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Sticky Toffee Pudding with Vanilla Bean Ice Cream inspired by The Student Prince & The Fort Restaurant
Inspired by The Student Prince & The Fort Restaurant
Try the Original

Sticky Toffee Pudding with Vanilla Bean Ice Cream

Dessert
This classic British dessert features a moist date sponge cake that's drenched in rich, buttery toffee sauce. The cake itself is tender and not overly sweet, allowing the deep caramel notes of the sauce to shine. Warm spices add complexity, while the dates provide natural sweetness and moisture. Served warm with a scoop of vanilla bean ice cream that slowly melts into the sauce, creating a luscious contrast of temperatures and textures.
Prep Time 25 mins
Cook Time 40 mins
Total Time 65 mins
Servings 6

Ingredients

  • 8 oz Pitted dates (Roughly chopped)
  • 1 cup Boiling water
  • 1 tsp Baking soda
  • 6 tbsp Unsalted butter (Softened, plus more for greasing)
  • 3/4 cup Dark brown sugar (Packed)
  • 2 whole Large eggs (Room temperature)
  • 1 tsp Vanilla extract
  • 1 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1 1/4 cups Heavy cream (For toffee sauce)
  • 1/2 cup Unsalted butter (For toffee sauce)
  • 1 cup Dark brown sugar (Packed, for toffee sauce)
  • 1 tsp Vanilla extract (For toffee sauce)
  • 1/4 tsp Sea salt (For toffee sauce)
  • 1 pint Vanilla bean ice cream (For serving)

Tools You'll Need

  • 8x8-inch baking dish or 6 ramekins
  • Electric mixer
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Toothpicks or skewer
  • Ice cream scoop

Chef's Tip

The key to a moist sticky toffee pudding is not overbaking the cake - it should be just set in the center. When making the toffee sauce, allow it to simmer until it coats the back of a spoon, but be careful not to let it reduce too much or it will harden as it cools.

Instructions

  1. Preheat oven to 350°F. Butter an 8x8-inch baking dish or 6 individual ramekins.
  2. In a medium bowl, combine chopped dates and boiling water. Stir in baking soda (mixture will foam). Set aside to cool for 10 minutes.
  3. In a large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and ginger.
  6. Gradually fold the dry ingredients into the wet ingredients.
  7. Fold in the date mixture with all its liquid until just combined (do not overmix).
  8. Pour the batter into the prepared baking dish or divide evenly among ramekins.
  9. Bake for 30-35 minutes for the large pudding (or 20-25 minutes for individual ramekins) until a toothpick inserted in the center comes out clean.
  10. While the pudding bakes, make the toffee sauce: In a medium saucepan, combine cream, butter, and brown sugar.
  11. Bring to a simmer over medium heat, whisking frequently. Reduce heat to low and simmer for 5-8 minutes until thickened.
  12. Remove from heat and stir in vanilla extract and sea salt.
  13. When the pudding is done, poke holes all over the top with a skewer or toothpick.
  14. Pour about half of the warm toffee sauce over the pudding, allowing it to soak in.
  15. Let the pudding stand for 10 minutes before serving.
  16. To serve, cut the pudding into squares (or unmold ramekins), plate, and drizzle with additional warm toffee sauce. Top with a scoop of vanilla bean ice cream.

Plating

Place a square of warm pudding (or an individual ramekin portion) in the center of a dessert plate. Drizzle generously with warm toffee sauce, allowing it to pool around the base. Top with a scoop of vanilla bean ice cream and drizzle with a bit more sauce. For an elegant presentation, garnish with a small mint leaf or a light dusting of powdered sugar.

Storage & Reheating

The baked pudding (without sauce) can be stored at room temperature, well-wrapped, for up to 2 days. The toffee sauce can be refrigerated separately for up to 1 week. Reheat the pudding in a 300°F oven until warm throughout, about 10-15 minutes, and rewarm the sauce gently on the stovetop or in the microwave before serving. For best results, add the sauce just before serving.

About This Recipe

This Sticky Toffee Pudding draws inspiration from the classic British dessert served at The Student Prince restaurant. The home version stays true to the traditional combination of moist date cake and buttery toffee sauce that has made this dessert a favorite in pubs and restaurants throughout the UK. The warming spices and rich sauce create a dessert that's comforting yet sophisticated.

How did it turn out?

We'd love to hear about your experience making this recipe!