Description
Classic Sticky Toffee Pudding is a beloved British dessert featuring a moist date cake drenched in a rich, buttery toffee sauce. This comforting treat combines the natural sweetness of dates with a luscious, creamy sauce, perfect for serving warm with vanilla ice cream or whipped cream.
Ingredients
Scale
For the pudding:
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or individual ramekins to prevent sticking.
- Soften dates: In a bowl, combine the chopped dates with boiling water and baking soda. Let this mixture sit for 10 minutes to soften the dates, which will infuse moisture and flavor into the pudding.
- Cream butter and sugar: In a separate bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Beat in the eggs one at a time to incorporate air, then stir in the vanilla extract for added aroma and sweetness.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until combined to maintain a tender crumb. Then fold in the softened date mixture including any soaking liquid for moistness.
- Bake the pudding: Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Prepare the toffee sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Add brown sugar and heavy cream, stirring continuously until the mixture gently boils. Reduce the heat and simmer for 5–7 minutes until the sauce thickens. Remove from heat and stir in vanilla extract.
- Serve: Once the pudding is warm, poke holes on its surface and pour some toffee sauce over it, allowing the flavors to soak in. Serve the pudding topped with additional warm sauce and optionally a scoop of vanilla ice cream or whipped cream for extra indulgence.
Notes
- This dessert can be made ahead of time and reheated with extra toffee sauce before serving for convenience.
- For a richer, deeper flavor, consider using dark brown sugar instead of light brown sugar in both the pudding and the toffee sauce.
