Sticky Date Pudding with Toffee Sauce
Indulge in the ultimate comfort dessert with this Sticky Date Pudding with Toffee Sauce—a rich, moist cake made with softened pitted dates and delicately flavored with vanilla. This classic recipe is topped off with a luxurious homemade toffee sauce, made from brown sugar, butter, and double cream for an irresistibly sweet finish. Perfectly baked in just 40 minutes, this pudding is an elegant yet approachable treat for gatherings or cozy nights in. Serve it warm, generously drizzled with the caramel-like sauce, and pair with vanilla ice cream or whipped cream for the ultimate dessert experience. Perfect for impressing guests or satisfying your sweet tooth, this timeless dessert is as comforting as it is decadent.
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Recipe Information
Ingredients
- 200 grams pitted dates
- 250 ml boiling water
- 1 teaspoon baking soda
- 60 grams unsalted butter
- 150 grams caster sugar
- 2 large eggs
- 175 grams self-raising flour
- 1 teaspoon vanilla extract
- 200 grams brown sugar
- 300 ml double cream
- 70 grams unsalted butter (for sauce)
- 1 teaspoon vanilla extract (for sauce)
Instructions
Preheat the oven to 180°C (350°F) and lightly grease an 8-inch square baking dish.
Chop the dates into small pieces and place them in a bowl. Pour the boiling water over the dates and add the baking soda. Stir and let the mixture sit for 10 minutes to soften the dates.
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Sift the self-raising flour into the bowl and gently fold it into the wet mixture.
Once the dates have softened, mash them slightly with a fork and fold them (along with the water) into the batter until evenly combined.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce. Combine the brown sugar, double cream, butter, and vanilla extract in a small saucepan.
Heat the saucepan over medium heat, stirring constantly, until the sugar has dissolved and the mixture begins to simmer. Continue simmering for 2-3 minutes, then remove from heat.
Once the pudding is baked, allow it to cool slightly before cutting into portions.
Serve warm with a generous drizzle of toffee sauce on top. Optionally, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 61.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 313 mg | 7% | |
*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.
