Sticky Toffee Pudding W Butterscotch Sauce
Indulge in the ultimate dessert comfort with this Sticky Toffee Pudding with Butterscotch Sauce, a timeless classic that oozes warmth and decadence. Made with tender, date-infused sponge cake, this dessert boasts a moist, caramel-like texture that’s perfectly balanced by the richness of the homemade butterscotch sauce. The secret lies in blending softened dates with boiling water, creating a luscious, naturally sweet base for the cake. Meanwhile, the buttery sauce, simmered to perfection with cream and brown sugar, adds a velvety finish that will have you savoring every bite. Ready in just an hour, this crowd-pleasing dessert is ideal for holidays, dinner parties, or whenever you’re craving a touch of indulgence. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.
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Recipe Information
Ingredients
- 200 grams pitted dates
- 250 ml boiling water
- 1 teaspoon baking soda
- 100 grams unsalted butter (softened)
- 150 grams light brown sugar
- 2 eggs
- 175 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 100 grams unsalted butter (for sauce)
- 200 grams light brown sugar (for sauce)
- 250 ml heavy cream
- 1 teaspoon vanilla extract (for sauce)
- 1 pinch salt
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch square or round baking dish.
Place the pitted dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften the dates.
Meanwhile, in a mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Blend the softened dates and water using a blender or food processor until smooth, then fold the date mixture into the batter.
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a skewer inserted in the center comes out clean.
While the pudding bakes, make the butterscotch sauce. In a saucepan over medium heat, melt the butter and add the light brown sugar, stirring until combined.
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring frequently, until the sauce thickens slightly.
Stir in the vanilla extract and a pinch of salt, then remove the sauce from heat.
Once the pudding is done, allow it to cool slightly, then slice and serve warm with a generous drizzle of the butterscotch sauce. Optionally, accompany with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 79.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 370 mg | 8% | |
*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.
