Description
A classic British dessert, Sticky Toffee Pudding features a moist date-infused sponge cake drenched in a rich, luscious toffee sauce. This comforting treat is perfect served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Scale
For the Pudding:
- 250g pitted dates, chopped
- 1 teaspoon baking soda
- 200ml boiling water
- 75g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175g all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
For the Toffee Sauce:
- 200g dark brown sugar
- 200ml double cream
- A splash of vanilla extract
Instructions
- Prepare the Dates: Place the chopped dates and baking soda in a saucepan with boiling water. Simmer over medium heat for about 5 minutes until the dates are softened. Remove from heat and set aside to cool slightly.
- Make the Batter: In a mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then add the vanilla extract.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, taking care not to overmix to keep the batter light and airy.
- Combine Dates and Batter: Mash the softened dates with a fork and fold them into the batter until well combined, ensuring an even distribution of the dates throughout the pudding mixture.
- Bake the Pudding: Preheat your oven to 180°C (350°F). Grease a baking dish thoroughly, then pour in the batter and smooth the surface with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
- Make the Toffee Sauce: While the pudding bakes, combine the dark brown sugar, double cream, and vanilla extract in a saucepan over medium heat. Stir constantly until the mixture comes to a boil, then reduce to a simmer and continue to cook for a few minutes until the sauce thickens to a luscious consistency.
- Serve: Let the baked pudding cool slightly before slicing. Serve warm, generously drizzled with the freshly made toffee sauce. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- You can substitute pitted dates with medjool or deglet noor dates for a different texture and sweetness level.
- Ensure the butter is softened to room temperature for easier creaming with the sugar.
- To test doneness, insert a toothpick or skewer in the center; it should come out clean or with a few moist crumbs.
- Store leftovers tightly covered in the refrigerator for up to 3 days and reheat gently before serving.
- This pudding is best enjoyed warm to bring out the full flavor of the toffee sauce.
