Description
This Decadent Classic Sticky Toffee Pudding is a rich, moist British dessert featuring a luscious date-filled sponge cake drenched in a warm, buttery toffee sauce. Perfect for a comforting treat or special occasion, it combines the natural sweetness of dates with a smooth, creamy caramel topping that will delight any sweet tooth.
Ingredients
Scale
Pudding
- 200g pitted dates
- 250ml boiling water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
Toffee Sauce
- 200g brown sugar
- 100g unsalted butter
- 250ml heavy cream
Instructions
- Preheat Oven and Prepare Dish. Preheat your oven to 180°C (350°F) and grease a baking dish to prevent sticking.
- Soak Dates. In a bowl, combine the pitted dates with boiling water, then stir in the baking soda. Set aside to cool, allowing the dates to soften and the mixture to combine.
- Cream Butter and Sugar. In a separate large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps to create a tender crumb.
- Add Eggs. Add the eggs one at a time, beating well after each addition to fully incorporate and maintain the fluffy texture.
- Combine Dry Ingredients and Date Mixture. Stir in the all-purpose flour and baking powder, then fold in the cooled date mixture and vanilla extract, ensuring everything is evenly mixed.
- Bake the Pudding. Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean, indicating it’s fully cooked.
- Make Toffee Sauce. While the pudding bakes, combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir continuously until the sauce is smooth and slightly thickened.
- Serve. Once the pudding is out of the oven, pour a generous amount of warm toffee sauce over it. Serve the pudding warm with extra sauce on the side for dipping or drizzling.
Notes
- For improved flavor, soak the dates overnight in the boiling water and baking soda mixture if time allows.
- Use fresh baking powder to ensure proper leavening of the pudding.
- The pudding can be served with vanilla ice cream or whipped cream for added indulgence.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
- This pudding freezes well; wrap tightly and freeze for up to 1 month.
