Sticky Toffee Pudding
Sticky Toffee Pudding is a traditional British dessert featuring a soft, spongy date cake drenched in rich toffee sauce. Perfect for a cozy winter evening, it’s sweet, warm, and comforting.
Ingredients
- 200 g pitted dates chopped
- 250 ml boiled water
- 1 teaspoon bicarbonate of soda
- 85 g unsalted butter softened
- 175 g light muscovado sugar
- 2 large eggs
- 175 g self-raising flour
- 1 tsp vanilla extract
- Toffee Sauce:
- 100 g unsalted butter
- 200 g dark brown sugar
- 150 ml double cream
- Optional Additions:
- Chopped nuts e.g., walnuts or pecans
- Spices like allspice cinnamon, or nutmeg
- Orange zest or dark chocolate chips
Instructions
- Preheat and Prepare:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish and line with parchment paper.
- Prepare the Dates:
- Soak 200g of chopped dates in 250ml boiled water for 10 minutes.
- After soaking, add 1 teaspoon of bicarbonate of soda to the mixture.
- Blend the softened dates into a smooth paste using a blender or food processor.
- Make the Batter:
- Cream together 85g unsalted butter and 175g light muscovado sugar until fluffy.
- Add the eggs one at a time, beating after each addition.
- Fold in the date paste, 175g self-raising flour, and 1 teaspoon vanilla extract.
- Bake:
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35-40 minutes or until the sponge springs back when touched and a skewer inserted comes out clean.
- Make the Toffee Sauce:
- Melt 100g unsalted butter in a saucepan over medium heat.
- Stir in 200g dark brown sugar until dissolved.
- Gradually add 150ml double cream, stirring continuously until smooth and glossy.
- Simmer for 2-3 minutes until the sauce thickens slightly.
- Serve:
- Cut the warm sticky toffee pudding into squares.
- Pour generous amounts of toffee sauce over the pudding before serving.
- Optional: Serve with vanilla ice cream, custard, or whipped cream for extra indulgence.
Notes
- Be sure to soak the dates thoroughly, as this will ensure a moist and flavorful cake.
- Don't overmix the batter to maintain the light texture of the sponge.
- The toffee sauce can be made ahead of time and reheated when needed.