Sticky Toffee Pudding

How To Make It

1. Preheat & Prep: Heat oven to 180°C (350°F). Grease a 9×9-inch square baking dish with butter and line the bottom with parchment paper.
2. Date Slurry: In a small saucepan, combine chopped dates, 350ml (1 1/2 cups) water, and baking soda. Bring to a rolling boil over medium-high heat for 2–3 minutes (it will foam up). Remove from heat, let sit for 5 minutes, then mash thoroughly with a fork or potato masher into a loose, thick slurry.
3. Dry Whisk: In a medium bowl, whisk together the flour, baking powder, and fine sea salt.
4. Cream Wet Base: In a stand mixer fitted with the paddle (or large bowl with an electric mixer), beat the softened butter and dark brown sugar on medium speed for 3 minutes until pale and aerated. Add the eggs one at a time, followed by the 1 tbsp vanilla paste and 2 tbsp molasses, beating until fully emulsified.
5. Combine: Pour the warm date slurry directly into the wet butter-egg base and mix on low until smoothly incorporated.
6. Two-Batch Flour Fold: Add the dry flour mixture in two separate additions, folding gently with a silicone spatula just until no dry streaks remain. Do not overmix.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake at 180°C (350°F) for 28–32 minutes, pulling it when a toothpick inserted into the center comes out with moist, sticky crumbs (not completely bone dry).
8. Toffee Sauce: While the pudding bakes, add the brown sugar, butter, heavy cream, molasses, and 1 tbsp soy sauce to a heavy saucepan over medium heat. Bring to a gentle boil, stirring constantly until the sugar and butter are fully dissolved. Reduce heat to low and simmer for 3–4 minutes until thick, glossy, and emulsified. Remove from heat and stir in the 1 tsp vanilla paste.
9. Soak: The moment the sponge comes out of the oven, use a wooden skewer to poke deep holes all over the surface (1/2-inch apart, straight down to the base). Pour roughly half of the piping-hot toffee sauce evenly across the entire surface. Let rest for 10 minutes to allow the sponge to drink in the liquid.
10. Serve: Slice into warm squares, spoon the remaining hot toffee sauce generously over the top, and serve immediately with vanilla bean ice cream or clotted cream.