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Sticky Toffee Pudding with Ice Cream

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This classic sticky toffee pudding features a moist date-based sponge cake soaked in a rich, buttery toffee sauce and served with a scoop of vanilla ice cream. A warm, comforting dessert perfect for special occasions or cozy nights in.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6–8 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: British
  • Diet: Vegetarian

Ingredients

  • Pitted dates, finely chopped: 200 g
  • Boiling water: 300 ml
  • Baking soda: 1 teaspoon
  • Unsalted butter (room temperature): 80 g
  • Brown sugar: 150 g
  • Eggs: 2 large
  • Self-rising flour: 200 g
  • Vanilla extract: 1 teaspoon
  • For the toffee sauce:
  • Unsalted butter: 150 g
  • Brown sugar: 200 g
  • Cream: 200 ml
  • For serving:
  • Vanilla ice cream: 1 scoop per serving

Instructions

  1. Preheat oven to 180°C (350°F). Grease a 20 cm square baking pan.
  2. Place chopped dates in a heatproof bowl, pour over boiling water, and stir in baking soda. Let sit for 10 minutes, then mash or blend until mostly smooth.
  3. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  4. Gently fold in self-rising flour, followed by the date mixture. Mix until just combined.
  5. Pour batter into the prepared pan and bake for 30–35 minutes, until a skewer inserted in the center comes out clean.
  6. Meanwhile, prepare the toffee sauce. In a saucepan, melt butter and brown sugar over medium heat. Bring to a gentle boil for 3 minutes. Stir in cream and boil another 2 minutes. Remove from heat.
  7. Once cake is baked, poke holes over the surface with a toothpick. Pour half the warm sauce over the cake and let it soak in for 10 minutes.
  8. Serve warm portions with extra toffee sauce drizzled over and a scoop of vanilla ice cream on the side.

Notes

  • You can substitute self-rising flour with 200 g plain flour plus 2 tsp baking powder.
  • Prepare the sauce fresh for best flavor, especially if freezing the cake.
  • Use heavy cream or cooking cream for a richer sauce texture.
  • The date mixture doesn’t need to be fully smooth—some texture is okay.
  • Reheat leftover pudding gently to preserve moisture.

Nutrition

Find it online: https://savorymomskitchen.com/sticky-toffee-pudding-with-ice-cream/