Description
Experience the ultimate comfort dessert with this Sticky Toffee Pudding, featuring a moist date cake smothered in a rich toffee sauce. Perfect for any occasion, this indulgent treat is sure to delight your guests!
Ingredients
Scale
- 200g pitted dates, chopped
- 300ml boiling water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 200g brown sugar (for toffee sauce)
- 100g unsalted butter (for toffee sauce)
- 300ml heavy cream
- 1 tsp vanilla extract (for toffee sauce)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) square baking dish or a similar-sized ovenproof dish with butter and set it aside.
- In a medium bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, mixing until just combined.
- Fold in the date mixture, including the water, until well combined.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the pudding cool in the dish for about 10 minutes before serving.
- In a medium saucepan over medium heat, combine the brown sugar and butter. Stir until melted and sugar is dissolved.
- Slowly pour in the heavy cream while stirring. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
- Turn the pudding out onto a serving plate or leave it in the baking dish.
- Poke several holes in the top of the pudding with a skewer or toothpick.
- Warm the toffee sauce slightly if needed, then pour half over the pudding, allowing it to soak in.
- Serve warm, drizzled with the remaining toffee sauce, and enjoy with vanilla ice cream or whipped cream.
Notes
- For an extra touch of flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
- This pudding can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes