Date Pudding with Toffee Sauce Sticky Toffee Pudding
Indulge in the ultimate comfort dessert with this decadent Date Pudding with Toffee Sauce, better known as Sticky Toffee Pudding! This classic British treat combines a moist sponge cake infused with sweet, caramelized pitted dates and a hint of vanilla, creating an irresistibly rich and tender texture. The show-stopping element is the luscious homemade toffee sauce, made with butter, cream, and dark brown sugar, poured generously over the warm pudding to soak into every corner. Perfectly balanced with subtle notes of sweetness and a touch of salt, this dessert is a guaranteed crowd-pleaser. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly luxurious dining experience that’s perfect for holidays or special occasions. Quick to prepare in just under an hour, this Sticky Toffee Pudding recipe is a surefire way to impress and satisfy every sweet tooth!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Water
- 1 teaspoon Baking soda
- 75 grams Unsalted butter (softened)
- 150 grams Light brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 250 ml Heavy cream
- 100 grams Unsalted butter (for sauce)
- 150 grams Dark brown sugar
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch square or round baking pan.
In a small saucepan, combine the pitted dates and water. Bring to a boil, then reduce the heat and simmer for about 5 minutes until the dates are soft.
Remove from heat and stir in the baking soda. The mixture will become frothy. Set aside to cool slightly.
In a mixing bowl, cream the softened butter and light brown sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gently fold in the sifted flour, baking powder, and salt until just combined.
Stir the slightly cooled date mixture into the batter until evenly mixed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
While the pudding bakes, prepare the toffee sauce by heating the heavy cream, unsalted butter, and dark brown sugar in a saucepan over medium heat.
Stir continuously until the sugar has dissolved and the sauce thickens slightly, about 5-7 minutes. Stir in the vanilla extract and remove from heat.
Once the pudding is baked, let it cool slightly, then poke small holes on the surface with a skewer.
Pour half of the warm toffee sauce over the pudding, allowing it to soak in.
Serve the pudding warm, sliced into portions, with the remaining toffee sauce drizzled over the top. Pair with vanilla ice cream or whipped cream for extra indulgence.
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 603.7 g | 220% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 430.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 482 mg | 37% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
