Description
A classic British dessert featuring moist date-infused sponge cake drenched in a rich, buttery toffee sauce. This Sticky Toffee Pudding recipe delivers a perfect balance of sweetness and texture, ideal for a comforting treat served warm with ice cream or whipped cream.
Ingredients
Scale
Pudding
- 1 cup chopped dates, pitted
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dates: Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda, then let the mixture sit for 10 minutes to soften the dates and create a smooth paste.
- Preheat the Oven: Set your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking during baking.
- Make the Pudding Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract. Gently fold the flour mixture into the wet ingredients, followed by the softened date mixture until everything is fully combined into a smooth batter.
- Bake the Pudding: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean, indicating the pudding is cooked through.
- Prepare the Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, then bring to a gentle boil. Continue cooking for 3 to 4 minutes while stirring constantly until the sauce thickens slightly. Remove from heat and stir in the vanilla extract for added flavor.
- Assemble and Serve: Once the pudding is warm, poke holes in the surface using a skewer or fork. Pour half of the toffee sauce over the pudding, allowing it to soak in for about 10 minutes. Serve warm, drizzled with the remaining toffee sauce, complemented by vanilla ice cream or whipped cream for an indulgent finish.
Notes
- Ensure the dates are chopped finely to allow them to blend well into the batter and create a moist texture.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Allow the pudding to cool slightly before serving to enhance the flavors and avoid burns.
- Storing leftovers covered in the refrigerator will keep the pudding moist; reheat gently before serving.
- Using fresh baking powder ensures better rise and texture in the pudding.
