Sticky Toffee Pudding
A classic British dessert featuring rich flavors of dates and warm toffee sauce, perfect for any occasion.
Ingredients
For the Pudding
- 1 cup chopped pitted dates soft and moist
- 1 cup boiling water to soak the dates
- 1 tsp baking soda
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Toffee Sauce
- 1/2 cup unsalted butter for the sauce
- 1 cup dark brown sugar
- 1 cup heavy cream
- 1 tsp vanilla extract for the sauce
- 1 pinch salt
Instructions
Preparation
- Place chopped dates in a small bowl and pour boiling water over them. Add baking soda and stir gently. Let soak for about 10 minutes.
- Preheat the oven to 350°F (175°C) and prepare a baking dish by greasing with butter or lining with parchment paper.
- In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, combine all-purpose flour, baking powder, and salt. Gradually fold into the wet mixture.
- Mash soaked dates lightly with a fork and fold them into the batter gently.
- Pour the batter into the prepared baking dish and spread evenly.
Baking
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted comes out clean.
Making the Toffee Sauce
- In a saucepan over medium heat, melt the reserved butter for the sauce.
- Add dark brown sugar and stir until dissolved, then whisk in heavy cream, vanilla extract, and a pinch of salt. Simmer for about 5 minutes.
Serving
- Allow pudding to cool for 5 minutes after baking, then pour warm toffee sauce over the top before serving.
Notes
For a delicious touch, serve warm with vanilla ice cream or whipped cream. Garnish with mint or powdered sugar for presentation. Store any leftovers in an airtight container in the refrigerator for up to 3 days.