# Sticky Toffee Pudding

A classic British dessert featuring a moist sponge cake made with dates, smothered in a rich toffee sauce, and often served with ice cream or custard.

- Total time: 40 min
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 225 g whole Medjool dates, pitted
- 175 ml boiling water
- 1 tsp vanilla extract
- 175 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 eggs
- 85 g softened butter (for cake)
- 140 g demerara sugar (for cake)
- 2 tbsp black treacle (for cake)
- 100 ml milk
- 175 g demerara sugar (for sauce)
- 50 g butter (for sauce)
- 225 ml cream
- 2 tbsp black treacle (for sauce)
- ice cream or custard

## Instructions

1. Open the fridge and consider dessert options.
2. Weigh and add pitted Medjool dates into a bowl.
3. Add boiling water over the dates to soften.
4. Weigh and add softened butter into a mixing bowl.
5. Add demerara sugar to the butter.
6. Whisk the butter and sugar together.
7. Crack and add eggs into the butter and sugar mixture.
8. Whisk the eggs into the mixture.
9. Add black treacle to the mixture.
10. Whisk the treacle into the mixture.
11. Add plain flour into a separate large mixing bowl.
12. Add bicarbonate of soda and baking powder to the flour.
13. Add milk to the flour mixture.
14. Pour the butter and sugar mixture into the flour mixture.
15. Whisk all ingredients together to form a batter.
16. Mash the softened dates.
17. Add the mashed dates to the batter.
18. Fold the dates into the batter.
19. Arrange ramekins on a wooden board.
20. Grease and dust the ramekins.
21. Ladle the batter into the ramekins, filling them two-thirds full.
22. Place the filled ramekins onto a baking tray.
23. Place the baking tray with ramekins into a preheated oven.
24. Add butter into a saucepan.
25. Add demerara sugar to the saucepan.
26. Add black treacle to the saucepan.
27. Add half of the cream to the saucepan.
28. Whisk the ingredients in the saucepan over medium heat until smooth.
29. Remove the saucepan from heat and whisk in the remaining cream.
30. Pour the toffee sauce into a measuring cup.
31. Remove the baked puddings from the oven and place them on a cooling rack.
32. Carefully invert a pudding onto a serving plate.
33. Pour the warm toffee sauce over the pudding.
34. Add a scoop of ice cream on top of the pudding.
35. Serve the Sticky Toffee Pudding.

## Equipment

- kitchen scale
- small bowl
- whisk
- large mixing bowl
- spatula
- ramekins
- baking tray
- oven
- saucepan
- measuring cup
- tongs
- serving plate

## Tips

- When creaming butter and sugar, it won't be perfectly smooth due to the coarse sugar.
- Be careful not to overmix the flour into the batter.
- Bake the puddings until a skewer comes out clean.

## Source

- Original video: https://vt.tiktok.com/ZSDxs39xB/
- Recipe page: https://www.cliprecipe.com/recipe/fe426f4a-0ea3-4f68-9aee-486556554342
- Extracted: 2025-10-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt