Classic Sticky Toffee Pudding

• •1 cup Medjool dates, pitted and finely chopped
• •0.8 cup boiling water
• •0.8 teaspoon baking soda
• •4 tablespoon unsalted butter, softened to room temperature
• •0.5 cup dark brown sugar, packed
• •1 large egg, room temperature
• •1 teaspoon vanilla extract
• •1 cup all-purpose flour
• •1 teaspoon baking powder
• •0.3 teaspoon fine sea salt
• •0.5 cup unsalted butter (for toffee sauce)
• •0.8 cup dark brown sugar, packed (for toffee sauce)
• •0.8 cup heavy whipping cream (for toffee sauce)
• •0.5 teaspoon vanilla extract (for toffee sauce)
• •0.3 teaspoon flaky sea salt (for garnish)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease four 6-ounce ramekins with butter and place them on a rimmed baking sheet.

2. 2

   Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates, stir in the baking soda, and let stand for 10 to 15 minutes to soften. Mash lightly with a fork to break down larger pieces.

3. 3

   In a medium mixing bowl, beat 4 tablespoons of softened butter and 1/2 cup of dark brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.

4. 4

   Add the egg and 1 teaspoon of vanilla extract to the butter mixture, beating until completely combined.

5. 5

   Whisk together the flour, baking powder, and fine sea salt in a separate small bowl. Gradually fold the dry ingredients into the creamed butter mixture until just combined.

6. 6

   Stir the softened date mixture (including any remaining liquid) into the batter until evenly incorporated. Divide the batter evenly among the prepared ramekins.

7. 7

   Bake for 20 to 25 minutes, or until a wooden skewer inserted into the center of a pudding comes out clean.

8. 8

   While the puddings bake, make the sauce: Combine 1/2 cup butter, 3/4 cup dark brown sugar, and heavy cream in a saucepan over medium heat. Bring to a gentle boil, stirring constantly, then reduce heat to low and simmer for 3 to 4 minutes until thickened and glossy. Remove from heat and stir in 1/2 teaspoon vanilla extract.

9. 9

   Poke several holes in the tops of the warm baked puddings using a toothpick. Pour a few tablespoons of warm toffee sauce over each pudding and let soak for 5 minutes.

10. 10

    Invert the puddings onto serving plates (or serve directly in the ramekins), drizzle generously with the remaining warm toffee sauce, and sprinkle with a pinch of flaky sea salt before serving.

Chef's Tips

• 💡Using dark muscovado sugar instead of regular brown sugar adds a deep, authentic molasses flavor to both the sponge and sauce.
• 💡Do not drain the water from the dates after soaking; the soaking liquid carries essential moisture and rich date flavor into the sponge batter.
• 💡Serve warm with a scoop of high-quality vanilla bean ice cream, clotted cream, or double cream to balance the sweetness.