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Sticky Toffee Pudding: The Ultimate British Comfort Dessert

Sticky toffee pudding on white plate drizzled with warm toffee sauce
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Indulge in the ultimate comfort dessert with this classic sticky toffee pudding recipe. This moist, date-filled sponge cake is drenched in a rich, warm toffee sauce, making it an irresistible treat for any occasion.

Ingredients

Scale
  • 1 ½ cups pitted dates, roughly chopped
  • 1 ¼ cups boiling water
  • 1 teaspoon baking soda
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (for sauce)
  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish.
  2. Place the chopped dates in a small bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10-15 minutes to soften.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Mash the date mixture with a fork until it forms a thick paste with some small date pieces remaining, then add it to the creamed butter mixture, mixing to combine.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, melt the butter, brown sugar, and heavy cream. Bring to a gentle boil, stirring constantly, for about 3-4 minutes until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
  9. Once the pudding is done, remove it from the oven. Using a skewer, poke 15-20 holes all over the top of the warm pudding.
  10. Pour about half of the warm toffee sauce over the pudding, allowing it to soak into the holes.
  11. Serve the pudding warm, with individual pieces drizzled with the remaining toffee sauce.

Notes

  • Make sure to use pitted dates to avoid any hard bits in the pudding. Medjool dates provide the richest flavor.
  • The baking soda in the date mixture helps to break down the dates, creating a softer texture.
  • Do not overmix the batter, as this can result in a tough pudding.
  • The toffee sauce can be made ahead of time and gently reheated before serving.
  • Store pudding with sauce for up to 3 days; sauce alone keeps for up to a week when refrigerated separately.

Nutrition

Find it online: https://www.benefitiany.com/sticky-toffee-pudding/