Decadent Classic Sticky Toffee Pudding
A rich, moist British dessert made with dates and topped with an indulgent toffee sauce. This warm pudding delivers deep caramel flavors and a wonderfully tender crumb.
Equipment
- 20cm square baking tin
- Electric mixer
- Mixing bowls
- Saucepan
- Parchment paper
Ingredients
- 200 g pitted dates roughly chopped
- 250 ml boiling water
- 1 teaspoon baking soda
- 75 g unsalted butter softened
- 150 g dark brown sugar
- 2 large eggs
- 175 g self-raising flour
- 1 teaspoon vanilla extract
- 200 ml double cream for sauce
- 100 g dark brown sugar for sauce
- 50 g unsalted butter for sauce
- 1 teaspoon vanilla extract for sauce
- 1 pinch sea salt
Instructions
- Heat oven to 180°C. Butter a 20cm square baking tin and line with parchment paper.
- Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let soak for 15 minutes until softened.
- Beat butter and sugar together until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each.
- Fold in flour and vanilla extract until just combined. Pour in the date mixture with all liquid and fold gently.
- Pour batter into prepared tin and bake for 35 minutes until firm on top and a skewer comes out clean.
- For sauce, combine cream, sugar, butter, vanilla, and salt in a saucepan over medium heat. Stir until melted and simmer for 5 minutes until thickened.
- When pudding is done, poke holes all over with a skewer and pour half the toffee sauce over the top. Let it soak in for a few minutes.
- Serve warm portions with remaining toffee sauce and vanilla ice cream or cream.
Notes
- Use Medjool dates for best results
- Don't skip soaking the dates in baking soda water
- Pudding tastes even better the next day
- Store pudding and sauce separately in the fridge
- Reheat individual portions in microwave for 30 seconds
- Can be frozen for up to 3 months