Sticky Toffee Pudding
A rich and moist dessert featuring a delightful combination of dates and toffee sauce, perfect for any occasion.
Ingredients
For the cake
- 1 cup Chopped Dates The star of this dessert, providing sweet moisture and rich flavor.
- 1 cup Boiling Water Activates the dates.
- 1 teaspoon Baking Soda Helps the batter rise.
- 1/2 cup Unsalted Butter Adds richness; substitute with dairy-free if needed.
- 3/4 cup Brown Sugar Infuses the cake with deep sweetness.
- 1 cup All-Purpose Flour Essential for structure; consider gluten-free for variation.
- 1 teaspoon Baking Powder Complements baking soda for fluffy texture.
- 2 large Eggs For binding; use room temperature.
- 1 teaspoon Vanilla Extract Optional use of brandy in the sauce.
For the toffee sauce
- 1 cup Brown Sugar Forms the base of the sauce.
- 1/2 cup Unsalted Butter Ensures creamy texture.
- 1 cup Heavy Whipping Cream Essential for a velvety sauce.
- 1 teaspoon Brandy or Vanilla Extract Optional for flavor depth.
- 1/4 teaspoon Salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly.
- In a bowl, combine the chopped dates and boiling water, and let them soak for about 15 minutes to soften.
- Stir in the baking soda into the date mixture and set aside.
- In another bowl, cream together the unsalted butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the vanilla extract, followed by the soaked date mixture.
- Gently fold in the flour, baking powder, and salt until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
Baking
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Toffee Sauce Preparation
- While the pudding is baking, prepare the toffee sauce. In a saucepan, melt the butter with brown sugar and heavy whipping cream over medium heat.
- Stir continuously until combined and simmer for a few minutes.
- Optionally, stir in brandy or additional vanilla for an extra flavor kick.
Serving
- Once the pudding is baked, let it cool for a few minutes before serving it warm with the toffee sauce drizzled on top.
Notes
Serve warm, drizzled with toffee sauce, and consider pairing with vanilla ice cream or whipped cream. For storage, let the pudding cool completely, store in an airtight container in the refrigerator for up to three days.