Easy Sticky-Toffee Dessert

Recipe by Beth McClain
READY IN: 55mins




  • Preheat oven to 375°F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
  • Combine the sugar with the flour in a large bowl.
  • Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
  • Fold in the dates then scrape into the prepared baking dish.
  • *Don't worry if it doesn't look very full: it will do by the time it cooks*.
  • Sprinkle the sugar for the sauce over the batter and dot with the butter.
  • Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
  • Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
  • The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
  • Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.