Best Sticky Toffee Pudding

This is the best sticky toffee pudding you’ll ever make at home. It’s perfectly sweet, moist, and soft. The sponge cake is packed with dates, soaked in a delicious salted caramel sauce, then sprinkled with sea salt. All the flavors blend so well, creating this must-try dessert treat. Give Weekend at the Cottage‘s recipe a try!

RELATED: Old School Homemade Banana Pudding

I have tried a ton of sticky toffee pudding, but nothing comes close to this one. I ate it with vanilla ice cream, and it was so heavenly. It’s the best dessert to satisfy your sweet cravings.

Here’s another recipe for you: Easy Salted Caramel Cheesecake Recipe

Homemade Sticky Toffee Pudding Ingredients

• 3/4 cup of homogenized milk
• 1 cup of chopped dates
• 1 teaspoon of baking soda
• 1 1/2 cups of unbleached all-purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of kosher salt
• 3/4 cup of dark brown sugar
• 6 tablespoons of butter
• 2 eggs (beaten)
• 2 teaspoons of pure vanilla extract

Salted caramel sauce

• 1/2 cup of butter
• 1 1/2 cups of brown sugar
• 1/2 teaspoon of kosher salt
• 3/4 cup of cream (35%)

How to Make Sticky Toffee Pudding

Step 1:

Preheat your oven to 350F, then lightly butter an 11 x 8-inch baking pan.

Step 2:

Place a small saucepan on your stovetop and pour the milk. Let the milk warm. Once hot, turn off the heat.

Step 3:

In a bowl, add 1 cup of chopped dates and 1 teaspoon of baking soda. Pour the hot milk over the dates. Stir and let it cool for about 15 minutes.

Step 4:

While cooking, make the dry mix. In a medium bowl, add 1 1/2 cups of unbleached all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Stir until well combined.

Step 5:

In a food processor, add 3/4 cup of dark brown sugar, 6 tablespoons of butter, beaten eggs, and vanilla extract. Mix on low speed to combine. While mixing, add the dry mixture one tablespoon at a time. The batter will get really thick.

Step 6:

Add the softened dates to the mixture. Run the food processor at a little bit quicker at medium speed until the dates are finely chopped.

Step 7:

Transfer the mixture to the prepared pan. Spread evenly. Bake for 30 minutes in the preheated oven.

Step 8:

Place a medium saucepan over high heat and melt 1/2 cup of butter. Once melted, add 1 1/2 cups of brown sugar, and 1/2 teaspoon of kosher salt. Stir to dissolve the sugar into the butter, then add 3/4 cup of cream. Continue stirring until it starts to bubble, then lower the heat to simmer for about 10 minutes. Stir occasionally until it’s reduced to a thick consistency.

Step 9:

Once the cake is done baking, remove it from the oven and poke holes using a skewer. Pour 1/3 of the salted caramel sauce. Leave it to soak for 15 minutes.

Step 10:

Sprinkle sea salt flakes on top, then slice. When serving, drizzle the salted caramel sauce, sprinkle more sea salt, and add a dollop of whipped cream on top. Serve and enjoy!

Best Sticky Toffee Pudding