If you’re on the hunt for a dessert that feels like a warm hug on a plate, then you have to try this Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe. It’s that perfect balance of moist, rich sponge soaked in luscious homemade toffee sauce, paired delightfully with creamy vanilla ice cream. Every bite melts in your mouth, delivering comforting sweetness and a hint of caramel goodness that will make you wonder why you haven’t made it sooner!
Ingredients You’ll Need
This Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe relies on simple, everyday ingredients that come together beautifully. Each component plays its part, from creating that tender, moist sponge to layering on intense toffee flavor, and finishing with silky smooth vanilla ice cream for contrast.
- 200 g pitted dates, chopped: Naturally sweet and juicy, they add moisture and a rich depth of flavor.
- 300 ml boiling water: Helps soften the dates for a perfectly smooth mixture.
- 1 teaspoon baking soda: Reacts with dates to tenderize the pudding for a light texture.
- 80 g butter, room temperature: Makes the cake tender and adds a buttery richness.
- 150 g brown sugar: Provides a deep caramel flavor and helps with moisture retention.
- 2 large eggs: Bind everything together and create structure.
- 200 g self-rising flour: Gives the pudding its gentle rise and soft crumb.
- 1 teaspoon vanilla extract: Infuses a warm, sweet aroma that complements the toffee.
- 150 g butter (for sauce): The base of the luscious, creamy toffee sauce.
- 200 g brown sugar (for sauce): Creates that rich, caramelized toffee flavor in the sauce.
- 200 ml heavy cream: Adds silkiness to the sauce, making it luxuriously smooth.
- Vanilla ice cream, for serving: The cooling, creamy finish that balances the sticky toffee perfectly.
How to Make Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe
Step 1: Prepare the Date Mixture
Start by preheating your oven to 180°C (350°F) and greasing a 20 cm square baking pan. Place the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. This little trick softens the dates beautifully and gives the pudding its signature moist texture. Let this mixture sit for 10 minutes, then mash it until mostly smooth — you want some texture but no big chunks.
Step 2: Cream the Butter and Sugar
In a separate bowl, cream together 80 g of butter with 150 g of brown sugar until the mixture is light and fluffy. This process is key: creaming incorporates air that helps make the pudding light and tender. It also highlights the caramel notes of the brown sugar.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time to ensure they’re fully incorporated for that smooth batter. Then stir in the vanilla extract, which adds a fragrant depth that pairs beautifully with the toffee.
Step 4: Combine Dry and Wet Ingredients
Gently fold in the self-rising flour and the prepared date mixture into your creamed butter and sugar. Be careful not to overmix; you want to keep the batter light and let each ingredient do its magic.
Step 5: Bake the Pudding
Pour the batter into the greased baking pan and smooth the top evenly. Bake for 30 to 35 minutes until the top springs back lightly when pressed. This signals a perfectly baked pudding with a moist center waiting to soak in the toffee.
Step 6: Make the Toffee Sauce
While the pudding bakes, melt 150 g of butter and 200 g of brown sugar in a saucepan over medium heat. Bring this mixture to a boil and cook for 3 minutes, stirring frequently. Then add the heavy cream and boil for another couple of minutes until the sauce thickens beautifully. This homemade sauce is where all the toffee flavor comes alive!
Step 7: Soak and Serve
Once the pudding is out of the oven and still warm, poke holes all over the cake with a toothpick. Pour half of the warm toffee sauce over it, letting it soak in for at least 10 minutes so every bite is packed with sticky, sweet goodness. When serving, drizzle the remaining sauce on top and don’t forget a generous scoop of creamy vanilla ice cream for that perfect finish.
How to Serve Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe
Garnishes
For a simple yet elegant touch, sprinkle a few toasted chopped walnuts or pecans on top. Their crunch contrasts with the softness of the pudding and adds a nutty flavor that’s irresistible. A light dusting of powdered sugar can also bring a lovely visual appeal and a hint of extra sweetness.
Side Dishes
This dessert shines on its own, but if you want to serve it with a little accompaniment, a cup of rich black coffee or robust tea works wonders. The bitterness of the drink balances the sweetness beautifully, making every spoonful feel like a decadent treat.
Creative Ways to Present
For a fun twist, try serving individual portions in ramekins or small glass jars showcasing the layers of sponge and toffee sauce. You can also add fresh berries or a mint leaf on top for a splash of color and freshness that brighten the deep caramel flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe (and believe me, it’s hard not to!), store it in an airtight container in the refrigerator for up to 3 days. This keeps the pudding moist and the toffee sauce rich.
Freezing
You can freeze the pudding without the sauce and ice cream for up to 3 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy again, thaw overnight in the fridge before reheating and adding fresh toffee sauce and ice cream.
Reheating
To reheat, warm a portion in the microwave or oven until it’s just heated through. Then pour over warmed toffee sauce to revive that glorious sticky top layer. Serve immediately with fresh vanilla ice cream for the best experience.
FAQs
Can I use a different type of sugar instead of brown sugar?
Brown sugar is essential in this Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe because of its molasses content that provides that rich caramel flavor. Using white sugar will change the taste and texture, so it’s best to stick with brown sugar for authenticity.
What can I substitute for self-rising flour?
If you don’t have self-rising flour, you can make your own by combining 200 g of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This DIY blend will help achieve the right rise and texture in your pudding.
Is it possible to make this recipe dairy-free?
Yes! You can swap the butter and heavy cream for dairy-free alternatives like coconut oil or vegan butter and coconut cream. The pudding and sauce will still be delicious, though the flavor profile might vary slightly.
Can I prepare the toffee sauce in advance?
Absolutely. You can make the toffee sauce a day ahead and keep it refrigerated. Warm it gently on the stove or in the microwave before serving to restore its smooth, pourable consistency.
What’s the secret to a really moist pudding?
The secret is definitely soaking the dates in boiling water with baking soda, then allowing the toffee sauce to seep into the baked sponge while warm. This dual approach ensures every bite is tender and bursting with flavor.
Final Thoughts
If you want a dessert that feels like a celebration in every bite, this Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe is an absolute must-try. It’s perfect for cozy nights in, special occasions, or anytime you just need a little indulgence. Give it a go—you’ll likely find it becoming your new go-to favorite that friends and family keep asking for time and time again!
Print
Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Classic Sticky Toffee Pudding is a rich, moist British dessert featuring chopped dates soaked in boiling water and baking soda, folded into a tender sponge cake. It is baked to perfection, then drenched in a luscious homemade toffee sauce and served warm with creamy vanilla ice cream, creating an indulgent treat perfect for any occasion.
Ingredients
Pudding
- 200 g pitted dates, chopped
- 300 ml boiling water
- 1 teaspoon baking soda
- 80 g butter, room temperature
- 150 g brown sugar
- 2 large eggs
- 200 g self-rising flour
- 1 teaspoon vanilla extract
Toffee Sauce
- 150 g butter
- 200 g brown sugar
- 200 ml heavy cream
Serving
- Vanilla ice cream, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and grease a 20 cm square baking pan to prevent sticking and ensure easy removal of the pudding.
- Soak Dates: Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let sit for 10 minutes. This softens the dates and activates the baking soda to tenderize the mixture. Then mash the dates until mostly smooth to incorporate evenly into the batter.
- Cream Butter and Sugar: In a separate bowl, cream together 80 g of butter and 150 g brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract for aroma and flavor.
- Combine Dry Ingredients and Date Mixture: Gently fold in the self-rising flour along with the prepared mashed date mixture until just combined. Avoid overmixing to keep the pudding light.
- Bake the Pudding: Pour the batter into your prepared pan and smooth the top evenly. Bake for 30–35 minutes or until the top springs back when lightly pressed, indicating it is cooked through.
- Prepare Toffee Sauce: While the pudding bakes, melt 150 g butter and 200 g brown sugar in a saucepan over medium heat. Bring to a boil and cook for 3 minutes to develop a rich flavor.
- Finish Sauce: Add the 200 ml heavy cream, continue boiling for another 2 minutes while stirring continuously until the sauce thickens to a luscious consistency.
- Soak Pudding: Once the pudding is warm, poke holes throughout using a toothpick to allow the sauce to penetrate deeply. Pour half of the warm toffee sauce over the pudding and let it soak for 10 minutes to enhance moisture and flavor.
- Serve: Serve the sticky toffee pudding warm with the remaining sauce drizzled over the top and a generous scoop of vanilla ice cream for a perfect contrast of hot and cold textures.
Notes
- You can substitute self-rising flour with all-purpose flour plus baking powder if necessary.
- For extra richness, try adding a splash of dark rum or whisky to the toffee sauce.
- Make sure the pudding is warm when serving for the best flavor and texture experience.
- The pudding can be prepared a day ahead; just reheat gently and add sauce and ice cream before serving.
- To make this gluten-free, use a suitable gluten-free self-raising flour blend.
