delightful, Gorgeous, and rich homemade sticky toffee pudding with homemade sticky toffee sauce and served with  ice cream!

Sticky Toffee Pudding is a decadent British dessert consisting of a rich, moist sponge cake made with finely chopped dates, drenched in a luscious toffee sauce. The cake itself is incredibly soft and flavorful, with the natural sweetness of the dates adding depth and a caramel-like undertone. Once baked, it’s generously covered in warm, buttery toffee sauce, which seeps into the sponge, making it even more indulgent. Often served with a scoop of vanilla ice cream or a dollop of whipped cream, Sticky Toffee Pudding offers the perfect balance of sweetness and warmth, making it a comforting and irresistible treat.

Sticky Toffee Pudding – A Childhood Favourite!

Sticky Toffee Pudding is the ultimate nostalgic dessert, evoking memories of warm, comforting indulgence from childhood. This beloved British classic features a soft, date-infused sponge cake drenched in a rich, buttery toffee sauce. Each bite offers a perfect balance of sweetness and warmth, with the gooey toffee soaking into the tender cake, creating a melt-in-your-mouth experience. Often served with a scoop of vanilla ice cream or creamy custard, Sticky Toffee Pudding is a dessert that brings back the coziness of home, making it a cherished favorite across generations.

How to make Basque Cheesecake.

Ingredients:

For the pudding (cake):

• 200g (7 oz) pitted dates, chopped
• 250ml (1 cup) boiling water
• 1 teaspoon baking soda
• 85g (6 tablespoons) unsalted butter, softened
• 150g (¾ cup) dark brown sugar
• 2 large eggs
• 175g (1 ¼ cups) self-raising flour (or all-purpose flour + 1 ½ teaspoons baking powder)
• 1 teaspoon vanilla extract
• Pinch of salt

For the toffee sauce:

• 100g (½ cup) unsalted butter
• 200g (1 cup) dark brown sugar
• 250ml (1 cup) heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven and prepare the pan:

• Preheat your oven to 350°F (180°C).
• Grease a 9-inch (23 cm) square or round baking dish or several ramekins if making individual servings.

2. Prepare the dates:

• Place the chopped dates in a bowl and pour the boiling water over them.
• Add the baking soda to the mixture and stir. Set aside to soak for about 10 minutes, allowing the dates to soften.

3. Make the cake batter:

• In a large bowl, cream together the butter and brown sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract and salt.
• Fold in the self-raising flour until just combined.
• Add the soaked dates (including the soaking liquid) and gently mix into the batter. The batter will be somewhat loose.

4. Bake the pudding:

• Pour the batter into the prepared baking dish or ramekins.

• Bake for 30–35 minutes (if using a larger dish) or 20–25 minutes (for individual servings) until the cake is set and a toothpick comes out clean.

5. Make the toffee sauce:

• While the cake is baking, prepare the sauce. In a saucepan over medium heat, melt the butter.
• Add the dark brown sugar and stir until dissolved.
• Slowly stir in the heavy cream and vanilla extract. Cook, stirring constantly, for about 3–4 minutes until the sauce thickens slightly and becomes smooth and glossy.

6. Soak the pudding:

• Once the cake is baked, remove it from the oven and allow it to cool for a few minutes.
• Pour about half of the toffee sauce over the warm pudding, allowing it to soak into the sponge.

7. Serve:

• Cut the pudding into squares or remove individual servings from the ramekins.
• Drizzle with the remaining warm toffee sauce.
• Serve with vanilla ice cream, custard, or whipped cream for extra indulgence.

Tips:

• Make Ahead: You can prepare the pudding and sauce ahead of time. Reheat the pudding in the oven and the sauce on the stovetop just before serving.
• Add Extra Flavors: For a twist, try adding a splash of rum or brandy to the toffee sauce, or a dash of ground ginger or cinnamon to the cake batter.