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!
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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
