Sticky Toffee Pudding
A decadent British dessert with a rich, moist sponge and luscious toffee sauce, perfect for any occasion.
Ingredients
Pudding Base Ingredients
- 200 g dates, pitted and chopped Can substitute with prunes if desired
- 250 ml boiling water For soaking the dates
- 1 tsp baking soda A crucial step for flavor melding
- 100 g unsalted butter, softened Softened, but not melted for best texture
- 150 g brown sugar
- 2 large eggs
- 200 g all-purpose flour
- 1 tsp vanilla extract For flavor enhancement
- 1 tsp baking powder
Toffee Sauce Ingredients
- 200 g brown sugar
- 100 g unsalted butter
- 250 ml heavy cream For the sauce, can substitute with half-and-half or evaporated milk
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease a baking dish.
- In a mixing bowl, combine chopped dates and boiling water. Add baking soda and let cool.
- In another bowl, cream butter and brown sugar together until light and fluffy.
- Add eggs one at a time, incorporating fully each time.
- Stir in vanilla extract.
- Gradually mix in flour and baking powder until combined, careful not to overmix.
- Fold in cooled date mixture.
- Pour batter into the prepared baking dish and level it out.
- Bake for 30-35 minutes, until a skewer in the center comes out clean.
Toffee Sauce
- Melt butter and brown sugar in a saucepan over medium heat.
- Stir in heavy cream and simmer until thickened.
Serving
- Serve the warm pudding generously drizzled with toffee sauce, optionally topped with vanilla ice cream or whipped cream.
Notes
Pairs beautifully with tea or coffee. Optional toppings include chopped nuts for added crunch. If there are leftovers, store in an airtight container for up to 3 days.