Indulge in the warm, comforting sweetness of traditional sticky toffee pudding. This classic British dessert is a favorite for its rich flavors and decadent sauce. Perfect for any occasion, it turns a simple meal into a memorable feast. The combination of moist sponge cake and luscious toffee sauce makes it a true delight for dessert lovers.
Imagine digging into a warm piece of cake drenched in velvety toffee sauce, served with a scoop of creamy vanilla ice cream. This sticky toffee pudding is the kind of dessert that wraps you in a sweet embrace, leaving you craving just one more bite.
Whether you’re hosting a dinner party or simply treating yourself after a long day, this recipe for sticky toffee pudding will impress everyone at the table.
The Ultimate Sticky Toffee Pudding
This sticky toffee pudding features a moist and soft sponge, enriched with finely chopped dates, and topped with a rich, buttery toffee sauce. The taste is a harmonious blend of sweetness and depth, making it an irresistible dessert.
Ingredients
- 200g pitted dates, chopped
- 250ml boiling water
- 1 teaspoon baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 200g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- For the toffee sauce:
- 100g unsalted butter
- 200g brown sugar
- 250ml double cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Grease a baking dish.
- In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes to soften the dates.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition.
- Fold in the date mixture, then sift in the flour and baking powder, along with the vanilla extract, and mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake in the oven for 30-35 minutes, or until a skewer inserted comes out clean.
- For the toffee sauce, melt the butter in a saucepan over medium heat. Add the brown sugar and cream, stirring until smooth. Bring to a gentle boil and cook for 2-3 minutes until slightly thickened. Stir in the vanilla.
- Once the pudding is baked, remove it from the oven and let it cool slightly. Serve warm, drizzled with the toffee sauce and a scoop of vanilla ice cream or whipped cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 portions
- Calories: 350 kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 50g
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