Description
Sticky Toffee Pudding is the ultimate comfort food for cold winter nights and festive celebrations alike. This rich, moist cake made with dates is bathed in a luscious, caramel-like toffee sauce that soaks into every bite, creating a warm, gooey texture. Often served with a dollop of whipped cream, vanilla ice cream, or custard, this beloved British dessert offers a perfect balance of sweetness and depth. Whether you’re enjoying it as a holiday treat or as an after-dinner indulgence, Sticky Toffee Pudding’s decadent flavor and comforting warmth are sure to make it a new favorite at your table.
Ingredients
For the Pudding:
- 1 cup (150g) pitted dates, chopped: Dates are the star ingredient in Sticky Toffee Pudding. They bring natural sweetness and a soft, moist texture to the cake. Medjool dates work particularly well because of their soft, caramel-like flavor.
- 1 cup (240ml) boiling water: The boiling water softens the dates and helps create a moist pudding. The dates will absorb the water and become plump, which makes them easy to blend into the batter.
- 1 tsp baking soda: The baking soda reacts with the acidity of the dates and the boiling water, helping the pudding rise and giving it a light texture.
- 1 ½ cups (190g) all-purpose flour: The base for the pudding, which combines with the wet ingredients to create a soft, fluffy sponge.
- 1 tsp baking powder: To ensure that the pudding rises evenly and becomes light and airy.
- ½ tsp ground cinnamon: Adds a warm, cozy flavor that complements the sweetness of the dates and toffee sauce.
- ¼ tsp salt: Balances the sweetness and enhances the overall flavor of the dessert.
- 1 stick (113g) unsalted butter, softened: Butter provides richness and moisture to the pudding, helping to create a tender, flavorful cake.
- ¾ cup (150g) brown sugar (light or dark): Brown sugar brings a deeper, molasses-like flavor to the cake, which pairs wonderfully with the sweetness of the dates.
- 2 large eggs: These help bind the batter together, giving it structure and texture.
- 1 tsp vanilla extract: A must-have for adding a subtle depth of flavor that complements the richness of the toffee sauce.
For the Toffee Sauce:
- ¾ cup (180ml) heavy cream: The cream is the base of the toffee sauce and gives it its signature richness and smooth texture.
- ½ cup (100g) brown sugar: The brown sugar gives the sauce a rich, caramel-like flavor. You can use light or dark brown sugar, depending on your preference for a lighter or more intense toffee taste.
- ¼ cup (60g) unsalted butter: Butter adds richness and helps to thicken the sauce. It also gives it that silky texture that makes the sauce so indulgent.
- 1 tsp vanilla extract: This adds a warm, sweet note to the toffee sauce, enhancing the caramel flavor.
Optional Garnishes:
- Vanilla ice cream or double cream: This adds a cool, creamy contrast to the warm, sticky pudding.
- Chopped nuts (such as pecans or walnuts): Nuts provide a delightful crunch that pairs beautifully with the soft, gooey pudding.
- Fresh berries: A burst of fresh fruit helps to balance the sweetness of the pudding and adds color to the dish.
Instructions
STEP 1: PREPARE THE DATES
Start by chopping your dates and placing them into a heatproof bowl. Pour the boiling water over the dates, then stir in the baking soda. Let the dates soak in the hot water for about 5 minutes. As they soak, they will soften and become very mushy, which will make it easy to incorporate them into the batter. Don’t skip this step, as it’s crucial for creating that soft, sticky texture that makes this pudding so comforting.
STEP 2: MAKE THE PUDDING BATTER
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square baking dish with butter or non-stick spray. This will prevent the pudding from sticking and make cleanup a breeze.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a separate large mixing bowl or stand mixer, beat together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense pudding.
STEP 3: INCORPORATE THE DATES
Mash the soaked dates with a fork or potato masher until you have a thick, chunky paste. Fold the date mixture into the batter, ensuring it’s evenly incorporated. The date paste will make the batter thick, but that’s completely normal—this will create a moist, dense sponge when baked.
STEP 4: BAKE THE PUDDING
Pour the pudding batter into the prepared baking pan, smoothing the top. Bake for 30-40 minutes, or until the pudding is golden brown and firm to the touch. To test for doneness, insert a toothpick into the center of the pudding; it should come out clean or with just a few crumbs attached (not wet).
Once the pudding is baked, remove it from the oven and let it cool for about 10 minutes in the pan. This allows the cake to set and makes it easier to cut and serve.
STEP 5: MAKE THE TOFFEE SAUCE
While the pudding is cooling, make the toffee sauce. In a medium saucepan, combine the heavy cream, brown sugar, and butter over medium heat. Stir continuously until the butter has melted and the sugar has dissolved. Allow the mixture to come to a gentle simmer and cook for 5-7 minutes, or until the sauce thickens slightly. It should have a rich, glossy appearance.
Once the sauce has thickened, remove it from the heat and stir in the vanilla extract. Set the sauce aside to cool slightly before serving.
STEP 6: SERVE AND ENJOY
To serve, slice the Sticky Toffee Pudding into generous pieces. Pour a generous amount of the warm toffee sauce over each serving, allowing it to soak into the cake. Top with a scoop of vanilla ice cream, double cream, or a dollop of whipped cream. If desired, garnish with chopped nuts for added crunch or fresh berries for a burst of color and freshness.
- Prep Time: 20 minutes
- Baking Time: 50 minutes
Nutrition
- Calories: 400 kcal
- Fat: 12g
- Carbohydrates: 65g
- Protein: 3g