Description
This Sticky Toffee Pudding recipe offers a decadent, moist cake made with soft Medjool dates, baked to golden perfection and drenched in a luscious homemade toffee sauce. Perfect for a comforting dessert, it combines the rich flavors of brown sugar, butter, and cream in a classic British treat that’s easy to make and sure to satisfy any sweet tooth.
Ingredients
Scale
Pudding:
- 1 cup pitted Medjool dates, roughly chopped
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3/4 cup lightly salted butter, softened, plus extra for greasing
- 1/4 cup dark brown sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1/3 cup milk
- 1 1/2 cups self-rising flour, plus extra for dusting
Toffee Sauce:
- 2/3 cup heavy cream
- 1/2 cup dark brown sugar
- 1/3 cup lightly salted butter
Instructions
- Soften the Dates: Pour 2/3 cup boiling water over the chopped Medjool dates and baking soda. Let the mixture sit and soften for 10 minutes. Add the vanilla extract, then mash the dates with a fork until you achieve a smooth, thick paste.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish and line the base with parchment paper, or prepare 6 individual 3/4-cup ramekins by buttering, lightly flouring, and lining the bases with parchment circles.
- Make the Batter: In a large bowl, beat the softened butter with both the dark and light brown sugars until smooth and creamy. Add the eggs one at a time, beating well after each addition, then mix in the milk and the mashed date mixture thoroughly. The batter may appear split at this point, but it will come together when flour is added.
- Combine with Flour: Sift the self-rising flour into the wet mixture, then gently fold it in until fully combined without overmixing. Pour the batter into the prepared baking dish or divided ramekins, spreading evenly and smoothing the top.
- Bake the Pudding: Place in the oven and bake for 35 minutes if using the large dish, or 25 minutes for individual ramekins. The pudding is done when it is golden brown, risen, and a wooden skewer inserted into the center comes out clean.
- Prepare Toffee Sauce: While the pudding bakes, gently heat the heavy cream, dark brown sugar, and butter in a saucepan over low heat. Stir frequently until the sauce is smooth and all ingredients are combined into a creamy toffee sauce.
- Serve: Once the pudding is baked, immediately remove it from the oven and spoon half of the warm toffee sauce over the top. Allow it to sit for 10 minutes to soak up the sauce. If using a large dish, cut into 8 portions. Serve warm with the remaining sauce on the side. Optionally, add crème fraîche or ice cream for extra richness.
Notes
- For an extra decadent touch, serve the pudding with a scoop of vanilla ice cream or a dollop of crème fraîche.
- Ensure to use Medjool dates for the best natural sweetness and moist texture in the pudding.
- You can prepare individual portions in ramekins to speed up baking time and create elegant single servings.
- Leftover pudding can be reheated gently in the microwave and served with warmed toffee sauce.
- This recipe is a classic British dessert that’s perfect for cozy gatherings or special occasions during colder months.
Nutrition
- Serving Size: 1 slice (1/8 of pudding)
- Calories: 509
- Sugar: 38.4 g
- Sodium: 188 mg
- Fat: 30 g
- Saturated Fat: 18.3 g
- Unsaturated Fat: 11.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5.2 g
- Cholesterol: 124 mg
