Description
This classic Sticky Toffee Pudding recipe features a moist date cake drenched in a rich, buttery toffee sauce. Perfectly sweet and comforting, it’s served warm with optional whipped cream or vanilla ice cream, making it an irresistible British dessert favorite.
Ingredients
Scale
For the 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
For the Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
Optional
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prepare for baking the pudding.
- Soften Dates: In a bowl, combine the chopped dates and baking soda, then pour over the boiling water. Allow this mixture to sit for 5-10 minutes until the dates soften and absorb the liquid.
- Mix Butter and Sugar: Beat the softened butter and 1/2 cup brown sugar together until the mixture is fluffy, usually about 3-4 minutes, creating a light base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing. Then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Form Batter: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overworking the batter. Then fold in the softened date mixture gently.
- Bake the Pudding: Pour the batter into the prepared cake pan, spreading it evenly, and bake in the preheated oven for 30-35 minutes or until the pudding is firm and a toothpick inserted in the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Add the heavy cream, 3/4 cup brown sugar, vanilla extract, and a pinch of salt. Stir continuously until the mixture comes to a simmer.
- Simmer Sauce: Allow the sauce to simmer gently for 5-7 minutes, stirring often, until it thickens to a creamy toffee consistency. Remove from heat to prevent burning.
- Rest the Pudding: After baking, let the pudding rest for 5 minutes to set and cool slightly for easier slicing.
- Serve: Slice the pudding, drizzle generously with the warm toffee sauce, and serve immediately with optional whipped cream or vanilla ice cream for added indulgence.
Notes
- Ensure the dates are well-soaked for maximum softness and moisture in the pudding.
- A toothpick test helps confirm when the pudding is fully baked.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Serving warm enhances the flavor and texture of both the pudding and sauce.
- Leftovers can be refrigerated and gently reheated, adding extra sauce if needed.
