Sticky Toffee Pudding Recipe
Indulge in this classic Sticky Toffee Pudding recipe, a rich and moist dessert topped with a luscious toffee sauce. Perfect for any occasion, this traditional British treat is a crowd-pleaser. Serve it warm with cream, custard, or ice cream for the ultimate comfort dessert.
Equipment
- Mixing bowls
- Electric mixer (optional)
- Baking dish (8x8 inches or similar)
- Saucepan
- Spatula
- Skewer or toothpick
Ingredients
- For the Cake:
- 200 g 1 cup pitted dates, finely chopped
- 250 ml 1 cup boiling water
- 1 tsp baking soda
- 100 g ½ cup unsalted butter, softened
- 175 g ¾ cup brown sugar
- 2 large eggs
- 175 g 1½ cups self-raising flour
- 1 tsp vanilla extract
- For the Toffee Sauce:
- 200 g 1 cup brown sugar
- 100 g ½ cup unsalted butter
- 250 ml 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) and grease a pudding dish.
- Soak the dates: Put the chopped dates into a bowl, cover with boiling water, and add baking soda. Let stand for 5 minutes, then mash to a paste.
Make the cake batter:
- In a big bowl, beat together butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, beating well after each. Stir in vanilla extract.
- Gently fold in the flour and mashed date mixture until evenly combined.
To Bake The Cake:
- Have the batter in the prepared baking dish and bake for 30-35 minutes, or a toothpick inserted comes out clean.
Make the toffee sauce:
- Place the butter, brown sugar, and cream in a saucepan and set it over medium heat. Cook, stirring, until the sugar dissolves and the sauce thickens (about 5 minutes). Take off the heat and stir in vanilla.
Assemble:
- Poke holes in the warm cake with a skewer and pour some toffee sauce over it. Allow it to soak for a few minutes.
Serve and enjoy:
- Serve warm slices with additional toffee sauce and a side of cream, custard, or vanilla ice cream.
Notes
For a deeper flavor, replace part of the heavy cream in the sauce with dark treacle or molasses.
This dessert can be made ahead and reheated before serving.
You can freeze the cake and toffee sauce separately for up to 3 months.
This dessert can be made ahead and reheated before serving.
You can freeze the cake and toffee sauce separately for up to 3 months.