Description
Classic Sticky Toffee Pudding is a rich and moist dessert featuring sweet Medjool dates baked into a tender cake, topped with a luscious homemade toffee sauce. This comforting British treat is perfect for special occasions or a cozy night in.
Ingredients
Scale
Pudding
- 1 cup Medjool dates (pitted and chopped)
- 2 cups water
- 1/2 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
Toffee Sauce
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish to prevent sticking and ensure even cooking.
- Prepare Dates: In a small pot, simmer chopped Medjool dates in 2 cups of water for about five minutes until they become soft and plump, then mash them to create a thick date paste.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and dark brown sugar until the mixture is light and fluffy, which adds airiness to the batter.
- Add Eggs and Dry Ingredients: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Gradually incorporate the all-purpose flour and baking powder, mixing gently until just combined, then fold in the mashed date mixture carefully to maintain batter lightness.
- Bake the Pudding: Pour the prepared batter into the greased baking dish and bake in the preheated oven for approximately 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, prepare the toffee sauce by gently heating the heavy cream, dark brown sugar, unsalted butter, and vanilla extract over low heat. Stir consistently until the sugar and butter melt and the sauce is bubbly and smooth.
- Serve: Once baked, allow the pudding to cool slightly. Serve warm, generously drizzled with the homemade toffee sauce for an indulgent dessert experience.
Notes
- You can soak the dates overnight for a richer texture instead of simmering.
- Use a light or dark brown sugar based on your flavor preference.
- The toffee sauce can be made ahead and gently reheated when serving.
- Serve with vanilla ice cream or whipped cream for added decadence.
- Ensure not to overmix the batter to keep the pudding tender.
