This is the best Sticky Toffee Pudding recipe we’ve ever tasted. Sticky toffee pudding is a British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with cream, custard, or vanilla ice cream.
Because it’s such a classic holiday dessert, you’ll find a range of quality out there (not unlike mince pies and fruitcakes). This recipe comes from a Cotswold inn in England, courtesy of an Almanac reader. We want to know if you ever find a better recipe for sticky toffee pudding! And beware: It is sweet!
Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
For pudding: Preheat oven to 300°F. Butter and flour an 8x6x2-inch baking dish or casserole.
In a bowl, combine sugar, butter, and vanilla. Using an electric mixer, beat on low until well mixed and creamy in color. Add eggs, one at a time, beating well after each. Fold flour into mixture.
Bring 1 cup water to a boil in a saucepan, add dates, return to boiling, and cook for 2 minutes. Remove from heat and add baking soda (adding it when mixture is on heat will cause it to rush over top of pan). Add dates and water to batter and mix well.
Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
For sauce: In a saucepan, combine sugars, butter, and corn syrup and gently bring to a boil. When it starts to bubble, add cream and return to boiling. Make sure sugars are melted. Keep sauce warm.
Drizzle sauce over pudding. Serve slices drizzled with more sauce. Top with whipped cream (if using).
How to Make Scone Flour
Sift together 1 pound all-purpose flour with ⅛ cup baking powder.