Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1.5 cups Medjool dates, pitted and chopped; 1 cup Boiling water; 1 tsp Baking soda; 5 tbsp Unsalted butter, softened; 1 cup Dark brown sugar, packed; 2 units Large eggs; 1.25 cups Self-raising flour; 1 tsp Vanilla extract; 0.6 cup Heavy cream (for the sauce); 0.5 cup Unsalted butter (for the sauce); 0.5 cup Dark brown sugar (for the sauce)

Desserts

Sticky Toffee Pudding

Experience the ultimate British comfort food with this moist, date-infused sponge cake. Every bite is perfectly balanced with a warm, velvety toffee sauce that seeps into the sponge for a truly decadent finish.

Prep

20m

Cook

35m

Serves

Calories

645kcal

Qty	Ingredient
1.5 cups 225 g	Medjool dates, pitted and chopped
1 cup 250 ml	Boiling water
1 tsp 5 g	Baking soda
5 tbsp 75 g	Unsalted butter, softened
1 cup 175 g	Dark brown sugar, packed
2 units 2 units	Large eggs
1.25 cups 175 g	Self-raising flour
1 tsp 5 ml	Vanilla extract
0.6 cup 150 ml	Heavy cream (for the sauce)
0.5 cup 115 g	Unsalted butter (for the sauce)
0.5 cup 115 g	Dark brown sugar (for the sauce)

2 Method

Step 1. Preheat your oven to 350°F (180°C) and grease an 8x8 inch baking dish.

Step 2. Place the chopped dates and baking soda in a bowl, pour the boiling water over them, and let sit for 10 minutes. Mash or blend into a thick paste.

Step 3. In a separate bowl, cream together the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.

Step 4. Gently fold in the self-raising flour until just combined, then stir in the date mixture (including the liquid).

Step 5. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a skewer comes out clean.

Step 6. While the pudding bakes, make the sauce: Combine the butter, brown sugar, and heavy cream in a saucepan over medium heat. Bring to a gentle simmer and cook for 3-5 minutes until thickened.

Step 7. Once the pudding is out of the oven, poke small holes all over the surface with a skewer and pour half of the warm sauce over it. Let it soak for 5 minutes.

Step 8. Serve warm with the remaining sauce and a scoop of vanilla ice cream or custard.

·
Use Medjool dates if possible; they are naturally sweeter and softer, resulting in a better texture.
·
Don't overmix the batter once you add the flour, as this can make the sponge tough rather than light.
·
For an extra-sticky finish, place the sauced pudding under the broiler for 1-2 minutes until bubbly.
·
The pudding can be made a day in advance; simply reheat it in the oven to restore the gooey texture.

? FAQ

Can I use regular dates instead of Medjool?

Yes, but you may need to soak them for an extra 5 minutes as they are often drier and firmer than Medjool dates.

What if I don't have self-raising flour?

You can make your own by mixing 1.25 cups of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.

Can Sticky Toffee Pudding be frozen?

Absolutely. Freeze the sponge and sauce separately. Thaw overnight and reheat in the oven or microwave before serving.

Is Sticky Toffee Pudding supposed to be wet?

The sponge should be very moist, and once the toffee sauce is poured over, it becomes 'sticky' and slightly saturated, which is the traditional texture.

Statement

Sticky Toffee Pudding

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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