Sticky Toffee Pudding With Salted Caramel and Vanilla Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 cup (150 g) pitted dates, finely chopped
• 1 cup (240 ml) boiling water + 1 tsp baking soda
• 1 1/4 cups (165 g) all-purpose flour
• 1 tsp baking powder + 1/2 tsp fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 3/4 cups (420 ml) heavy cream, divided
• 1 3/4 cups (350 g) packed light brown sugar, for sauce
• 1/2 cup (115 g) unsalted butter, for sauce
• 2 tsp pure vanilla extract, divided
• 1/2 tsp fine sea salt, plus 1–2 tsp flaky sea salt for garnish
• 8 scoops vanilla bean ice cream

Do This

• 1. Heat oven to 350°F (180°C). Grease and line an 8-inch (20 cm) square pan. Soak chopped dates in boiling water with baking soda for 10 minutes.
• 2. Cream butter and brown sugar; beat in eggs and vanilla. Fold in flour, baking powder, salt, and the softened date mixture.
• 3. Spread batter in pan and bake 30–35 minutes until risen, golden, and a toothpick comes out with moist crumbs.
• 4. While cake bakes, simmer cream, brown sugar, and butter for 5–7 minutes until thickened; stir in vanilla and salt.
• 5. Poke warm cake all over with a skewer and pour about 1/3 of the hot toffee sauce on top; let it soak in 10 minutes.
• 6. Lightly toast flaky sea salt in a dry pan for 1–2 minutes until just fragrant; let cool.
• 7. Serve warm squares of cake in bowls, spoon over extra hot sauce, add a scoop of vanilla bean ice cream, and finish with a pinch of toasted sea salt.

---

Why You’ll Love This Recipe

• Ultra-moist date cake that stays tender and rich, never dry.
• Buttery, deeply caramelized toffee sauce that soaks into every bite.
• The contrast of warm pudding, cold vanilla bean ice cream, and crunchy sea salt is irresistible.
• Surprisingly simple to make with basic pantry and fridge ingredients.

Grocery List

• Produce: Pitted dates (Medjool or Deglet Noor).
• Dairy: Unsalted butter, heavy cream, large eggs, vanilla bean ice cream.
• Pantry: All-purpose flour, light brown sugar, baking powder, baking soda, fine sea salt, flaky sea salt, pure vanilla extract, nonstick baking spray or extra butter for greasing the pan.

Full Ingredients

Date Cake

• 1 cup (150 g) pitted dates, finely chopped (packed into the cup)
• 1 cup (240 ml) boiling water
• 1 tsp baking soda
• 1 1/4 cups (165 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract

Sticky Toffee Sauce

• 1 1/2 cups (360 ml) heavy cream
• 1 3/4 cups (350 g) packed light brown sugar
• 1/2 cup (115 g) unsalted butter, cut into pieces
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt (or to taste)

For Serving

• 8 scoops vanilla bean ice cream (about 1 quart / 950 ml total)
• 1–2 tsp flaky sea salt (such as Maldon), lightly toasted
• Extra warm toffee sauce, for drizzling

Step-by-Step Instructions

Step 1: Prepare the pan, oven, and dates

Preheat your oven to 350°F (180°C) with a rack in the center. Grease an 8-inch (20 cm) square baking pan with butter or nonstick spray, then line the bottom with parchment paper for easy removal. Lightly grease the parchment as well.

Finely chop the pitted dates so there are no large chunks. Place the dates in a heatproof bowl. Pour the 1 cup (240 ml) of boiling water over them and immediately stir in the 1 teaspoon of baking soda. The mixture will foam slightly. Set aside for 10–15 minutes to soften and cool slightly; the dates should become very soft and almost jammy.

Step 2: Make the cake batter

In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon fine sea salt. Set aside. In a large mixing bowl, beat the softened 1/2 cup (115 g) butter and 3/4 cup (150 g) brown sugar using a hand mixer or stand mixer on medium speed until lightened in color and slightly fluffy, about 2–3 minutes.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in 1 teaspoon vanilla extract. The mixture may look slightly curdled at this stage; it will smooth out once you add the dry ingredients.

Use a spatula or mixer on low speed to gently mix in half of the flour mixture just until combined. Stir the soaked date mixture (including all the liquid) to break up any large pieces, then fold it into the batter. Add the remaining flour mixture and fold gently until no streaks of dry flour remain. The batter will be fairly loose and speckled with dates.

Step 3: Bake the date cake

Scrape the batter into the prepared pan and smooth the top with a spatula so it is even. Tap the pan gently on the counter once or twice to release any large air bubbles.

Bake at 350°F (180°C) for 30–35 minutes, until the top is a deep golden brown and springs back lightly when touched in the center. A toothpick inserted in the middle should come out with a few moist crumbs, but not wet batter. If needed, bake for an additional 3–5 minutes, checking frequently so it does not overbake.

Once done, transfer the pan to a wire rack but do not remove the cake. Leave the oven on low (about 200°F / 95°C) if you plan to keep the pudding warm for serving later.

Step 4: Make the sticky toffee sauce

While the cake is baking, make the sauce. In a medium saucepan, combine 1 1/2 cups (360 ml) heavy cream, 1 3/4 cups (350 g) brown sugar, and 1/2 cup (115 g) butter. Set over medium heat and cook, stirring gently, until the butter is melted and the sugar has dissolved, 3–4 minutes.

Bring the mixture to a gentle simmer and cook, stirring occasionally, for 5–7 minutes. The sauce should thicken slightly and become glossy and smooth. It will coat the back of a spoon and darken to a rich caramel-brown color. Remove from the heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt. Taste carefully (it will be hot) and adjust salt if desired. Keep the sauce warm over very low heat or cover and rewarm gently before serving.

Step 5: Soak the warm cake with sauce

While the cake is still warm, use a skewer, toothpick, or thin knife to poke holes all over the surface, going almost to the bottom of the pan. This will help the sauce soak in and create that classic sticky texture.

Slowly pour about one-third of the hot toffee sauce over the warm cake, spreading it evenly with the back of a spoon so it reaches all the corners. The sauce will begin to sink into the holes and edges. Let the cake stand for 10–15 minutes to absorb the sauce. If you like your pudding extra warm and gooey, you can place the pan back in the low oven (200°F / 95°C) for 5–10 minutes.

Step 6: Toast the sea salt and get ready to serve

While the cake rests, place 1–2 teaspoons of flaky sea salt in a small, dry skillet over low heat. Toast, stirring constantly, for 1–2 minutes until it is just warm and slightly more fragrant. Do not let it brown or burn; you simply want to wake up its flavor. Transfer immediately to a small dish to cool.

Scoop the vanilla bean ice cream into 8 portions (or keep the tub in the freezer until the very last minute). If the toffee sauce has cooled and thickened too much, gently rewarm it on low heat, stirring often, until it is pourable and glossy again.

Step 7: Plate the sticky toffee pudding

Cut the warm, sauced cake into 8 squares (or rectangles). For each serving, place a piece of warm pudding in a shallow bowl or on a dessert plate. Spoon a generous amount of hot toffee sauce over the top, letting it drip down the sides and pool around the base.

Add a scoop of vanilla bean ice cream alongside or directly on top of the cake. Finish with a small pinch of the toasted flaky sea salt over the ice cream and sauce. Serve immediately while the cake is warm, the sauce is glossy, and the ice cream is just beginning to melt into the toffee puddle.

Pro Tips

• Chop the dates finely: Tiny pieces melt into the batter and give the pudding a uniform, plush texture instead of chewy chunks.
• Do not overbake: Start checking at 28–30 minutes. Pull the cake as soon as a toothpick comes out with moist crumbs for the softest result.
• Control sauce thickness: If the sauce seems too thin, simmer it for 1–2 extra minutes. If too thick, whisk in a tablespoon of cream at a time until pourable.
• Salt at the end: Keep the main sauce lightly salted, then use the toasted flaky sea salt right before serving so you get bright, crunchy pops of flavor.
• Warm everything for serving: Warm cake and hot sauce are key to that restaurant-style, melt-in-the-middle experience with the cold ice cream.

Variations

• Individual puddings: Bake the batter in well-greased muffin tins or 8 small ramekins (fill about two-thirds full) and reduce the baking time to 18–22 minutes. Poke, soak with sauce, and serve one per person.
• Espresso toffee twist: Add 1 teaspoon instant espresso powder to the sauce while it simmers for a subtle coffee note that deepens the caramel flavor.
• Nutty crunch: Sprinkle a small handful of chopped, toasted pecans or walnuts over the sauced cake before adding ice cream for extra texture.

Storage & Make-Ahead

Store leftover cake (without ice cream) tightly covered in the refrigerator for up to 4 days. Keep the toffee sauce in a separate airtight container in the fridge for up to 1 week. Reheat slices of cake, covered, in a 300°F (150°C) oven for 10–15 minutes or in the microwave for 20–30 seconds until warm. Gently rewarm the sauce in a small saucepan over low heat or in short microwave bursts, stirring often, until smooth and pourable. You can bake the cake a day ahead and soak it with sauce shortly before serving; this actually enhances the sticky texture. Add the ice cream and toasted sea salt only at the last moment so they stay cold and crisp.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe, including sauce and ice cream): about 800 calories; 37 g fat; 22 g saturated fat; 110 g carbohydrates; 4 g fiber; 77 g sugars; 8 g protein; 430 mg sodium. Actual values will vary based on the specific brands of ingredients and the size of your ice cream scoops.