Description
Sticky toffee pudding is a classic British dessert featuring a moist, date-filled sponge cake topped with a rich, buttery toffee sauce. This comforting treat is perfect for dessert lovers and ideal for serving warm with ice cream or whipped cream.
Ingredients
Scale
For the Pudding:
- 1 cup (150 g) chopped pitted dates (soft and moist)
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Toffee Sauce:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) dark brown sugar
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Soften the Dates: Place the chopped dates in a bowl and pour boiling water over them. Add baking soda and stir. Let them soak for 10 minutes to soften.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease your baking dish with butter or line it with parchment paper.
- Make the Batter: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this into the wet mixture.
- Add Dates to Batter: Mash the soaked dates lightly with a fork, then stir them into the batter. Pour the batter into your prepared baking dish.
- Bake the Pudding: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Toffee Sauce: While the cake bakes, melt the butter in a saucepan over medium heat. Add brown sugar and stir until dissolved. Slowly whisk in the cream, vanilla, and salt. Simmer for 5 minutes, stirring occasionally.
- Serve: Once the pudding is baked, let it cool for 5 minutes. Pour warm toffee sauce over the top and serve with your favorite ice cream or whipped cream.
Notes
- Don’t skip soaking the dates to ensure they’re soft enough to blend seamlessly into the batter.
- Make sure your butter and eggs are at room temperature for the creamiest batter.
- Overmixing can lead to a dense cake. Stir until just combined.
- The toffee sauce should coat the back of a spoon when ready.
- You can prepare the sauce a day in advance and reheat gently on the stovetop.