English Sticky Toffee Pudding
Indulge in the decadence of classic English Sticky Toffee Pudding, a timeless dessert that's the ultimate comfort food. This rich and moist sponge cake is made with sweet pitted dates blended into the batter, creating a soft texture and deep flavor. What truly sets this recipe apart is the luxurious homemade toffee sauce, crafted from dark brown sugar, butter, and double cream, then poured generously over the warm pudding for an irresistibly caramelized finish. Perfectly balanced with vanilla undertones, this dessert is a crowd-pleaser, whether served with a dollop of cream, a scoop of ice cream, or a drizzle of custard. Quick to prepare and hard to resist, this heavenly treat is the perfect ending to any meal, from cozy family dinners to festive gatherings.
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Recipe Information
Ingredients
- 175 g Pitted dates
- 250 ml Boiling water
- 1 tsp Baking soda
- 85 g Unsalted butter (softened)
- 140 g Caster sugar
- 2 units Large eggs
- 175 g Self-raising flour
- 1 tsp Vanilla extract
- 200 g Dark brown sugar
- 100 g Unsalted butter (for toffee sauce)
- 200 ml Double cream
- 1 tsp Vanilla extract (for toffee sauce)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a deep baking dish or pudding basin.
Place the pitted dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for about 10 minutes to soften the dates.
Using a food processor or blender, blend the date mixture until smooth. Set aside.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift in the self-raising flour and fold gently into the batter until combined.
Fold the date mixture into the batter until evenly incorporated.
Pour the batter into the prepared dish and smooth the top with a spatula.
Bake for 35-40 minutes, or until the pudding is well-risen, golden, and a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce. Combine the dark brown sugar, butter, and double cream in a saucepan over medium heat.
Stir continuously until the butter is melted and the sugar is dissolved. Allow the mixture to come to a boil, then reduce the heat and simmer for 2-3 minutes until thickened slightly.
Remove the toffee sauce from the heat and stir in the vanilla extract.
Once the pudding is baked, poke small holes all over the surface with a skewer. Pour half of the toffee sauce evenly over the pudding and let it soak in for 5 minutes.
Serve the warm sticky toffee pudding with the remaining toffee sauce drizzled on top. Accompany with cream, ice cream, or custard as desired.
Nutrition Facts
Calories |
4821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 161.0 g | 805% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 609.3 g | 222% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 457.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 523 mg | 40% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2003 mg | 43% | |
*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.
