Description
Decadent Classic Sticky Toffee Pudding – A Sweet Delight
Ingredients
Scale
- 1 cup Medjool dates, pitted and chopped
- 2 cups water
- 1/2 cup unsalted butter, softened (for pudding)
- 1 cup dark brown sugar (for pudding)
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup heavy cream (for sauce)
- 1/2 cup dark brown sugar (for sauce)
- 2 tbsp unsalted butter (for sauce)
- 1 tsp vanilla extract
Instructions
- Chop 1 cup Medjool dates. Place in a heatproof bowl. Pour 2 cups water over the dates. Let sit for 15-20 minutes until softened, then mash into a coarse purée. Set aside to cool.
- Preheat oven to 180°C (350°F). Grease an 8-inch baking dish. In a large mixing bowl, cream 1/2 cup softened unsalted butter and 1 cup dark brown sugar until light and fluffy. Beat in 2 large eggs, one at a time, until fully incorporated. Fold in the cooled date purée. Sift 1 cup all-purpose flour and 1 tsp baking powder over the mixture, then gently fold until just combined and no streaks of dry flour remain.
- Pour the luscious pudding batter into the prepared dish and spread evenly. Bake for approximately 35-45 minutes, or until beautifully risen, golden brown on top, and a wooden skewer inserted into the center comes out clean. Remove from oven and let cool in the dish for 10-15 minutes.
- While the pudding cools, prepare the sauce. In a medium saucepan, combine 2 tbsp unsalted butter and 1/2 cup dark brown sugar. Place over medium heat, stirring until butter is melted and sugar mostly dissolved. Bring to a gentle simmer for 2-3 minutes, stirring continuously. Carefully pour in 1/2 cup heavy cream; whisk constantly until smooth. Bring back to a very gentle simmer and cook for another 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in 1 tsp vanilla extract.
- While the pudding is still warm, use a skewer or fork to poke several holes all over its top surface. Pour about half to two-thirds of the warm sticky toffee sauce evenly over the pudding, letting it soak in for a few minutes. Serve warm, cut into generous portions, with an extra drizzle of the remaining warm sauce. For ultimate indulgence, pair with a scoop of vanilla ice cream, whipped cream, or custard. Store any leftovers covered in the refrigerator for up to 3-4 days and reheat gently in the microwave or oven.
Notes
- Serve warm for best taste.
- Leftovers can be stored in the refrigerator for up to 3-4 days.
- Reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg