Name: Sticky Toffee Pudding
Yield: Serves 12 Dainty, or 6 Ravenous, Eaters
Cuisine: United Kingdom
Ingredients: vanilla ice cream for serving; 3 cups firmly packed dark muscovado sugar or dark brown sugar; 2 cups heavy cream; ¼ teaspoon salt; 3 large eggs; 1 teaspoon pure vanilla extract; 1 cup (2 sticks) unsalted butter; ½ teaspoon salt; 1 teaspoon baking powder; ¾ cup (1½ sticks) unsalted butter, at room temperature; 1½ cups firmly packed light brown sugar; 1½ cups water; 2 cups pitted dates (about 12 ounces), preferably medjool, chopped; 2 cups bleached all-purpose flour; 1¼ teaspoons baking soda

Preparation info

Serves
12
Dainty

Difficulty
Easy

Appears in

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

About

When I lived in London, this deliciously sweet, moist, date-speckled cake, covered in a thick, warm layer of butterscotch-toffee sauce, was a fixture on almost every English “pudding” menu. Either invented or simply made famous by Francis Coulson, the owner of the Sharrow Bay Hotel in the Lake District in England, Sticky Toffee Pudding is an addictively simple sweet that is easy to make and easy to love. To