Sticky Toffee Pudding
Sticky toffee pudding is a British baked dessert made from a moist date sponge cake served warm with a rich toffee sauce poured over the top. The dates are softened in boiling water before being folded into the batter, which keeps the sponge tender. It bakes in about 25 minutes and is best eaten the same day.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking dish (9x13-inch)
- Saucepan
- Whisk
- Oven
Ingredients
Pudding Ingredients
- 1 cup pitted dates chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
Toffee Sauce Ingredients
- 1 cup heavy cream
- ¾ cup brown sugar packed
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).In a small bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 15 minutes to soften.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gently fold in the flour and the softened date mixture into the batter until just combined.
- Pour the batter into a greased 9x13-inch baking dish and bake for 40 to 45 minutes, until the top is firm and a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the toffee sauce: In a saucepan, combine heavy cream, brown sugar, and butter. Stir over medium heat until the mixture comes to a boil, then reduce heat and simmer gently for 5 minutes. Stir in the vanilla extract.
- Once the pudding is baked, remove from the oven and let it cool slightly before drizzling with warm toffee sauce.
Notes
Lori’s Tips:
- For a lighter texture, consider folding in some whipped eggs whites into the batter before baking.
- For an extra depth of flavor, use muscovado sugar instead of regular brown sugar in the toffee sauce.
- If you prefer a nuttier texture, fold in a handful of chopped walnuts or pecans into the pudding batter.
- For dietary adaptations, substitute the flour with a 1:1 gluten-free flour blend if needed.
Nutrition
Calories: 548kcalCarbohydrates: 69gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 126mgSodium: 173mgPotassium: 221mgFiber: 2gSugar: 51gVitamin A: 1038IUVitamin C: 0.3mgCalcium: 60mgIron: 2mg
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