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Sticky Toffee Pudding

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4.6 from 83 reviews

A rich and comforting dessert featuring moist sponge cake and a velvety toffee sauce, perfect for any occasion.

Ingredients

Scale
  • 200g pitted dates
  • 250ml boiling water
  • 1 tsp baking soda
  • 100g unsalted butter, softened
  • 75g brown sugar
  • 75g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200g all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 150ml heavy cream
  • 100g dark brown sugar (for sauce)
  • 50g unsalted butter (for sauce)
  • 1 tsp vanilla extract (for sauce)

Instructions

  1. Preheat the oven to 180°C (350°F) and grease a baking dish generously.
  2. Combine the pitted dates with boiling water and baking soda. Let soak for 10 minutes and mash until smooth.
  3. Cream the softened butter, brown sugar, and granulated sugar until fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  5. Fold in the mashed date mixture into the wet ingredients.
  6. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add to the wet mixture, stirring until just combined.
  7. Pour the batter into the greased baking dish and smooth the top.
  8. Bake for 30-35 minutes, or until a toothpick comes out clean.
  9. Combine the heavy cream, brown sugar, butter, and vanilla in a saucepan and stir over medium heat until smooth for the sauce.
  10. Serve warm, drizzled with toffee sauce and optional whipped cream or ice cream.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Nutrition

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

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