Description
Indulge in the ultimate comfort dessert with this Sticky Toffee Pudding recipe, featuring a rich, moist cake drenched in rich toffee sauce.
Ingredients
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For the pudding
- 1 cup pitted Medjool dates, roughly chopped
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3/4 cup lightly salted butter, softened, plus extra for greasing
- 1/4 cup dark brown sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1/3 cup milk
- 1 1/2 cups self-rising flour, plus extra for dusting
For the toffee sauce
- 2/3 cup heavy cream
- 1/2 cup dark brown sugar
- 1/3 cup lightly salted butter
Instructions
- Prepare the Dates: Pour 2/3 cup boiling water over the chopped dates and baking soda. Let the mixture sit for 10 minutes. Add the vanilla extract and mash with a fork until smooth.
- Preheat the Oven: Preheat your oven to 350°F. Grease a 9 x 13-inch baking dish and line the base with parchment paper. Alternatively, you can use 6 individual 3/4-cup ramekins – butter and lightly flour them before lining the bases with circles of parchment paper.
- Make the Batter: In a large bowl, beat the softened butter with both the dark and light brown sugars until smooth and creamy. Beat in the eggs one at a time, followed by the milk and the date mixture, mixing well after each addition. (The mixture might look split, but it will come together when you add the flour.)
- Sift in the self-rising flour and fold gently to combine. Pour the batter into the prepared baking dish or ramekins, smoothing the top.
- Bake: Bake for 35 minutes for the large dish, or 25 minutes for the individual ramekins, or until the pudding is golden and risen. If a wooden skewer comes out clean, it’s cooked through.
- Prepare the Toffee Sauce: While the pudding is baking, gently heat the heavy cream, dark brown sugar, and butter in a saucepan over low heat, stirring frequently until the mixture is smooth and combined.
- Finish and Serve: As soon as the pudding is done, remove it from the oven and spoon half of the warm toffee sauce over the top. Let it sit for 10 minutes.
- If using a large dish, cut the pudding into 8 pieces. Serve warm, with the remaining sauce on the side. You can optionally serve with crème fraîche or ice cream. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 509
- Sugar: 38.4 g
- Sodium: 187.9 mg
- Fat: 30 g
- Saturated Fat: 18.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5.2 g
- Cholesterol: 124.1 mg