Sticky Toffee Pudding is a classic British dessert, known for its moist sponge cake made with finely chopped dates, covered in a luscious toffee sauce, and often served with vanilla ice cream or custard. Here’s a traditional recipe for you to try at home:

Sticky Toffee Pudding is a classic British dessert, known for its moist sponge cake made with finely chopped dates, covered in a luscious toffee sauce, and often served with vanilla ice cream or custard. Here’s a traditional recipe for you to try at home:

Sticky Toffee Pudding Recipe
Ingredients:
For the Pudding:
200g (7 oz) pitted dates, finely chopped
250ml (1 cup) boiling water
1 tsp baking soda
85g (6 tbsp) unsalted butter, softened
175g (¾ cup) granulated sugar
2 large eggs
1 tsp vanilla extract
200g (1 ⅔ cups) self-raising flour
For the Toffee Sauce:
200g (1 cup) light brown sugar
200ml (¾ cup) double cream
100g (½ cup) unsalted butter
1 tbsp black treacle or molasses (optional for deeper flavor)
Instructions:
Prepare the Dates:

Preheat your oven to 180°C (350°F) and grease an 8-inch square baking dish.
Place the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Let it sit for about 10 minutes until the dates are soft and mushy.
Make the Pudding Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract.
Gently fold in the self-raising flour until just combined.
Stir the date mixture into the batter until well mixed.
Bake the Pudding:

Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Make the Toffee Sauce:

While the pudding is baking, combine the light brown sugar, double cream, butter, and black treacle (if using) in a saucepan over medium heat.
Stir constantly until the butter has melted and the sugar has dissolved.
Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes until the sauce has thickened slightly.
Serve:

Once the pudding is baked, remove it from the oven and let it cool slightly.
Cut the pudding into squares and pour a generous amount of toffee sauce over each piece.
Serve warm, preferably with a scoop of vanilla ice cream or a dollop of custard.
Enjoy your homemade Sticky Toffee Pudding!