Sticky Toffee Pudding
A comforting classic British dessert featuring a moist sponge cake with a rich toffee sauce, perfect for any occasion.
Ingredients
For the pudding
- 200 g pitted dates, chopped Use high-quality dates like Medjool for best taste.
- 250 ml water
- 1 teaspoon baking soda
- 100 g butter, softened
- 100 g brown sugar
- 50 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For the toffee sauce
- 200 g brown sugar
- 100 g butter
- 250 ml heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a small saucepan, combine the chopped dates and water. Bring to a gentle boil, then add the baking soda. Let this mixture cool slightly.
- In another mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually incorporate the cooled date mixture into the butter and sugar blend.
- In a separate bowl, sift together the flour, baking powder, and salt. Slowly mix the dry ingredients into the wet mixture until just combined.
- Pour the batter into a greased baking dish.
Baking
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Preparing the Sauce
- While the pudding bakes, prepare the toffee sauce by melting the butter in a saucepan over low heat.
- Stir in the brown sugar and heavy cream and cook the sauce for several minutes, stirring until it becomes smooth and slightly thickened.
- Remove from heat and stir in the vanilla extract.
Finishing Touches
- Once the pudding is done, remove it from the oven and poke holes in the top with a skewer or the end of a fork.
- Pour about half of the warm toffee sauce over the pudding, allowing it to soak in. Let it sit for a few minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For serving, cut the pudding into squares and drizzle with more toffee sauce. Consider garnishing with whipped cream or vanilla ice cream. It can also be stored in the fridge for 3-4 days or frozen for up to three months.