Name: Sticky Toffee Pudding: Classic British Christmas Dessert
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 200 g pitted dates, chopped, about 1⅓ cups; 1 cup boiling water; 1 tsp baking soda; 80 g butter, softened; 150 g brown sugar, about ¾ cup; 2 eggs; 190 g all-purpose flour, about 1½ cups; 1 tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 1 tbsp black treacle or molasses, optional; 113 g butter, ½ cup; 150 g brown sugar, about ¾ cup; 1 cup heavy cream; 1 pinch salt

British Autumn Winter Vegetarian 1 h 8 servings590 Calories

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Sticky toffee pudding is the British dessert that feels like a hug: a moist, dark sponge made with soft dates, soaked in a warm toffee sauce and served with cream or ice cream. It is a pub and Christmas-table classic in the UK, and searches for it climb every year from late October as people start planning cosy winter menus. Despite the name, it is a cake-like pudding, not a custard, and it is far easier than it looks.

Why it works

Chopped dates are softened in hot water with a little baking soda. They melt into the batter, giving natural sweetness, a deep caramel flavour and an almost custardy crumb. Brown sugar and butter in the sauce add the “toffee”. Nothing here needs special equipment, and everything is available in a regular supermarket.

Tips for the best pudding

Use soft dates. Medjool or standard pitted dates both work. If they feel dry, soak them in the hot water for 15 minutes before mixing.
Do not overmix. Stir the flour in just until no dry streaks remain, so the sponge stays tender.
Poke and soak. Pierce the warm sponge all over and pour over about a third of the sauce, so it sinks in. Keep the rest for serving.
Treacle is optional. A spoonful of black treacle (or dark molasses) gives the classic dark colour and a slightly bitter edge.

Variations

Spiced: add 1 teaspoon cinnamon and a pinch of ginger and nutmeg for a Christmas version.
Persian-inspired: add a pinch of ground cardamom and a few chopped pistachios on top.
Individual puddings: bake in a muffin tin for 18 to 20 minutes.
Dairy-free: use plant butter and a coconut cream sauce.

Serving ideas for the holiday table

Serve warm with vanilla ice cream, pouring cream or custard. It sits well after a rich main such as roast beef, turkey or a lighter ham dinner, and it can be made a day or two ahead, which makes hosting less stressful.

Storage and make-ahead

Keep the cooled sponge and sauce separately, covered, in the fridge for up to 4 days. Reheat portions in the microwave for 30 to 40 seconds or in a 160°C / 325°F oven, covered, for 15 minutes. The sponge freezes well for up to 2 months; thaw overnight in the fridge.

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