Sticky toffee pudding is a classic British dessert that is beloved for its rich and indulgent flavors. It is a moist sponge cake made with dates or prunes, covered in a sticky toffee sauce, and often served with a dollop of vanilla ice cream, whipped cream, or custard.
The pudding itself is typically made by combining chopped dates or prunes with hot water, baking soda, flour, butter, sugar, eggs, and sometimes spices like cinnamon or nutmeg. The mixture is then baked until it becomes a soft and sticky cake.
The toffee sauce, which is the highlight of the dessert, is made by melting butter, brown sugar, and cream together until it forms a smooth and thick sauce. This sauce is poured over the warm pudding, allowing it to soak into the cake and create a luscious, sweet, and sticky texture.
Sticky Toffee Pudding
4
servings30
minutes35
minutesSticky toffee pudding is often enjoyed during colder months and is a popular dessert in British cuisine. Its comforting flavors and the combination of the warm pudding and the sweet toffee sauce make it a delightful treat for those with a sweet tooth.
Ingredients
- Pudding
225g (8 oz) pitted dates, chopped
250ml (1 cup) boiling water
1 teaspoon baking soda
175g (6 oz) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
115g (4 oz) unsalted butter, softened
200g (1 cup) granulated sugar
2 large eggs
1 teaspoon vanilla extract
- Toffee sauce
200g (1 cup) dark brown sugar
225g (8 oz) unsalted butter
250ml (1 cup) heavy cream
Directions
- Preheat your oven to 180°C (350°F) and grease a 9-inch square baking dish.
- In a bowl, place the chopped dates and sprinkle baking soda over them. Pour the boiling water over the dates and let them sit for about 10 minutes to soften.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the flour mixture to the butter mixture and mix until well combined.
- Pour the date mixture (including the liquid) into the batter and stir until everything is evenly incorporated.
- Pour the batter into the greased baking dish and smooth the top.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the sugar has dissolved.
- Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes until the sauce thickens slightly.
- Once the pudding is done baking, remove it from the oven and let it cool for a few minutes.
- Cut the warm pudding into individual portions and serve with the warm toffee sauce poured generously over each piece.