Sticky Toffee Pudding

Looking for a cosy winter dessert that’s both comforting and indulgent? This Sticky Toffee Pudding is the perfect recipe to satisfy your sweet tooth. A twist on the classic, this dessert is quick and easy to make, with a rich toffee sauce and a spongy, moist cake that melts in your mouth.

It’s perfect for a cold evening, and the addition of vanilla ice cream and toasted pecans makes it a truly life-changing treat.

The dates and almond milk create a soft, moist base, while the homemade toffee sauce adds a delicious sweetness. Topped with vanilla ice cream and toasted pecans, this dessert has the perfect balance of warmth and crunch. It’s a must-try for anyone who loves classic British desserts, but with a slight twist!

Serves: 8 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients

For the base:

  • 200g pitted dates (Medjool dates are ideal)

  • 280ml almond milk

  • 3 medium eggs

  • 80g spelt flour (or gluten-free flour)

  • 150g almond flour

  • 90g unsalted butter

  • 50g brown sugar

  • 1 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 2 tbsp maple syrup

  • 1.5 tsp vanilla extract

For the toffee sauce:

  • 225g caster sugar

  • 225g whipping cream

  • 60g unsalted butter

  • Pinch of salt

For the topping:

  • Vanilla ice cream (crucial for serving!)

  • 100g pecans, toasted and roughly chopped

Method

Step 1: Prepare the Cake Base
Preheat the oven to 170°C (fan). Grease a 26cm by 18cm baking tin with butter and line it with parchment paper.

In a bowl, pour the hot almond milk over the pitted dates. Let them soak for 3 minutes. After soaking, transfer the dates and milk to a blender and blend until you have a smooth, thick paste.

Add the rest of the ingredients — spelt flour, almond flour, butter, brown sugar, baking powder, bicarbonate of soda, maple syrup, and vanilla extract. Blend until fully combined.

Step 2: Bake the Cake
Pour the batter into the prepared baking tin and bake for about 30 minutes, or until the top is spongey and a skewer inserted comes out clean. Pierce the top of the cake with a skewer to allow the toffee sauce to seep in later.

Step 3: Make the Toffee Sauce
While the cake is baking, make the toffee sauce. Place the sugar in a medium saucepan over high heat. Swirl the pan occasionally, and cook until the sugar turns into a dark caramel colour (about 5 minutes). Keep an eye on it to avoid burning. Once it reaches a caramel colour, remove it from the heat and carefully whisk in the cream. Add the butter and a pinch of salt, stirring until the sauce is smooth.

Step 4: Assemble and serve

When the cake is done, pierce the top with a skewer. Pour some of the toffee sauce over the top of the cake. Serve the rest of the sauce hot on the side. Top with vanilla ice cream and toasted pecans.

CAKESNina Parkerdesert, sticky toffee, cake, one bowl cake