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.


Ingredients

  • 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

Method

  1. PREHEAT oven to 160˚C fan /180˚C. Grease and line a 23cm square or round baking tin.
  2. SOFTEN dates in a heat proof bowl with bi-carb and the boiling water. Leave to cool.
  3. CREAM the butter and sugar for 5 minutes until smooth.
  4. BEAT in the eggs one at a time.
  5. FOLD in the flour and spices.
  6. ADD the date liquid and most of the dates, and mix well until smooth.
  7. 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.
  8. PRESS the remaining dates gently into the batter.
  9. 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.

Sauce:

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.

TIPS

  • you could swap out the flour for self-raising flour and omit the extra baking powder.