Sticky Toffee Date Pudding
Indulge in the ultimate dessert comfort food with this Sticky Toffee Date Pudding, a decadent classic that's rich, moist, and irresistibly sweet. This recipe showcases naturally sweet pitted dates, which are softened and pureed to give the sponge cake its signature tenderness. Topped with a luscious homemade toffee sauce made from brown sugar, butter, and cream, this dessert strikes the perfect balance between gooey and airy. Perfect for cozy gatherings or special celebrations, this pudding is baked to golden perfection and served warm, making it an ideal pairing with a scoop of vanilla ice cream or a dollop of whipped cream. With simple ingredients and easy-to-follow steps, this luxurious dessert will wow your guests and quickly become a family favorite. Keywords: sticky toffee pudding, date dessert recipe, toffee sauce, warm dessert, classic British pudding.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 75 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 175 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 200 grams Light brown sugar
- 100 grams Unsalted butter (for sauce)
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch square or round baking dish, or line it with parchment paper.
In a medium-sized bowl, combine the pitted dates and boiling water. Stir in the baking soda and let the mixture sit for 10–15 minutes to soften.
Using a blender or food processor, puree the softened dates along with their soaking liquid until smooth. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, alternating with the date puree. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce: In a saucepan over medium heat, combine the light brown sugar, 100 grams of butter, and the heavy cream. Stir constantly until the sauce thickens and begins to bubble gently, about 5–7 minutes. Remove from heat and stir in the vanilla extract.
Once the pudding is baked, let it cool slightly for 10 minutes. Poke small holes across the surface with a skewer or fork, and pour half of the warm toffee sauce over the top, letting it soak in.
Serve the sticky toffee date pudding warm with the remaining toffee sauce drizzled over each portion. Optional: Pair with ice cream or whipped cream for an extra indulgent treat.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 60.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 253 mg | 5% | |
*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.
