Description
Classic Sticky Toffee Pudding is a rich, indulgent dessert that’s a true comfort food favorite. Originating from the UK, this moist sponge cake is made with sweet dates and topped with a luscious toffee sauce. Served warm, often with a dollop of whipped cream or a scoop of vanilla ice cream, this pudding is the ultimate treat for those who love deep, caramelized flavors. Perfect for holidays, special occasions, or simply as an after-dinner delight, this dessert will leave everyone wanting more.
Ingredients
Scale
For the Pudding:
- 1 ½ cups (200g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1 teaspoon baking soda
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
For the Toffee Sauce:
- ¾ cup (150g) packed brown sugar
- ½ cup (115g) unsalted butter
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient Highlights
- Dates: The star ingredient that gives the sponge its natural sweetness and moist texture.
- Brown Sugar: Adds depth and richness to both the pudding and the toffee sauce.
- Butter: Provides a creamy, indulgent base for the toffee sauce and helps achieve a tender sponge.
- Heavy Cream: Ensures the toffee sauce is silky and luscious.
Instructions
Prepare the Pudding:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking dish and set aside.
- Soften the Dates: In a medium bowl, combine the chopped dates, boiling water, and baking soda. Let the mixture sit for 10 minutes to soften the dates. Mash lightly with a fork.
- Mix the Wet Ingredients: In a large mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually mix in the flour and baking powder, alternating with the date mixture. Mix until just combined, being careful not to overmix.
- Pour into the Dish: Transfer the batter to the prepared baking dish and smooth the top with a spatula.
Bake the Pudding:
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Toffee Sauce:
- Make the Sauce: In a medium saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the sugar is dissolved and the sauce thickens slightly, about 5-7 minutes. Stir in the vanilla extract and a pinch of salt.
Finish the Pudding:
- Poke Holes: Once the pudding is baked, poke small holes all over the surface using a skewer or fork.
- Pour Sauce Over Pudding: Pour half of the toffee sauce over the warm pudding, allowing it to soak in.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 18g
- Carbohydrates: 58g
- Protein: 4g