Description
Sticky Toffee Pudding is a classic British dessert that’s loved for its rich, moist date cake drenched in a luscious toffee sauce. This indulgent treat is perfect for any occasion, offering a delightful balance of sweet and savory flavors. Whether served with whipped cream or vanilla ice cream, it promises to satisfy your sweet tooth and leave you craving more. Try this easy, comforting recipe and bring a taste of tradition to your table today.
Ingredients
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
To Serve:
Whipped cream or vanilla ice cream (optional)
Instructions
For the Pudding:
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix chopped dates with baking soda and pour over the boiling water. Let it sit for 5-10 minutes until the dates soften.
- Beat softened butter and brown sugar together until fluffy, about 3-4 minutes.
- Add eggs and vanilla extract, one at a time, beating well after each.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet ingredients until just combined.
- Add the date mixture and fold gently.
- Pour the batter into the prepared pan, spreading evenly. Bake for 30-35 minutes or until firm and a toothpick comes out clean.
For the Toffee Sauce:
- In a saucepan over medium heat, melt butter, cream, brown sugar, vanilla, and a pinch of salt. Stir until simmering.
- Simmer for 5-7 minutes, stirring often, until the sauce thickens. Remove from heat.
To Serve:
- Let the pudding set for 5 minutes after baking.
- Slice, drizzle with warm toffee sauce, and serve with whipped cream or vanilla ice cream.
Notes
Gluten-Free Version: Swap all-purpose flour for a gluten-free flour blend.
Vegan Option: Replace butter with dairy-free margarine and eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Extra Flavor: Add cinnamon or ginger for a spiced twist.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. The toffee sauce can be refrigerated separately.
Reheating: Warm in the microwave or oven, then drizzle with heated toffee sauce.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
