Sticky toffee pudding is a popular classic British dessert and popular worldwide. Super simple to create a restaurant-quality dessert at home. Yes, my recipe is super easy combining a cake batter made from softened dates with a generous drizzle of toffee sauce and served with custard, cream or ice cream.
Rumour has it that this date pudding was first invented in the 70s by a British chef from the Lake District of England.
Originally adapted from Jill Dupleix recipes, I have made my version with spelt flour for over 15 years and is always a well-loved dessert amongst my friends.
You could swap of Spelt flour for self-raising flour and omit the baking powder or swap and us all-purpose flour with baking powder.
- Medjool or regular chopped & pitted dates – 200g (1 cup)
- Bicarbonate of soda – 1 tsp
- Boiling water – 200ml
- Unsalted butter softened – 80g
- Dark Brown sugar (muscavado is the best if you can buy it) – 150g
- Large free range eggs – 2
- *Spelt flour (white or wholewheat) – 180g
- Baking Powder – 1.5 tsp
- Ground cinnamon – 1 tsp
- Ground ginger – 1 tsp
Sauce: (halve this qty for 4 serves as shown in the video)
- Brown sugar – 160 g
- Double Cream – 300 ml
- Vanilla extract – 1 tsp
- Butter – 4 tbsp
- PREHEAT oven to 160˚C fan /180˚C. Grease and line a 23cm square or round baking tin.
- SOFTEN dates in a heat proof bowl with bi-carb and the boiling water. Leave to cool.
- CREAM the butter and sugar for 5 minutes until smooth.
- BEAT in the eggs one at a time.
- FOLD in the flour and spices.
- ADD the date liquid and most of the dates, and mix well until smooth.
- POUR the batter into your prepare tin. a lightly butter individual pudding ramekins or square 23cm cake tin or a 20cm round diameter cake tin.
- PRESS the remaining dates gently into the batter.
- BAKE – square tin 35-40mins, individual puddings bake for 25minutes, larger round tin 45 minutes or until firm. Check with a cake skewer and if it comes out clean the cake is cooked.
1. SIMMER all ingredients in a small saucepan for 3-4mins until thickened.
2. SERVE the pudding into wedges or slabs and serve with the sauce and cream.
- you could swap out the flour for self-raising flour and omit the extra baking powder.