Equipment
* optional
Ingredients
Date Sponge
- 250 g pitted dates, chopped
- 250 ml water, boiling
- 1 bicarbonate of soda
- 80 g unsalted butter, softened
- 150 g dark muscovado sugar
- 2 eggs, large, room temperature
- 180 g self-raising flour
- 5 ml vanilla extract
Toffee Sauce
- 150 g unsalted butter
- 300 g dark muscovado sugar
- 300 ml double cream
- 15 ml black treacle
- sea salt flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 657 kcal
- Protein
- 5 g
- Carbohydrates
- 87 g
- Fat
- 34 g
- Fiber
- 2 g
- Sugar
- 69 g
- Sodium
- 500 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 138 mg
- Potassium
- 364 mg
- Calcium
- 166 mg
- Iron
- 1.9 mg
- Magnesium
- 32 mg
- Phosphorus
- 188 mg
- Zinc
- 0.5 mg
- Vitamin A
- 333 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.23 mg
- Niacin
- 1.7 mg
- Folate
- 52 mcg
- Water
- 70 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 180°C/350°F (160°C fan) and generously butter a 23cm (9-inch) square baking dish.
Place the chopped dates and boiling water in a bowl. Let stand for 5-10 minutes to soften.
Stir the bicarbonate of soda into the date mixture. It will fizz slightly. Mash the mixture with a fork or blitz briefly in a food processor until it forms a chunky puree.
In a large bowl or stand mixer, beat the softened butter and dark muscovado sugar together until fluffy and pale brown.
Add the eggs one at a time, beating well between additions and scraping down the sides of the bowl. Mix in the vanilla extract.
Gently fold in the flour using a spatula until no white streaks remain. Do not overmix.
Fold the warm date puree into the batter until evenly distributed. The batter will be quite liquid.
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until the top is springy and a skewer inserted comes out clean.
While the pudding bakes, make the sauce. Combine butter, muscovado sugar, and half the cream in a saucepan over medium heat.
Once the sugar has dissolved and the butter melted, stir in the treacle (if using) and the remaining cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon.
As soon as the sponge comes out of the oven, prick it all over with a skewer. Pour about one-third of the hot sauce over the sponge so it soaks in.
Let the sponge rest for 10-15 minutes before slicing. Serve warm with the remaining sauce poured generously over each portion.
Chef's Notes
- The bicarb is not just for leavening; it softens the date skins and breaks down the fibers, creating that signature dark, sticky texture.
- Dark muscovado sugar is non-negotiable for an authentic flavor. Regular brown sugar lacks the necessary molasses depth.
- For a bistro-style finish, place the sauce-covered portions under a hot grill (broiler) for 1 minute until the sauce bubbles, then serve immediately with vanilla ice cream.
Storage
Refrigerator: 4 days — Cover tightly to prevent drying out. Reheat before serving.
Freezer: 2 months — Freeze sponge and sauce separately for best results.
Reheating: Warm sponge in microwave or oven; gently heat sauce in a pan until liquid.
Troubleshooting
Sponge has sunk in the middle
Cause: Oven door was opened too early or underbaked
Fix: Fill the sunken center with extra toffee sauce and berries; cosmetic only
Prevention: Do not open the oven door for at least the first 25 minutes; ensure center springs back when touched
Sauce has split (oily layer on top)
Cause: Mixture boiled too vigorously or temperature shock
Fix: Whisk in a tablespoon of boiling water or cold cream vigorously to re-emulsify
Prevention: Simmer gently; do not boil rapidly
Cultural Context
Originating in the Lake District of England in the 1970s (though likely based on earlier pudding traditions), Sticky Toffee Pudding has become a modern British classic. It is a staple of 'Sunday Roast' menus and pub fare, beloved for its comforting warmth and extreme sweetness.
