Description
This classic Sticky Toffee Pudding recipe features a moist date-based sponge cake drenched in a rich, buttery toffee sauce. Perfectly paired with whipped cream or vanilla ice cream, this indulgent British dessert is both comforting and delicious.
Ingredients
Scale
Pudding
- 1 1/2 cups pitted dates, chopped
- 1 teaspoon baking soda
- 1 1/4 cups boiling water
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
Serving
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the pudding doesn’t stick during baking.
- Prepare Dates: In a bowl, combine the chopped dates with baking soda. Pour the boiling water over this mixture and let it sit for 5-10 minutes until the dates soften and become plump.
- Cream Butter and Sugar: Beat the softened butter and brown sugar together vigorously for about 3-4 minutes until the mixture is light and fluffy, which helps create a tender sponge.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure full integration. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Mixtures: Gradually fold the dry ingredients into the wet butter mixture until just combined to avoid overmixing. Then gently fold in the softened date mixture.
- Bake Pudding: Pour the batter into the prepared cake pan, spread evenly, and bake for 30-35 minutes or until the pudding is firm to the touch and a toothpick inserted into the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, combine butter, heavy cream, brown sugar, vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir until the mixture begins to simmer.
- Simmer Sauce: Continue to simmer for 5-7 minutes, stirring frequently until the sauce thickens to a luscious consistency. Then remove the sauce from heat.
- Cool Slightly: Let the baked pudding set for 5 minutes after removing from the oven to firm up slightly for easier slicing.
- Serve: Slice the pudding, generously drizzle with warm toffee sauce, and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Notes
- For best results, use soft Medjool dates for a naturally sweet and moist pudding.
- You can make the toffee sauce ahead of time and reheat gently before serving.
- Store any leftover pudding and sauce separately in the refrigerator and reheat before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Serving with vanilla ice cream adds a delicious contrast of temperatures and textures.
