Let’s Get Sticky: The Ultimate Sticky Toffee Pudding Recipe!

Okay, let me ask you this—who doesn’t love a dessert that feels like a warm hug? And I mean, if you haven’t had Sticky Toffee Pudding, are you even living? Seriously, it’s like the answer to all your cold, gloomy days.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients
So, you’ll need to grab some stuff and I might have gone a bit overboard at the store. I mean, it happens, right? You walk in for dates and come out with, like, a whole new spice cabinet. Anyway, here’s the rundown:

– Cup chopped dates (you can find these in the dried fruit aisle, super easy)
– Cup homogenized milk (don’t ask me why I said homogenized, just go with it)
– Teaspoon baking soda (but like, don’t go too heavy or it’ll be a disaster)
– Tablespoons butter (always, ALWAYS go for unsalted for baking)
– Cup dark brown sugar (the kind that just makes everything better)
– Eggs, room temperature (seriously, don’t use cold eggs. They’re like, too shy)
– Teaspoons pure vanilla extract (the good stuff, none of that artificially flavored nonsense)
– Cups unbleached all-purpose flour (just trust me)
– Teaspoons baking powder
– Teaspoon kosher salt (and a sprinkle of sea salt flakes for the drama, duh)
– Cup butter, again (for the sauce this time)
– Cups brown sugar (because we’re not done yet)
– Cup 35% cream (get that richness going)
– Teaspoon kosher salt (again, balance is key)
– Whipped cream (to top it all off, of course)

So Here’s Why I Make This Constantly
Okay, real talk. I stumbled upon this recipe during one of my “what should I bake?” binges on YouTube. I thought, “Why not?” It was a rainy day, I was feeling all cozy, and I had a giant bag of dates staring at me. Long story short, I made it, and let me tell you, my friends went nuts over it. You know that moment when you take a bite and it’s just—oh-em-gee—so good? Yeah, that’s what happened. Plus, my grandma used to make something similar, and every time I whip this up, I can almost hear her laughter in the kitchen.

(Another beautiful shot because we can’t get enough!)
But seriously, just look at that gooey goodness!

The One Trick That Changes Everything
Okay, listen closely: when you pour that warm caramel sauce over the cake, poke those holes in it first! It’s like the cake is begging for the sauce to seep in. You’ve got to let it soak for a bit too—like, 15 minutes. This isn’t just a cake; it’s a spongy, caramel love letter.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Don’t Mess This Up (My Top Tips)
– Don’t overmix the batter! I’m serious. Be gentle with it, like you’re cradling a tiny kitten.
– Don’t skip the sea salt flakes on top. It’s literally the cherry on top but for adults.
– Always, always check the cake at 25 minutes. I mean, ovens are sneaky little devils, right?

How to Keep Them From Disappearing (Or, How to Store Them)
So, if you manage to have any leftovers (good luck with that), just cover it with plastic wrap and keep it in the fridge. It’ll be good for a few days, but honestly, I’ve never had any left for more than 24 hours. It’s that good.

If You Liked This, You’ll Probably Like These Too
If you love this, you might wanna try my chocolate lava cake (seriously, it’s a dream) or maybe some sweet potato pie (it’s fall in a slice!). And don’t get me started on brownies. They’re my guilty pleasure!

Alright, friend! Have you ever attempted Sticky Toffee Pudding? Or do you have a go-to dessert that feels like pure magic? I need to know! 🍰✨

Sticky Toffee Pudding

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Sticky Toffee Pudding is a decadent dessert that combines moist cake with a rich, warm caramel sauce. This delightful treat features chopped dates, giving it a unique texture and flavor. Topped with a sprinkle of sea salt and a dollop of whipped cream, this pudding is the perfect ending to any meal, especially during festive occasions.

Author: XXXXX
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: Serves approximately 12 1x
Category: Dessert
Method: Baking
Cuisine: Cakes, Holidays Sweet

Ingredients

Scale

1 cup chopped dates
1 cup homogenized milk
1 teaspoon baking soda
4 tablespoons butter
1 cup dark brown sugar
2 eggs (room temperature)
2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
Sea salt flakes (for garnish)
½ cup butter (for caramel sauce)
1 cup brown sugar (for caramel sauce)
½ cup 35% cream (for caramel sauce)
¼ teaspoon kosher salt (for caramel sauce)

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Instructions

Preheat oven to 350°F and lightly butter an 11 x 8-inch casserole dish.
In a bowl, combine chopped dates and baking soda. Heat milk in a saucepan until scalding; pour over dates and let cool for about 15 minutes.
In another bowl, mix flour, baking powder, and salt. In a food processor, blend eggs, brown sugar, butter, and vanilla until combined. Gradually add dry ingredients while processing on low speed. Add soaked dates and mix until smooth.
Pour batter into the prepared dish and bake for 30 minutes or until golden and set.
For the caramel sauce, melt butter in a saucepan over moderate heat; stir in sugar and salt until dissolved. Add cream and simmer for about 10 minutes until thickened.
After baking, poke holes in the cake and pour one-third of the caramel sauce over it to soak in.
Let rest for 15 minutes before serving with remaining sauce drizzled on top and whipped cream.