Description
Sticky Toffee Pudding is the perfect dessert for any occasion. With a moist sponge cake made from dates and drenched in a rich toffee sauce, this indulgent treat is irresistible. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. It’s guaranteed to be a crowd-pleaser!
Ingredients
Scale
For the Pudding:
- 1 cup chopped dates, pitted
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dates:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let sit for 10 minutes to soften. - Make the Pudding Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gently fold in the flour mixture, followed by the softened date mixture, until fully combined. - Bake the Pudding:
Pour the batter into the prepared dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. - Prepare the Toffee Sauce:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, and bring the mixture to a gentle boil. Cook for 3-4 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. - Assemble and Serve:
Poke holes in the warm pudding with a skewer or fork, and pour half of the toffee sauce over the top. Let it soak in for 10 minutes.
Serve warm with additional toffee sauce drizzled on top, along with vanilla ice cream or whipped cream.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat the pudding and sauce in the microwave before serving.
- Freezing: You can freeze the pudding (without the toffee sauce) for up to 2 months. Reheat thoroughly and add the sauce just before serving.
- Make Ahead: You can prepare the toffee sauce ahead of time and store it in the fridge. Reheat it before serving.
- Date Variations: If you don’t have fresh dates, you can use dried dates. Just make sure to chop them finely.
- Serving Tip: For an extra special treat, top the warm pudding with a generous scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British, European
Nutrition
- Serving Size: 1/6 to 1/8 of the pudding
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 160 mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg