Go Back
British Sticky Toffee Pudding the Lake District Way

British Sticky Toffee Pudding

A dark, treacly date sponge drowned in a glossy double-cream toffee sauce, this is the Cumbrian classic at its most generous. The chopped dates collapse into the batter for an almost fudgy crumb, while the sauce soaks down through pricked sponge to make every bite sticky, deep and warming. It is the kind of pudding that turns a Sunday lunch into an event.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 People
Course: Dessert
Cuisine: British
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups pitted Medjool dates finely chopped
  • 1.25 cups boiling water or strong black tea
  • 1 tsp bicarbonate of soda baking soda
  • 1.75 cups self-raising flour sifted
  • 0.5 cup unsalted butter softened, plus extra for the dish
  • 0.75 cup dark muscovado sugar or dark brown sugar
  • 2 large eggs at room temperature
  • 1 tbsp black treacle or molasses
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
  • 1 cup unsalted butter for the toffee sauce
  • 1.25 cups dark muscovado sugar for the toffee sauce
  • 1.25 cups heavy cream double cream, for the toffee sauce
  • 1 tsp black treacle for the toffee sauce
  • 0.5 tsp vanilla extract for the toffee sauce

Equipment

  • 1 9 inch square baking dish or similar 2 quart ovenproof dish
  • 1 Medium saucepan for soaking dates and making sauce
  • 1 stand mixer or electric hand mixer
  • 1 Large mixing bowl
  • 1 fine mesh sieve for sifting flour
  • 1 wooden skewer for pricking the sponge

Method
 

  1. Preheat the oven to 350 F. Generously butter a 9 inch square baking dish and set it on a rimmed baking sheet to catch any drips.
  2. Place the chopped dates in a medium saucepan with the boiling water. Bring to a simmer over medium heat, then remove from the heat and stir in the bicarbonate of soda. The mixture will foam and turn pale. Let it sit for 10 minutes until the dates are pulpy and soft.
  3. In a stand mixer fitted with the paddle, cream the softened butter and dark muscovado sugar on medium-high speed for 3 to 4 minutes until lightened in colour and fluffy. Scrape down the bowl.
  4. Add the eggs one at a time, beating well after each. Mix in the tablespoon of black treacle, vanilla extract and salt. The batter may look slightly split — this is fine.
  5. Sift the self-raising flour over the batter and fold it in gently with a spatula until just combined. Pour in the warm date mixture, including all the soaking liquid, and fold again until you have a loose, smooth batter.
  6. Scrape the batter into the prepared baking dish and smooth the top. Bake on the middle rack for 30 to 35 minutes, until the sponge is risen, deeply browned and springs back when pressed lightly in the centre.
  7. While the pudding bakes, make the toffee sauce. Combine the 1 cup butter, 1.25 cups muscovado sugar and the heavy cream in a clean saucepan. Set over medium heat and stir until the butter melts and the sugar dissolves.
  8. Bring the sauce to a gentle bubble and let it simmer for 4 to 5 minutes, stirring often, until glossy and slightly thickened. Stir in the teaspoon of black treacle and the vanilla. Remove from the heat.
  9. When the sponge comes out of the oven, prick it all over with a wooden skewer, pushing down to the base of the dish. Slowly pour about one third of the hot toffee sauce evenly over the surface and let it soak in for 5 minutes.
  10. Cut into squares and serve warm, with the remaining toffee sauce poured generously over each portion at the table.

Notes

  • Serve warm with pouring cream, vanilla custard or a scoop of good vanilla ice cream — all traditional British pairings.
  • The sponge can be baked a day ahead and reheated, covered in foil, in a 300 F oven for 15 minutes before saucing.
  • Use dark muscovado if you can find it; the molasses content is what gives the sauce its proper depth.
  • Leftover toffee sauce keeps in the fridge for up to 2 weeks; rewarm gently before serving.