I love sticky toffee pudding, but I've never actually made it myself. This is the first recipe that I've tried, but I really like it. And so did Reiver and my mom. I think I'd like to try adjusting the proportions sometime, just because it would be nice to have even more dates in it. That said, I've written the recipe up without modifications this time because it was so good as is. I'll put my suggested modifications below.

I ran out of brown sugar when making the sauce so I ended up using some white sugar mixed with molasses. I ended up putting in way more molasses than needed to make a brown sugar equivalent, so the sauce was much darker than intended, but Reiver really liked it and says he'd do it that way on purpose in the future.

Sticky Toffee Pudding

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

Pudding/Cake

• 1/2 c. chopped dates
• 3/4 tsp. baking soda
• 3/4 c. boiling water
• 1/4 c. butter, softened
• 3/4 c. brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 c. (140g) flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt (if using unsalted butter)

Sauce

• 1/4 c. butter
• 3/4 c. brown sugar
• 1 Tbsp. molasses (optional, for extra dark sauce)
• 3/4 c. heavy (35%) cream
• 2 tsp. vanilla extract
• small pinch of salt

Directions

1. Combine the dates and bakiing soda and pour over the boiling water. Set aside for at least 10 minutes.
2. Preheat oven to 180°C (350°F) and grease and flour either eight 1/2-cup ramekins or one large casserole dish.
3. Cream the butter with the sugar until lightened.
4. Beat in the eggs, one at a time.
5. Beat in the vanilla.
6. Add the flour, baking powder, and salt (if using) and mix until combined.
7. Add the date mixture and stir to combine. Mixture will be fairly thin.
8. Pour batter into prepared dish(es) and bake at 180°C (350°F) until done; ~20 minutes for small puddings, 50 minutes for one large one.
9. Meanwhile, combine the butter, brown sugar, molasses (if using), and cream for the sauce and bring to a gentle simmer.
10. Cook, stirring frequently, until slightly thickened.
11. Stir in vanilla and salt.
12. Once the pudding is done, remove from oven.
13. For small puddings, turn them out onto warmed plates and pour sauce over. For a large pudding, scoop generous spoonfuls into bowls and pour sauce over.
14. Top with vanilla ice cream and/or whipped cream if desired.

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Variations

Sticky Date Pudding

Ingredients

Pudding/Cake

• 1 c. chopped dates
• 1 tsp. baking soda
• 1 c. boiling water
• 1/4 c. butter, softened
• 1/2 c. brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 c. (140g) flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt (if using unsalted butter)

Sauce

• 1/4 c. butter
• 3/4 c. brown sugar
• 1 Tbsp. molasses (optional, for extra dark sauce)
• 3/4 c. heavy (35%) cream
• 2 tsp. vanilla extract
• small pinch of salt