Description
This classic Sticky Toffee Pudding features moist chunks of dates soaked in boiling water and baking soda, combined into a fluffy batter and baked to perfection. Served warm with a luscious homemade caramel sauce made from brown sugar, butter, cream, and vanilla, this dessert is an indulgent treat perfect for any occasion.
Ingredients
Scale
Pudding
- 200g (1 cup) pitted dates, chopped
- 250ml (1 cup) boiling water
- 1 tsp baking soda
- 85g (6 tbsp) unsalted butter, softened
- 150g (¾ cup) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g (1 â…“ cups) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon (optional)
- Pinch of salt
Caramel Sauce
- 200g (1 cup) brown sugar
- 100g (7 tbsp) unsalted butter
- 250ml (1 cup) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Soak the Dates: Place the chopped dates in a bowl and pour boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften the dates and develop flavor.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Blend Date Mixture: Using a blender or food processor, blend the soaked dates and water mixture until smooth. Fold this smooth date paste gently into the butter and sugar mixture until combined.
- Combine Dry Ingredients: Sift together the flour, baking powder, ground cinnamon (if using), and a pinch of salt. Gradually fold these dry ingredients into the wet mixture, mixing just until combined to avoid tough batter.
- Prepare and Bake: Pour the batter into a greased or lined baking dish and smooth the top. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Make Caramel Sauce: While the pudding bakes, combine the brown sugar, butter, heavy cream, vanilla extract, and a pinch of salt in a saucepan. Heat over medium heat, stirring constantly until the sugar has dissolved and the sauce is smooth and thickened slightly.
- Serve: Once baked, serve the sticky toffee pudding warm, generously drizzled with the freshly made caramel sauce. Optionally, add a scoop of ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Soaking the dates with baking soda softens them for a better texture and enhances the sweetness.
- Do not overmix the batter after adding flour to keep the pudding tender.
- Check the pudding around the 30-minute mark as ovens may vary in temperature.
- The caramel sauce can be prepared ahead and gently reheated before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
