Description
A classic British dessert, Sticky Toffee Pudding features a moist date-infused sponge cake paired with a rich, luscious toffee sauce. This comforting treat is perfect for cozy evenings and serves six generously, with a delightful combination of sweet, sticky, and buttery flavors.
Ingredients
Scale
For the Pudding:
- 250g pitted dates, chopped
- 1 teaspoon baking soda
- 200ml boiling water
- 75g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175g all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
For the Toffee Sauce:
- 200g dark brown sugar
- 200ml double cream
- A splash of vanilla extract
Instructions
- Prepare the Dates: Place chopped dates and baking soda in a saucepan with boiling water. Simmer over medium heat for about 5 minutes until softened. Remove from heat and set aside to cool slightly.
- Make the Batter: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, taking care not to overmix the batter to keep the pudding light.
- Combine Dates and Batter: Mash the softened dates lightly with a fork to break them up, then fold them into the batter until evenly distributed.
- Bake the Pudding: Preheat the oven to 180°C (350°F). Grease a suitable baking dish and pour in the batter, smoothing the surface evenly. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean, indicating the pudding is cooked through.
- Make the Toffee Sauce: While baking, combine dark brown sugar, double cream, and a splash of vanilla extract in a saucepan over medium heat. Stir continuously until the mixture reaches a boil, then reduce the heat and simmer gently for a few minutes until it thickens into a smooth, glossy sauce.
- Serve: Allow the pudding to cool slightly before slicing. Serve warm, generously drizzled with the warm toffee sauce. Optionally, add a scoop of vanilla ice cream or whipped cream for an extra indulgent touch.
Notes
- Ensure not to overmix the batter after adding the flour to maintain a tender pudding texture.
- Soaking dates in boiling water with baking soda softens them and intensifies their sweetness.
- The toffee sauce can be made in advance and gently reheated before serving.
- For a dairy-free version, substitute butter with margarine and double cream with coconut cream.
