Classic Sticky Toffee Pudding
A rich and comforting British dessert made with soft sponge cake and a luscious toffee sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup Medjool dates (pitted and chopped) If not available, other varieties can be used.
- 2 cups water For simmering dates.
- 1/2 cup unsalted butter (softened)
- 1 cup dark brown sugar Gives a deep, molasses-like flavor.
- 2 large eggs
- 1 cup all-purpose flour Can substitute half with whole wheat for deeper flavor.
- 1 tsp baking powder
Toffee Sauce Ingredients
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
- In a small pot, simmer the chopped Medjool dates in water for about five minutes until soft, then mash into a smooth mixture.
- In a mixing bowl, cream the softened butter and dark brown sugar together until fluffy and light.
- Add the eggs one at a time, ensuring they're well incorporated after each addition.
- Gradually mix in the flour and baking powder, being careful not to overmix. Gently fold in the mashed date mixture.
- Pour the batter into the prepared baking dish and bake for approximately 35 minutes, or until golden brown and a toothpick comes out clean.
Toffee Sauce
- While the pudding is baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until bubbling and smooth.
- Once the pudding is baked, let it cool slightly, then serve warm, generously drizzled with toffee sauce.
Notes
Serve with vanilla ice cream or whipped cream for added delight. Store leftovers tightly covered in the refrigerator for up to 3 days, or freeze without sauce for up to 3 months. To reheat, warm individual servings in the microwave for 30 seconds.