Equipment
Ingredients
Date Sponge
- 50 g medjool dates, pitted and finely chopped
- 60 ml boiling water
- 1 g baking soda
- 30 g unsalted butter, softened
- 30 g dark brown sugar, packed tightly
- 1 egg, lightly beaten
- 2 ml vanilla extract
- 50 g all-purpose flour
- 2 g baking powder
Toffee Sauce
- 25 g unsalted butter
- 25 g dark brown sugar
- 40 ml heavy cream
- 1 g sea salt, flaky or fine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 569 kcal
- Protein
- 7 g
- Carbohydrates
- 66 g
- Fat
- 32 g
- Fiber
- 2 g
- Sugar
- 44 g
- Sodium
- 490 mg
- Saturated Fat
- 19 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 175 mg
- Potassium
- 299 mg
- Calcium
- 136 mg
- Iron
- 1.3 mg
- Magnesium
- 27 mg
- Phosphorus
- 133 mg
- Zinc
- 0.7 mg
- Vitamin A
- 312 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.19 mg
- Niacin
- 0.8 mg
- Folate
- 24 mcg
- Water
- 74 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the chopped dates, boiling water, and baking soda in a mixing bowl. Microwave on high for 30 seconds to soften the dates, then mash them thoroughly with a fork until they form a coarse paste.
Add the softened butter and dark brown sugar to the warm date paste, stirring until the butter is completely melted. Beat in the egg and vanilla extract until the mixture is uniform.
Add the all-purpose flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined, leaving no dry streaks but being careful not to overmix.
Divide the batter evenly between two greased 250ml microwave-safe ramekins. Microwave on high for 90 to 120 seconds. The puddings are done when they have risen and the surface springs back when lightly touched.
Carefully remove the ramekins from the microwave, as they will be very hot. Let the puddings rest for 2 minutes to stabilize the crumb.
While the puddings rest, combine the butter, dark brown sugar, heavy cream, and sea salt in a small microwave-safe jug. Microwave on high for 45 to 60 seconds, stirring halfway through, until the sauce is bubbling and entirely smooth.
Poke several holes over the surface of the warm puddings using a fork. Pour half of the hot toffee sauce over the tops, allowing it to soak in for 1 minute before serving the remaining sauce alongside.
Chef's Notes
- Medjool dates yield the softest, most luxurious texture, but any standard dried date will work if soaked a little longer in the boiling water before mashing.
- Microwave wattages vary wildly. Start with 90 seconds for the sponges; they should look slightly damp on top but feel firm to the touch. Do not wait for a completely dry top, or the inside will overcook.
- Adding a small pinch of instant espresso powder to the sponge batter enhances the deep, roasted caramel notes of the dark brown sugar without making it taste like coffee.
- For an indulgent finish, serve warm with a scoop of vanilla bean ice cream or a dollop of cold clotted cream. The hot-and-cold contrast is a hallmark of this dessert.
Storage
Refrigerator: 3 days — Store the sponge and toffee sauce in separate airtight containers.
Freezer: 1 month — Wrap un-sauced puddings tightly in plastic wrap to freeze.
Reheating: Microwave the pudding for 20 seconds, and warm the sauce separately for 15 seconds.
Troubleshooting
Pudding texture is tough or rubbery
Cause: The batter was overmixed, developing too much gluten, or the pudding was microwaved for too long
Fix: Drench thoroughly with extra hot toffee sauce to artificially add moisture to the crumb
Prevention: Fold the flour in very gently just until incorporated, and check doneness at the 90-second mark
Batter overflowed in the microwave
Cause: The ramekin or mug was too small for the rising batter
Fix: Scrape the overflowed edges back into the mug; cover with sauce to hide imperfections
Prevention: Ensure your vessel holds at least 250ml and is filled no more than halfway
Cultural Context
Sticky toffee pudding is a beloved modern British classic, widely popularized in the 1970s at the Sharrow Bay Country House Hotel in Cumbria. Despite its long-standing feel, it is a relatively recent addition to the canon of British steamed puddings. The traditional method requires gentle steaming or baking for over an hour, but this modern adaptation captures the quintessential date-sweetened sponge and caramel sauce in a fraction of the time.
