Cooking Lucid
Sticky Toffee Pudding
Moist date sponge cake drenched in warm toffee sauce with vanilla ice cream. The most indulgent British dessert — sticky, sweet, and utterly irresistible.
Prep 20 min
Cook 35 min
Total 55 min
Serves 8
Ingredients
Step 1 — Make the sponge
- 8 oz pitted dates (chopped)
- 1 tsp baking soda
- 1 cup boiling water
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup butter (softened)
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla
Step 2 — Toffee sauce
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp butter
- Vanilla ice cream (to serve)
Instructions
- 1
Make sponge
Pour boiling water over dates and baking soda, let cool. Cream butter and sugar. Beat in eggs and vanilla. Fold in flour, baking powder, and date mixture. Pour into greased baking dish. Bake at 350°F 30–35 minutes.
- 2
Make toffee sauce
Simmer brown sugar, cream, and butter until smooth and thickened.
- 3
Serve
Poke holes in warm pudding, pour half the sauce over. Serve with extra sauce and vanilla ice cream.
Nutrition per serving: 480 cal · 5g protein · 72g carbs · 20g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
