Sticky Toffee Pudding
A classic British dessert featuring a moist cake made from chopped dates, topped with a rich toffee sauce, perfect for any occasion.
Ingredients
Pudding Ingredients
- 200 g dates, chopped The star ingredient offering natural sweetness and moisture.
- 250 ml boiling water Helps soften the dates and release their sweet flavor.
- 1 tsp baking soda Aiding in leavening for a light, fluffy texture.
- 100 g unsalted butter, softened Contributes moisture and richness.
- 150 g brown sugar Adds depth with its caramel-like sweetness.
- 2 large eggs Provides structure and stability.
- 150 g all-purpose flour The backbone of your pudding.
- 1 tsp vanilla extract Enhances flavor with a warm, aromatic essence.
- ½ tsp salt Balances out the sweetness.
Toffee Sauce Ingredients
- 200 ml heavy cream Essential for the toffee sauce.
- 100 g brown sugar (for sauce) Forms the base of the rich toffee.
- 50 g unsalted butter (for sauce) Smooths out the sauce, enhancing its richness.
Instructions
Preparation
- Start by measuring out all your ingredients. Make sure your butter is softened for easy creaming. Chop the dates and have the boiling water ready.
- In a bowl, combine the chopped dates with the boiling water. Stir in the baking soda and let this mixture sit while you prepare the rest of the pudding.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the all-purpose flour and salt. Once the eggs are fully mixed, add the flour mixture into the butter and sugar mixture.
- Gently mix until just combined; careful not to overmix.
- Fold in the date mixture you prepared earlier.
- Pour the batter into a greased baking dish.
Baking and Sauce Preparation
- Bake in your preheated oven at 180°C (350°F) for 30-35 minutes. Check for doneness by inserting a skewer into the center.
- While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the heavy cream, brown sugar, and butter. Stir continually until it thickens.
Serving
- Once your pudding has baked and the sauce is ready, serve the pudding warm while drizzling it generously with the toffee sauce.
- Consider pairing it with a scoop of vanilla ice cream for an unforgettable experience.
Notes
You can add various modifications for dietary needs. Store in an airtight container for up to a week or freeze for up to three months.