Sticky Toffee Pudding
by Nigella. Featured in AT MY TABLEIntroduction
There is very little that can compare with the glory of a sticky toffee pudding. My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity.
It shouldn’t be eaten piping hot, but warm: once the sponge has been topped with a glaze of the sauce you should leave it for 30 minutes before serving, though you can easily leave it for up to an hour. I recommend serving this with the Salted Caramel Ice Cream — in fact, I positively urge you to. (And for Christmas, I suggest the brandified version.) The combination is truly joyous.
You will find it easier to measure the treacle if you dip the spoon into boiling water or run it under the hot tap first.
For US cup measures, use the toggle at the top of the ingredients list.
There is very little that can compare with the glory of a sticky toffee pudding. My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity.
It shouldn’t be eaten piping hot, but warm: once the sponge has been topped with a glaze of the sauce you should leave it for 30 minutes before serving, though you can easily leave it for up to an hour. I recommend serving this with the Salted Caramel Ice Cream — in fact, I positively urge you to. (And for Christmas, I suggest the brandified version.) The combination is truly joyous.
You will find it easier to measure the treacle if you dip the spoon into boiling water or run it under the hot tap first.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Makes: 9 generous slabs
For the sponge
- 200 grams soft dried pitted dates (roughly chopped)
- 1 teaspoon bicarbonate of soda
- 75 grams soft unsalted butter (plus more for greasing)
- 2 x 15ml tablespoons black treacle
- 50 grams dark muscovado sugar
- 2 large eggs (at room temperature)
- 150 grams plain flour
- 2 teaspoons baking powder
For the sauce
- 150 grams soft unsalted butter
- 300 grams dark muscovado sugar
- 1 x 15ml tablespoon black treacle
- 200 millilitres double cream (plus more to serve)
For the sponge
- 7 ounces soft dried pitted dates (roughly chopped)
- 1 teaspoon baking soda
- 5 tablespoons soft unsalted butter (plus more for greasing)
- 2 tablespoons black molasses
- ¼ cup dark brown sugar
- 2 large eggs (at room temperature)
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
For the sauce
- 10 tablespoons soft unsalted butter
- 1½ cups dark brown sugar
- 1 tablespoon black molasses
- ¾ cup heavy cream (plus more to serve)
Method
You will need 1 x approx 23cm / 9-inch square baking dish
- Preheat the oven to 180°C/160°C Fan/350°F and lightly grease your dish. Put the chopped dates, 200ml/¾ cup of boiling water and bicarbonate of soda into a bowl, give a stir and then leave for 10 minutes.
- Cream the butter and black treacle until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating — scraping down as necessary — until completely incorporated, then do likewise with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
- Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
- Pour and scrape into your prepared dish or cake tin and bake in the oven for 30-35 minutes, or until a cake tester comes out clean.
- While the pudding's in the oven, you can make the sauce. Melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter's melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it's bubbling and hot, take it off the heat.
- As soon as it's out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
- Leave for 20-30 minutes, or up to an hour is fine, then take to the table, with the rest of the sauce in a jug, and cream to serve.
You will need 1 x approx 23cm / 9-inch square baking dish
- Preheat the oven to 180°C/160°C Fan/350°F and lightly grease your dish. Put the chopped dates, 200ml/¾ cup of boiling water and baking soda into a bowl, give a stir and then leave for 10 minutes.
- Cream the butter and black molasses until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating — scraping down as necessary — until completely incorporated, then do likewise with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
- Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
- Pour and scrape into your prepared dish or cake tin and bake in the oven for 30-35 minutes, or until a cake tester comes out clean.
- While the pudding's in the oven, you can make the sauce. Melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter's melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it's bubbling and hot, take it off the heat.
- As soon as it's out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
- Leave for 20-30 minutes, or up to an hour is fine, then take to the table, with the rest of the sauce in a jug, and cream to serve.
Additional Information
MAKE AHEAD/STORE:
Refrigerate leftovers as soon as possible, covered tightly with cling film, for up to 5 days. Store the sponge and extra sauce separately. Reheat sauce gently in a saucepan. The sponge can be reheated on low power in a microwave for 1-2 minutes according to the manufacturer's instructions.
MAKE AHEAD/STORE:
Refrigerate leftovers as soon as possible, covered tightly with cling film, for up to 5 days. Store the sponge and extra sauce separately. Reheat sauce gently in a saucepan. The sponge can be reheated on low power in a microwave for 1-2 minutes according to the manufacturer's instructions.
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Show more commentsThis was absolutely divine!!!!! My first attempt making it, such an easy and quick but incredible recipe! I baked this a few hours before my guests arrived, cut it up, heated the sauce and it was delicious. STP was always my go to but this has to be way better than all the ones I’ve had eating out. I may add an earl grey teabag to the boiling water to see if that makes it even better
As someone who loves heavenly food, this hits the spot nicely. Rich, dark, luxurious in both taste and texture. It’s my Saturday cooking treat and lasts all week. Definitely up there with my Godly go-to food, made possible by the Goddess of culinary expertise and foody-guru, Nigella.
I have never had STP until today. Made this for our Christmas dessert and it was a smash hit! Such humble ingredients combine to make such a rich and decadent cake. I will make this every Christmas now. Thank you Nigella!!
Made today for Mother’s Day for the first time. I’d never tried it before but my mum loves it so tried this recipe out. Absolutely GORGEOUS!!!!! Love this recipe and is now a family favourite
This recipe is good, but I absolutely LOVE your other recipe for STP (as we lovingly call it at our house). The one in which you pour boiling water over the top before popping it in the oven. It is incomparable!!! Best STP, ever! (Especially when served with a generous amount of custard)! And now, I must go make some!
Very first time I made a sticky toffee pudding. It was delicious, what a wonderful recipe. It was a real treat specially for my English husband:) Thank you, thank you, thank you
Really nice recipe! But much too much sugar for me for the sauce. Some modifications: did a 1/3 of muscovado and halved the butter as well and it was gorgeous. I also soaked the pudding in some couple of tablespoons of whiskey before putting in the sauce. Finally, for the cake itself, I halved the dates at 100g (we get fantastic dates in India so didn't need the whole), soaked in coffee instead of water, and used date syrup instead of treacle since that's what I had at hand.
Great recipe.
Wonderful treat. Replaced dates with raisins and water with rum.
Made this exactly as recipe (even buying treacle to ensure it was as intended by the chef) Was a wonderful dessert - light, flavoursome, and, obvioulsy, completely low calorie! (haha) Will definitely be making this again - lovely!
I've made this properly for Christmas, and now in this time of baking for a bit of comfort did it with a few minor tweaks honey for treacle, warming spice to replace the depth of treacle (cin. ginger, nutmeg) and added maldon salt to the sauce for a bit of twist. Best part was tea while it baked and a moment of calm accomplishment.
I tried this today with gluten free flour and it worked perfectly! I just added a dash extra water to help with dryness that so often comes with a gluten free bake but that’s it. I will be making this again very soon!!