Sticky Toffee Pudding
Ilan Hall•
Jul 1, 2025
Ingredients (15)
Ingredients (15)
Cake – Date Tea Purée
Cake – Creaming Set
Cake – Dry Set
Cake – Eggs
Toffee Sauce
For Serving
Instructions
Make the Date Purée—Steep pitted dates (1 ¾ cups) in hot tea (1 ¾ cups) for about 10 minutes. Blend until completely smooth. Set aside.
Cream the Butter and Sugar—In a stand mixer fitted with the paddle, cream butter (⅔ cup) and brown (1 ⅛ cups) sugar on high speed until light and fluffy.
Mix Dry Ingredients—In a separate bowl, whisk together the flour (2 ⅓ cups), baking soda (cup), baking powder (⅛ cup), and salt (¼ oz).
Build the Batter—With the mixer on medium speed, add the date purée, followed by the eggs (3 large) (one at a time), and then the dry ingredients.
Alternate additions to keep the batter smooth and emulsified.
Portion and Reserve—Transfer the batter to piping bags or portion directly into molds or ramekins. Chill or hold at room temperature until baking.
Bake—Bake at 325°F until set and springy, about 25–30 minutes depending on portion size.
Make the Toffee Sauce—In a saucepan, combine brown sugar (½ cup), butter (¼ cup), and heavy cream (½ cup).
Bring to a boil and cook for 3 minutes, whisking constantly until smooth and glossy. Keep warm.
Serving—Warm the toffee pudding in the toffee sauce, reserving some sauce for finishing. Plate and drizzle with the reserved sauce, then finish with a splash of single malt Scotch, some crunchy sea salt, and a scoop of your favorite ice cream.
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