Description
This classic Sticky Toffee Pudding recipe features moist, date-packed cake covered with a rich, velvety toffee sauce. Baked to perfection and served warm, it’s a comforting British dessert perfect for any occasion. The pudding is enhanced by a luscious sauce made from butter, cream, brown sugar, and vanilla, and can be enjoyed with whipped cream or vanilla ice cream for an indulgent finish.
Ingredients
Scale
Pudding
- 1 1/2 cups pitted dates, chopped
- 1 teaspoon baking soda
- 1 1/4 cups boiling water
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
Serving
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Soften Dates: In a bowl, combine the chopped dates with baking soda, then pour over the boiling water. Let this mixture sit for 5-10 minutes until the dates soften and the water cools slightly.
- Cream Butter and Sugar: Beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract to combine fully.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Fold in Dates: Add the softened date mixture to the batter and gently fold to evenly distribute.
- Bake the Pudding: Pour the batter into the prepared cake pan, spreading evenly, and bake for 30-35 minutes or until firm and a toothpick inserted comes out clean.
- Prepare Toffee Sauce: While the pudding bakes, melt butter, cream, brown sugar, vanilla, and a pinch of salt in a saucepan over medium heat, stirring until the mixture simmers.
- Simmer Sauce: Continue to simmer the sauce for 5-7 minutes, stirring often until it thickens. Remove from heat and set aside.
- Rest and Serve: Allow the pudding to set for 5 minutes after removing it from the oven. Slice and serve warm, drizzled generously with the toffee sauce.
- Optional Serving: Top with whipped cream or vanilla ice cream to balance the rich toffee flavor and add a creamy texture.
Notes
- Using pitted dates is essential for texture; make sure they are chopped finely for even distribution.
- Soaking dates in boiling water with baking soda softens them and enhances their sweetness.
- Do not overmix the batter once the flour is added to keep the pudding tender.
- The toffee sauce can be prepared ahead and gently reheated before serving.
- Serve immediately after drizzling with sauce to enjoy the warm, gooey texture.
- For a dairy-free variation, substitute butter and cream with plant-based alternatives.
