If you can’t get to The Devonshire in Soho, bring it to yours, precisely what we did on New Year’s Eve. After scouring the internet for Devonshire recipes or dupes, without much luck, I managed to find their sticky toffee pudding recipe, an absolute treasure! Ina, I love you, but this ensures that I’ll never make yours again.

I couldn’t quite hack their toffee sauce, that’s all I’ll say about that… so I’ve included a much simpler one here that was quite delightful.

The Devonshire’s Sticky Toffee Pudding

Makes one 24cm baking tray

For the cake:

• 550ml (2c. + 1.5T.) water
• 500g (3c.) dates, destoned
• 250g (1c.) Captain Morgan spiced rum
• Zest of one lemon
• 2 vanilla beans, cut in half lengthways, seeds scraped
• 250g (18T.) butter
• 250g (1 1/4c.) dark brown sugar
• 15g (2.5 tsp.) salt
• 6 eggs
• 280g (2 c.) flour
• 8g (1 1/3 tsp.) baking soda

For the sauce:

• 200g brown sugar
• 100ml (1/3 c. + 1 T.) heavy whipping cream
• 1 tsp. vanilla extract
• 125g (1/2c.) butter
• 1/2 tsp. sea salt flakes

1. In a medium pan, place water, dates, rum, lemon zest, and vanilla seeds over medium heat and bring to a boil.
2. Preheat oven to 115C. Place parchment into a baking tray, ~24cm square. Set aside.
3. Remove from heat, cling wrap the top of the pan and allow to steep for one hour.
4. Place the contents of the pan into a food processor and blitz on high for one minute. Scrape the sides and continue to blitz for another ~4 minutes until completely smooth.
5. Pass the puree through a sieve, pushing with a spatula and set aside.
6. In a large bowl, use an electric mixer to cream together the butter, sugar, and salt until pale and light.
7. Add the eggs one at a time and fully incorporate before mixing in the next one.
8. Add the date puree until just incorporated.
9. Fold the flour and baking soda into the wet mixture.
10. Pour batter into prepared baking tray.
11. Wrap the baking dish tightly with foil and play into a shallow tray with 2cm of water.
12. Bake for ~70 minutes. The cake may be a little jiggly in the center. Bake for additional five minute increments if needed.
13. Remove and allow to cool slightly before serving.
14. To make the sauce, combine brown sugar, cream, vanilla, and butter into a medium saucepan.
15. Stir until the sugar dissolves, then bring to a boil.
16. Reduce heat to low and simmer for two minutes.
17. Allow to cool slightly, so the sauce will thicken.
18. Serve the sticky toffee pudding warm, so reheat the cake with a few seconds in the microwave as needed. Top with ice cream, and pour toffee sauce over the lot.
19. Book flight to London and then enjoy someone else making this gorgeous dessert for you at The Devonshire.