Sticky Toffee Pudding
Indulge in the rich, comforting decadence of this classic Sticky Toffee Pudding, a timeless British dessert that's perfect for any special occasion. Made with tender, moist sponge infused with chopped pitted dates and a hint of vanilla, this dessert is topped with a luscious, buttery toffee sauce that soaks into every bite. The combination of sweet, caramelized flavors and soft textures makes it utterly irresistible. With simple pantry staples like self-raising flour, light brown sugar, and heavy cream, this recipe comes together in just over an hour, making it an ideal treat for dinner parties or cozy family gatherings. Serve it warm, drizzled with extra toffee sauce, and pair with whipped cream or a scoop of vanilla ice cream to take this dessert to the next level. Perfectly indulgent and unbelievably satisfying, this Sticky Toffee Pudding will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 225 grams Pitted dates
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 85 grams Unsalted butter (softened)
- 170 grams Caster sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 200 grams Self-raising flour
- 1 teaspoon Baking powder
- 200 grams Light brown sugar
- 200 ml Heavy cream
- 100 grams Unsalted butter
Instructions
Preheat your oven to 180°C (350°F). Grease an 8-inch square baking dish and set aside.
Chop the pitted dates into small pieces, then place them into a medium bowl. Pour the boiling water over the dates and stir in the baking soda. Set aside to cool for about 10 minutes.
In a separate large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Sift together the self-raising flour and baking powder, and fold them into the wet mixture until just combined.
Gently fold the cooled date mixture into the batter, including any remaining liquid, until fully incorporated.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding is baking, make the toffee sauce. In a saucepan, combine the light brown sugar, heavy cream, and butter. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth and thickened, about 5 minutes.
Once the pudding is baked, remove it from the oven and let it rest for 5 minutes. Poke small holes across the surface with a skewer or fork.
Pour half of the toffee sauce over the warm pudding, allowing it to seep into the cake. Serve the remaining sauce on the side.
Serve the sticky toffee pudding warm, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
4930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 694.8 g | 253% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 521.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 397 mg | 31% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2220 mg | 47% | |
*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.
