Sticky toffee pudding recipe: A British classic

If my brother hadn’t packed up and moved to Scotland, I might never have come across this gooey, delicious dessert. I got my first taste of it at his wedding, and it’s been a family favorite back on this side of the pond ever since!

–Laura, Copywriter

Total time:

1 hour, 30 minutes

Servings:

6–8

Recipe origin:

England

Ingredients:

For the pudding

1 cup plus 1 Tbsp all-purpose flour

1 tsp baking powder

3/4 cup pitted dates

1 1/4 cups boiling water

1 tsp baking soda

1/4 cup unsalted butter, softened

3/4 cup sugar

1 large egg, lightly beaten

1 tsp vanilla

For the toffee sauce

1/2 cup unsalted butter

1/2 cup heavy cream

1 cup packed light brown sugar

Chocolate shavings, to garnish (optional)

Directions:

To make the pudding, preheat the oven to 350° F. Butter a 10-in round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Finely chop the dates. Place in a small bowl, and add the boiling water and baking soda; set aside. In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold with a rubber spatula until blended. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from the oven and place on a wire rack to cool.

To make the toffee sauce, combine the butter, heavy cream, and brown sugar in a small saucepan; bring to a boil, stirring constantly. Boil gently over medium-low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately in dessert bowls. Drizzle with toffee sauce and top with chocolate shavings if desired.

Tried the recipe for yourself? Tag us on Instagram using #goaheadtours to let us know how it turned out!