Description
Sticky Toffee Pudding is a classic British dessert featuring a moist date sponge cake drenched in a rich, buttery toffee sauce. This comforting treat, baked until golden and soaked with warm sauce, is a perfect indulgence served with vanilla ice cream.
Ingredients
Scale
Pudding
- 1 cup dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toffee Sauce
- 1 cup cream
- 1 cup brown sugar
- 1/2 cup butter
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and generously butter an 8-inch baking dish to prevent sticking.
- Prepare Dates: In a bowl, combine the dates with boiling water and stir in the baking soda. Let the mixture sit for 5 minutes to soften the dates.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt and set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring to mix well after each addition, then stir in the vanilla extract.
- Incorporate Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients until just combined, being careful not to overmix.
- Fold in Date Mixture: Gently fold the softened date mixture into the batter to evenly distribute the dates throughout.
- Transfer Batter to Baking Dish: Pour the batter into the prepared baking dish and smooth the surface with a spatula for even baking.
- Bake the Pudding: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, combine the cream, brown sugar, and butter in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly until smooth and thickened.
- Prepare Pudding for Sauce: Remove the baked pudding from the oven and poke holes in the top using a skewer or fork to allow the sauce to soak in.
- Add Toffee Sauce to Pudding: Pour half of the warm toffee sauce over the pudding, letting it absorb the rich flavors.
- Finish Baking: Return the pudding to the oven and bake for an additional 5-10 minutes to let the sauce set.
- Serve: Serve the sticky toffee pudding warm, drizzled with the remaining toffee sauce and accompanied by a scoop of vanilla ice cream for a classic finish.
Notes
- Use Medjool or similar soft dates for best flavor and texture.
- Make sure to poke the holes in the pudding before adding the sauce to maximize soaking.
- Serve immediately after adding ice cream as the sauce absorbs quickly and the dessert is best warm.
- You can prepare the toffee sauce in advance and gently reheat before serving.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
