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–+ servings
Sticky Date Toffee Pudding

Decadent Sticky Date Toffee Pudding You'll Crave Again!

This Sticky Date Toffee Pudding is a rich, comforting British dessert that's easy to prepare and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 10 oz Medjool Dates Pitted and chopped
  • 1 tsp Baking Soda No substitute needed
  • 1 cup Boiling Water Used to soak the dates
  • 1 tsp Instant Coffee Optional
  • 1.5 cups All-Purpose Flour Can use gluten-free blend
  • 1 tsp Baking Powder No substitute needed
  • 3/4 cup Brown Sugar Can replace with white sugar
  • 1/4 tsp Salt Essential for balance
  • 1 tsp Vanilla Extract Can substitute with almond extract
  • 1/2 cup Milk Can use non-dairy milk
  • 2 large Eggs Can substitute with flax eggs
  • 1/4 cup Unsalted Butter Room temperature
  • 1/2 tsp Ground Cinnamon Optional
For the Warm Toffee Sauce
  • 1 cup Brown Sugar Adds sweetness
  • 1 cup Heavy Cream Can use coconut cream
  • 1/4 cup Unsalted Butter Can substitute with vegan alternative
  • 1 tsp Vanilla Extract Essential for flavor

Equipment

  • mixing bowl
  • Saucepan
  • 8-inch square baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking tools.
  2. Combine pitted and chopped Medjool dates with baking soda and instant coffee in a bowl. Pour in boiling water and soak for 10-15 minutes.
  3. Cream together the unsalted butter and brown sugar until light and fluffy.
  4. Incorporate eggs one at a time, mixing thoroughly, then add vanilla extract and milk.
  5. Whisk together the flour, baking powder, and optional spices. Fold dry ingredients into wet ingredients until just combined.
  6. Mash the soaked dates and fold them into the batter.
  7. Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  8. Prepare the toffee sauce by combining brown sugar, cream, butter, and vanilla in a saucepan over medium heat until melted and thickened.
  9. Poke holes in the baked pudding and drizzle with toffee sauce. Let sit for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Allow the pudding to cool for at least 10 minutes before slicing to retain its structure and moisture.

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