Sticky Toffee Pudding
Sticky toffee pudding is a British classic built around a moist, date-sweetened sponge cake soaked in warm toffee sauce. The dates are simmered and blended into the batter, keeping the cake tender and giving the sauce something to cling to. From start to finish, expect about an hour, making it a solid choice for a weekend dessert.
Ingredients
Pudding Ingredients
- 200 grams pitted dates preferably Medjool, chopped
- 240 milliliters boiling water
- 5 grams baking soda
- 75 grams unsalted butter softened
- 150 grams dark brown sugar
- 2 large eggs
- 175 grams self-raising flour
- 2.5 milliliters vanilla extract
Toffee Sauce Ingredients
- 150 grams unsalted butter
- 200 grams dark brown sugar
- 200 milliliters heavy cream
- 5 milliliters vanilla extract
Instructions
- Preheat your oven to 180°C (356°F). Grease a 20cm (8-inch) square baking dish with butter.
- Prepare the dates: Place the chopped dates in a bowl and cover them with boiling water. Stir in the baking soda and let it sit for 10 minutes to soften. Mash slightly with a fork.
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine with flour: Gently fold in the self-raising flour and the prepared date mixture until just combined. Be careful not to over-mix the batter.
- Bake the pudding: Pour the batter into the prepared baking dish and smooth the top. Bake for 35-40 minutes or until a toothpick comes out clean from the center.
- Make the toffee sauce: In a medium saucepan, melt the butter over low heat. Stir in the brown sugar and cream, and cook gently until the sugar dissolves. Bring to a simmer and cook for 5-7 minutes until thickened. Stir in the vanilla extract.
- Serve the pudding: Cut the warm pudding into squares and serve drenched in warm toffee sauce. For an added indulgence, accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For a twist, add a pinch of salt to the toffee sauce for a salted caramel flavor. For a nutty variation, fold in a handful of chopped walnuts or pecans into the batter.
Nutrition
Calories: 623kcalCarbohydrates: 78gProtein: 6gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 135mgSodium: 213mgPotassium: 293mgFiber: 3gSugar: 59gVitamin A: 1143IUVitamin C: 0.3mgCalcium: 81mgIron: 1mg
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