The perfect sticky toffee pudding is about warmth, nostalgia, and a little bit of theatre. This comforting British pud brings together meaty dates, warming spices, and a glossy toffee sauce that will lift the spirit on any chilly evening. It is an ideal addition to any collection of cooking, easy recipes because it is forgiving, full-flavoured, and a real crowd-pleaser.
Why this version works
This approach leans into two simple tricks that transform an ordinary sponge into something sublime. First, soak the stones-removed dates in strong tea to soften them and intensify their caramel flavour. Second, finish the pudding by brushing on the warm sauce so the outside seals and develops a thin, crispy toffee crust. Those small steps make a big difference.
Ingredients
- 450 g pitted Medjool dates
- 4 eggs
- 170 g unsalted butter (room temperature)
- 170 g golden caster sugar and muscovado (use muscovado for depth)
- 340 g self-raising flour
- 1 tsp ground cinnamon and ½ freshly grated nutmeg
- 4 Earl Grey tea bags + 300 ml boiling water
- For the sauce: 250 g butter, 250 g sugar (half golden, half muscovado), 50 ml rum (optional), 300 ml double cream
- Finishing: flaky sea salt
Method
- Cover the pitted dates with the Earl Grey tea and leave to steep for 10 minutes. Blitz to a smooth puree with cinnamon and nutmeg.
- Cream the butter and sugars until light. Beat in the eggs one at a time, then gently fold in the flour. Fold through the date purée until evenly mixed.
- Prepare a ring tin or tray by rubbing with butter and tossing with a little flour for double security. Pour in the batter and bake at 180°C for 45–50 minutes. Resist opening the oven as it bakes.
Make the sauce
Simmer the butter and sugars until the sugar dissolves. Add the rum and, if confident, carefully flambe by angling the pan to the heat to burn off the alcohol and concentrate the flavour. Stir in the double cream and simmer until glossy and slightly thickened. When little bubbles form, remove from the heat.
Finish and serve
Once the pudding is out of the oven, use a pastry brush to paint the top and sides with the warm sauce. This step seals the sponge and creates that glorious crisp toffee layer. Slice, spoon over more sauce, and scatter a little flaky sea salt on top to make the palate sing.
Tips for success
- Use good dates — Medjools bring that caramel depth that defines the pudding.
- Don’t skimp on muscovado — its richness is essential to authentic sticky toffee flavour.
- Brush on the sauce while the pudding is warm for a crunchy toffee crust and a shiny finish.
- Adjust the rum to taste or omit it entirely — the sauce works beautifully either way.
Final notes
Sticky toffee pudding is a brilliant example of how simple techniques turn humble ingredients into something spectacular. For anyone building a repertoire of cooking, easy recipes, this pudding is reliably impressive and surprisingly straightforward to make. Serve with custard, cream, or ice cream and enjoy every comforting spoonful.
This article was created from the video Sticky Toffee Pudding | Home Made By Jamie Oliver & Sally Oliver with the help of AI.
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