Description
Enjoy a delightful Sticky Toffee Pudding, a moist dessert featuring chopped dates and a rich toffee sauce. This comforting treat is perfect for any occasion, best served warm with vanilla ice cream or whipped cream for an indulgent finish.
Ingredients
Scale
- 200g (7 oz) pitted dates, chopped
- 300ml (10 fl oz) boiling water
- 1 tsp baking soda
- 100g (3.5 oz) unsalted butter, softened
- 150g (5.3 oz) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g (7 oz) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 200g (7 oz) brown sugar (for the toffee sauce)
- 100g (3.5 oz) unsalted butter (for the toffee sauce)
- 300ml (10 fl oz) heavy cream
- 1 tsp vanilla extract (for the toffee sauce)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) square baking dish or a similar-sized ovenproof dish with butter and set it aside.
- In a medium bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the date mixture, including the water, until well combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a medium saucepan over medium heat, combine the brown sugar and butter, stirring until melted.
- Slowly pour in the heavy cream while stirring. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes.
- Remove from heat and stir in the vanilla extract.
- Once baked, let the pudding cool in the dish for about 10 minutes.
- Cut the pudding into squares or rectangles.
- Serve warm with a generous drizzle of toffee sauce. Optionally, add a scoop of vanilla ice cream or whipped cream.
- For an extra touch, sprinkle with chopped nuts or a pinch of sea salt before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 20-30 seconds or in the oven at 180°C (350°F) for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes