Classic Sticky Toffee Pudding with Toffee Sauce (Print version)

A soft date sponge soaked with warm buttery toffee sauce, rich enough for holidays and easy enough for a Sunday dessert.

# Ingredients:

For the date sponge

01 - 8 oz (225 g) Medjool dates, pitted and chopped
02 - 1 cup (240 ml) boiling water
03 - 1 teaspoon baking soda
04 - 6 tablespoons (85 g) unsalted butter, softened, plus more for the dish
05 - 3/4 cup (150 g) packed dark brown sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups (190 g) all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon fine salt

For the toffee sauce

11 - 1/2 cup (115 g) unsalted butter
12 - 1 cup (200 g) packed dark brown sugar
13 - 3/4 cup (180 ml) heavy cream
14 - 1 teaspoon vanilla extract
15 - 1/4 teaspoon fine salt

For serving

16 - Vanilla ice cream, custard, or lightly whipped cream

# Instructions:

01 - Heat the oven to 350°F (175°C). Butter an 8-inch square baking dish or a similar 2-quart baking dish.
02 - Put the chopped dates in a heatproof bowl and pour the boiling water over them. Rest for 15 minutes, then stir in the baking soda and mash lightly with a fork.
03 - Beat the butter and brown sugar until creamy. Beat in the eggs one at a time, then add the vanilla. Whisk the flour, baking powder, and salt in a separate bowl, then fold the dry ingredients and date mixture into the butter mixture just until combined.
04 - Spread the batter into the prepared dish. Bake for 30-35 minutes, until the center springs back and a tester comes out with moist crumbs.
05 - While the pudding bakes, combine the butter, brown sugar, cream, vanilla, and salt in a saucepan. Bring to a gentle boil, then simmer for 4-5 minutes, stirring often, until glossy and slightly thickened.
06 - Poke the hot pudding all over with a skewer. Pour about half the hot sauce over the top and let it stand for 10 minutes. Serve warm with the remaining sauce and ice cream, custard, or cream.

# Good to know:

01 - Best served warm, shortly after the sauce has soaked into the sponge.
02 - The sauce can be made 3 days ahead and rewarmed gently before serving.
03 - For smoother texture, blend the soaked date mixture before adding it to the batter.

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