Udny Arms Sticky Toffee Pudding
Indulge in the ultimate comfort dessert with Udny Arms Sticky Toffee Pudding, a rich and moist classic that's perfect for cozy evenings or special occasions. This beloved British dessert features a luscious sponge cake made with Medjool dates for a deep caramel flavor, enhanced by the subtle warmth of vanilla. Baked to perfection, the pudding is paired with a silky toffee sauce crafted from dark muscovado sugar, butter, and cream, creating a truly decadent experience in every bite. Ready in under an hour, this recipe is ideal for serving six and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Elevate your dessert game with this timeless treat that’s as comforting as it is impressive.
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Recipe Information
Ingredients
- 200 grams Medjool dates
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 85 grams Unsalted butter (softened)
- 150 grams Light brown sugar
- 2 large Eggs
- 175 grams Self-raising flour
- 1 teaspoon Vanilla extract
- 200 grams Dark muscovado sugar
- 100 grams Unsalted butter (for sauce)
- 250 ml Double cream
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (fan) and grease and line a baking dish (approximately 20cm square or a similar size).
Chop the Medjool dates and place them in a bowl. Add the boiling water and baking soda, stirring to combine. Set the mixture aside to soak for 10 minutes.
In a large bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Stir in the vanilla extract, then gently fold in the self-raising flour using a spatula or wooden spoon.
Using a blender or food processor, blend the soaked dates (including their soaking water) into a smooth puree. If you prefer some texture, leave a few chunks.
Fold the date puree into the cake batter until fully incorporated.
Pour the batter into the prepared dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the middle comes out clean.
Meanwhile, prepare the toffee sauce. In a saucepan, combine the dark muscovado sugar, butter, and double cream. Heat gently, stirring, until the sugar dissolves and the mixture thickens slightly. Stir in the vanilla extract and remove from the heat.
Once the pudding is baked, allow it to cool slightly before slicing into portions. Serve warm with a generous drizzle of the toffee sauce.
Optional: Top with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
4496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.3 g | 362% | |
| Saturated Fat | 177.3 g | 886% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 503.9 g | 183% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 484.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 637 mg | 49% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3943 mg | 84% | |
*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.
