Description
This classic Sticky Toffee Pudding features moist date cake soaked with rich, buttery toffee sauce. Perfectly spiced and served warm with a drizzle of extra sauce and optional vanilla ice cream or whipped cream, this comforting British dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Pudding
- 1 cup chopped dates, pitted
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dates: Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften and break down the dates.
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Make Batter: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, creating a creamy base. Add the eggs one at a time, beating thoroughly after each addition to incorporate air, then stir in the vanilla extract. Gently fold in the flour mixture followed by the softened date mixture, combining until a smooth batter forms.
- Bake the Pudding: Pour the prepared batter into the greased baking dish and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Prepare the Toffee Sauce: While the pudding is baking, melt the butter in a saucepan over medium heat. Add the brown sugar and heavy cream, stirring constantly as the mixture comes to a gentle boil. Allow it to cook for 3-4 minutes until thickened slightly. Remove from heat and stir in the vanilla extract for flavor.
- Assemble and Serve: Once the pudding is out of the oven and still warm, poke holes all over the surface with a skewer or fork. Pour half of the toffee sauce over the pudding allowing it to soak into the holes. Let it absorb for 10 minutes before serving. Drizzle with remaining toffee sauce and serve warm, optionally accompanied by vanilla ice cream or whipped cream for an indulgent finish.
Notes
- For extra moist pudding, ensure the date mixture is well softened by soaking for the full 10 minutes.
- Use room temperature butter and eggs to help the batter mix smoothly and create a lighter texture.
- To make ahead, the pudding can be baked and stored in the refrigerator; reheat before serving and pour warm toffee sauce on top.
- Serving with vanilla ice cream or whipped cream adds a creamy contrast to the rich toffee flavor.
- Use a skewer to poke holes evenly across the pudding surface to allow better toffee sauce absorption.
