Indulge in the rich and decadent flavors of Sticky Toffee Pudding, a classic British dessert that is sure to satisfy your sweet cravings.
This heavenly treat features moist and tender date cake smothered in a luscious toffee sauce, creating a comforting and irresistible dessert that is perfect for any occasion.
Whether served warm with a dollop of whipped cream or vanilla ice cream, Sticky Toffee Pudding is guaranteed to be a crowd-pleaser that will leave everyone asking for seconds.
Follow this easy recipe to recreate the cozy flavors of this beloved dessert in your own kitchen and delight your taste buds with every heavenly bite.
Ingredients
For the Cake:
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Toffee Sauce:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake:
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a small bowl, combine the chopped dates and boiling water.
Stir in the baking soda and let the mixture sit for 5-10 minutes.
In another bowl, whisk together the flour, baking powder, and salt.
Mixing the Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the date mixture until evenly distributed.
Baking the Pudding:
Pour the batter into the prepared baking pan and smooth 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.
Remove from the oven and let the pudding cool slightly.
Making the Toffee Sauce:
In a saucepan, combine the brown sugar, butter, and heavy cream.
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in the vanilla extract.
Serving the Sticky Toffee Pudding:
Cut the warm pudding into squares and serve drizzled with the warm toffee sauce.
Optionally, top with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Nutritional Facts
- Calories per Serving: Approximately 350 kcal (1 slice with sauce)
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 300mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g
FAQs
1. Can I use dried figs or prunes instead of dates?
While dates are traditional in Sticky Toffee Pudding, you can experiment with dried figs or prunes for a slightly different flavor profile. Make sure to chop them finely and soak them in hot water as you would with dates.
2. Can I make the pudding ahead of time?
Yes, you can make the pudding ahead of time and store it in an airtight container in the refrigerator for up to three days. Warm it in the microwave or oven before serving, and make the toffee sauce fresh.
3. Can I freeze Sticky Toffee Pudding?
Yes, you can freeze Sticky Toffee Pudding for up to one month. Wrap individual portions tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating and serving.
4. Can I use store-bought caramel sauce instead of making the toffee sauce?
While homemade toffee sauce is delicious, you can use store-bought caramel sauce as a shortcut. Warm it gently before serving to ensure it’s pourable.
5. Can I make this dessert gluten-free?
Yes, you can make Sticky Toffee Pudding gluten-free by using a gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients are gluten-free as well.