Sticky Toffee Pudding is a rich, moist date cake drenched in a luscious toffee sauce. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a beloved British dessert that’s as comforting as it is indulgent.
Ingredients
Scale
- 200 grams (1 cup) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 75 grams (1/3 cup) unsalted butter, softened
- 150 grams (3/4 cup) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 180 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 grams (1/2 cup) unsalted butter (for sauce)
- 200 grams (1 cup) brown sugar (for sauce)
- 250 ml (1 cup) heavy cream (for sauce)
- 1 teaspoon vanilla extract (for sauce)
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 8-inch baking dish.
- In a bowl, combine chopped dates, boiling water, and baking soda. Let sit for 10 minutes.
- In a separate bowl, cream softened butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Stir in the date mixture. Fold in flour, baking powder, and salt until just combined.
- Pour batter into prepared dish and bake for 30–35 minutes, or until a toothpick comes out clean.
- For the sauce, combine butter, brown sugar, and cream in a saucepan. Bring to a simmer and cook for 3–4 minutes until thickened. Stir in vanilla.
- Once the pudding is baked, poke holes in the top and pour some sauce over it. Let soak for 5 minutes.
- Serve warm with extra sauce and vanilla ice cream or whipped cream.
Notes
- Use Medjool dates for a sweeter, softer texture.
- The toffee sauce can be made ahead and reheated.
- Make it in individual ramekins for elegant presentation.
Find it online: https://dishmio.com/sticky-toffee-pudding/