I don’t know about you, but when I see a sticky toffee pudding on a menu, I order it. It’s a proper British proper classic that deserves it’s title as one of the all-time greats. It should be rich, moist, and unapologetically indulgent. It’s the kind of dessert that doesn’t just satisfy a craving but lingers and keeps you coming back for more. I don’t know anyone who can limit themselves to just having a spoonful and this recipe is perfect for when you’re having some friends or family round.
At its core, sticky toffee pudding is simple: a dark, caramelized sponge enriched with dates, drowned in a glossy, buttery toffee sauce. But getting it right means paying attention to the details. The dates need to be soft and full of flavour (taste them first – bad dates will make a bad pudding). The sponge should be light but rich and the sauce should strike the perfect balance between a deep sweet caramel with just the right amount of sea salt.
Make sure you don’t rush the sauce on this one – it needs time to develop its flavour. This isn’t a dessert for restraint, so lean in fully and let this be part of your cheat day.
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