Description
Classic Sticky Toffee Pudding is a beloved British dessert featuring a moist, date-packed sponge cake drenched in a rich, buttery toffee sauce. This indulgent treat combines the natural sweetness of dates with a smooth, creamy sauce, perfect for serving warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Pudding:
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Toffee Sauce:
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish to ensure the pudding doesn’t stick.
- Soften Dates: Combine the chopped dates with boiling water and baking soda. Let the mixture stand for 10 minutes to soften the dates and create a smooth base for the batter.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, which helps create a tender texture in the pudding.
- Add Eggs and Vanilla: Beat in the two eggs one at a time to the creamed mixture, then mix in the vanilla extract for flavor.
- Incorporate Date Mixture: Stir the softened date mixture into the batter, combining the flavors thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Batter: Gently fold the dry ingredients into the wet batter, being careful not to overmix to keep the pudding light and moist.
- Bake: Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the pudding is cooked through.
- Make Toffee Sauce: While the pudding bakes, prepare the sauce by combining heavy cream, brown sugar, and butter in a saucepan over medium heat. Stir until melted and slightly thickened, then remove from heat and stir in vanilla extract for added aroma.
- Serve: Once baked, pour the warm toffee sauce generously over the pudding. Serve immediately, ideally with vanilla ice cream or whipped cream for a classic finish.
Notes
- Serve with vanilla ice cream or whipped cream for an authentic experience.
- The pudding can be gently reheated, and the toffee sauce warmed before serving to enjoy leftovers.
