. Add the black tea bag, bicarbonate of soda, and pitted, chopped dates. Stir well and let it steep for 10 minutes to soften the dates.
10m
Steeping the dates ensures a moist and flavorful pudding.
2
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and muscovado sugar until light and fluffy.
Preview
3m
Preview
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and muscovado sugar until light and fluffy.
3m
Ensure butter is at room temperature for best creaming results.

3
Add Eggs and Syrup: Beat in the eggs one at a time, incorporating each fully before adding the next. Then, stir in the golden syrup until well combined.
Preview
2m
Preview
Add Eggs and Syrup: Beat in the eggs one at a time, incorporating each fully before adding the next. Then, stir in the golden syrup until well combined.
2m
Scrape down the sides of the bowl to ensure even mixing.
4
Combine Wet and Dry Ingredients: Gradually add the milk, alternating with the sifted plain flour and baking powder mixture. Fold gently until just combined. Finally, stir in the prepared date mixture.
Preview
5m
Preview
Combine Wet and Dry Ingredients: Gradually add the milk, alternating with the sifted plain flour and baking powder mixture. Fold gently until just combined. Finally, stir in the prepared date mixture.
5m
Avoid overmixing to keep the pudding light and tender.
5
Bake the Pudding: Pour the batter into a greased baking dish. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until a skewer inserted into the center comes out clean.
Preview
35m
Preview
Bake the Pudding: Pour the batter into a greased baking dish. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until a skewer inserted into the center comes out clean.
35m
Cover with foil if the top browns too quickly.

6
Make the Toffee Sauce: While the pudding is baking, combine muscovado sugar, double cream, and unsalted butter in a saucepan over medium heat. Bring to a gentle boil, stirring until the sugar dissolves and the sauce thickens slightly.
Preview
10m
Preview
Make the Toffee Sauce: While the pudding is baking, combine muscovado sugar, double cream, and unsalted butter in a saucepan over medium heat. Bring to a gentle boil, stirring until the sugar dissolves and the sauce thickens slightly.
10m
Keep stirring to prevent sticking and burning.
7
Serve: Once the pudding is baked, let it cool slightly. Serve warm with generous amounts of the hot toffee sauce poured over. Enjoy!
Preview
1m
Preview
Serve: Once the pudding is baked, let it cool slightly. Serve warm with generous amounts of the hot toffee sauce poured over. Enjoy!
1m
A scoop of vanilla ice cream or custard pairs wonderfully.