How to make Sticky Toffee Pudding
If desserts had a royalty ranking, Sticky Toffee Pudding would be a duchess—elegant, old-school, unapologetically rich, and always dressed in a silky sauce. Born in Britain but beloved worldwide, it’s not a pudding in the Jell-O sense. No, this is moist, date-laced cake drowned in a buttery toffee sauce , and served warm—often with a scoop of vanilla ice cream or a generous pour of cream. One bite and you’ll understand why this cozy dessert has reached icon status. The best part? It’s surprisingly easy to make. No special equipment, no obscure ingredients. Just a mixing bowl, a saucepan, and a willingness to commit to indulgence. This recipe is perfect for impressing guests or hoarding for yourself on a cold night with Netflix . (We don’t judge.) Let’s bake something glorious. Ingredients (serves 6): For the cake: Medjool dates (pitted) – 175g Boiling water – 175ml Baking soda – 1 tsp Unsalted butter – 85g, softened Brown sugar – 150g Eggs – 2 large ...
