Sticky toffee pudding (aka STP) is a classic English dessert consisting of a moist sponge cake made with dried dates and covered with a toffee sauce. It is often served with warm toffee sauce and vanilla ice cream. If you have never tried this indulgent English staple, you should definitely give it a go!
This recipe makes the best sticky toffee puddings I have ever tasted, and it is definitely a winner among family and friends. The texture of the sponge is very light and fluffy whilst still feeling very rich and flavorful. The toffee sauce is lighter than usual recipes and it perfectly balances out the sweetness of the rich sponge. This sticky toffee pudding is definitely a treat! Thus, it is perfect for the festive season and other special occasions.Jump to Recipe
This sticky toffee pudding recipe makes a generous 20 servings. If you don’t need this much of a portion, then you can make half of the recipe. If you want to make half of the recipe, it is essential you accurately divide each ingredient, especially for the sponge. Ingredient measurements are essential to achieve optimum results. Another option is that you can safely store the remaining sponges in the freezer for up to 6 months. This is what we usually do if there are any leftovers as it is extremely practical to take them out of the freezer when you have some guests over, or simply whenever you crave them! Just prepare the toffee sauce and you are good to go.
I hope you enjoy the process of making this delightful Sticky Toffee Pudding as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Sticky Toffee Pudding Recipe
- 110 g unsalted butter (at room temperature)
- 4 eggs (at room temperature)
- 340 g soft dark brown sugar
- 50 g golden syrup
- 110 g treacle
- 400 g self raising flour (or plain flour + 1 tsp of baking powder)
- 400 g dried dates (pitted)
- 580 ml water
- 2 TSP bicarbonate of soda
- 25 ml vanilla essence
- 50 g unsalted butter
- 35 g soft dark brown sugar
- 20 g golden syrup
- 15 g treacle
- 500 ml double cream
- Place the pitted dates, water and vanilla in a saucepan and bring them to a boil.
- Then add the bicarbonate of soda to the mixture. Be careful as it will fizz up. Take the mixture off the heat.
- Turn the mixture into a purée with a hand blender. Set aside to cool down for 15 minutes.
- Preheat the oven at 160°C (fan oven). Grease a 25 x 40 cm baking tin and set it aside.
- Whisk butter and sugar until the mixture is light and fluffy.
- Slowly add the treacle, golden syrup and eggs one at a time to the mixture.
- Add the flour to the mixture and gently fold together.
- Pour the mixture into the baking tin and bake it for 45 minutes or until the sponge is completely cooked. To understand if the sponge is cooked, insert a toothpick at the centre of the sponge. If it comes out clean, then the sponge is ready.
- Take the sponge out of the oven and let it rest for at least 15 minutes before slicing it up to 20 square slices.
- Place all ingredients into a saucepan and slowly heat them until all ingredients melt and mix completely. Then bring it to a boil and keep on the heat for another 2 minutes.
- Serve a slice of sponge with warm toffee sauce. You can also add a scoop of vanilla ice cream on top.
- The sauce should be used immediately after it is prepared. If you want to keep the remaining sauce for later, you should heat it before serving with the sponge.