Sticky Date Pudding
Dive into indulgence with this rich and comforting Sticky Date Pudding recipe—a quintessential dessert oozing with decadence! Featuring tender sponge cake infused with luscious pitted dates and vanilla, each bite is a symphony of warm, caramelized flavors. The magic unfolds as it’s crowned with a velvety homemade toffee sauce, crafted from butter, brown sugar, and heavy cream, all simmered to perfection. Perfectly baked in just 40 minutes, this pudding is an ideal treat for dinner parties or cozy gatherings. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. Keywords: sticky date pudding, toffee sauce recipe, indulgent desserts, caramel-flavored cake, homemade pudding.
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Recipe Information
Ingredients
- 250 grams pitted dates
- 250 milliliters water
- 1 teaspoon baking soda
- 75 grams unsalted butter
- 150 grams brown sugar
- 2 large eggs
- 150 grams self-raising flour
- 1 teaspoon vanilla extract
- 100 grams unsalted butter
- 200 grams brown sugar
- 250 milliliters heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 180°C (350°F). Lightly grease and line the base of an 8-inch square baking pan.
Coarsely chop the dates and place them in a saucepan with the water. Bring to the boil, then remove from heat and stir in the baking soda. Set aside to cool for about 10 minutes.
In a mixing bowl, cream together the 75g of butter and 150g of brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition.
Gradually fold in the cooled date mixture, self-raising flour, and 1 teaspoon of vanilla extract until combined. Pour the batter into the prepared baking pan.
Bake in preheated oven for 30-35 minutes, or until the pudding has risen and a skewer inserted into the center comes out clean.
To make the toffee sauce, melt the 100g of butter and 200g of brown sugar together in a saucepan over low heat. Stir in the 250ml cream and 1 teaspoon of vanilla extract, then bring to a gentle simmer and cook for 2-3 minutes, stirring constantly until the sauce thickens slightly.
Once the pudding is baked, let it cool in the pan for 5 minutes. Invert onto a serving plate or cut it directly from the pan.
Serve the sticky date pudding warm, generously drizzled with the toffee sauce, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 336% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 646.7 g | 235% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 507.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 583 mg | 45% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2560 mg | 54% | |
*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.
