Sticky Toffee Pudding with Toffee Sauce
Indulge in the ultimate dessert comfort with this Sticky Toffee Pudding with Toffee Sauce, a quintessential British treat that’s gooey, rich, and utterly irresistible. The soft sponge is made with tender pitted dates, giving it a naturally caramel-like sweetness, while a lush homemade toffee sauce adds a decadent finishing touch. This easy-to-follow recipe combines classic baking techniques with a touch of indulgence, resulting in a dessert that’s perfect for cozy family gatherings or a special dinner party finale. Serve it warm, generously drizzled with additional toffee sauce, and take it to the next level with a scoop of vanilla ice cream or a dollop of whipped cream. With just 20 minutes of prep time, this pudding is a timeless showstopper that will have everyone coming back for seconds. Keywords: sticky toffee pudding, toffee sauce recipe, British dessert, easy comfort food, date pudding.
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Recipe Information
Ingredients
- 200 g pitted dates
- 250 ml boiling water
- 1 tsp baking soda
- 85 g unsalted butter (softened)
- 150 g light brown sugar
- 2 large eggs
- 175 g self-raising flour
- 1 tsp vanilla extract
- 200 g dark brown sugar
- 250 ml heavy cream
- 85 g unsalted butter (for sauce)
- 1 tsp vanilla extract (for sauce)
Instructions
Preheat the oven to 180°C (350°F) and grease an 8-inch square baking dish or individual ramekins.
Place the pitted dates and boiling water into a heatproof bowl. Allow to soak for 5 minutes, then stir in the baking soda. Set aside to cool slightly.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, then gradually fold in the self-raising flour until just combined.
Blend the soaked date mixture into a coarse puree using a blender or food processor. Stir the date puree into the batter until evenly mixed.
Pour the batter into the prepared baking dish or divide it evenly among ramekins. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce. In a medium saucepan, combine the dark brown sugar, heavy cream, and butter over medium heat. Stir continuously until the sugar has dissolved and the mixture comes to a gentle boil.
Simmer the sauce for 3-4 minutes, stirring often, until it thickens slightly. Remove from heat and stir in the vanilla extract.
Once the pudding has finished baking, remove it from the oven and allow it to cool slightly. Poke small holes across the top of the pudding and pour over half the toffee sauce to allow it to soak in.
Serve warm, drizzled with the remaining toffee sauce. Optional: Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 59.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 281 mg | 6% | |
*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.
