Recipe Sticky Toffee Pudding

Sticky toffee pudding is a classic British dessert beloved for its rich and indulgent flavor. This moist sponge cake, made with dates or prunes, is topped with a warm toffee sauce, making it a delightful treat, especially during colder months. Often served with a scoop of vanilla ice cream, whipped cream, or custard, this pudding is a comforting favorite for sweet tooths everywhere.

Ingredients

For the pudding:

• 225 g (8 oz) pitted dates, chopped
• 250 ml (1 cup) boiling water
• 1 teaspoon baking soda
• 175 g (6 oz) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 115 g (4 oz) unsalted butter, softened
• 200 g (1 cup) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the toffee sauce:

• 200 g (1 cup) dark brown sugar
• 225 g (8 oz) unsalted butter
• 250 ml (1 cup) heavy cream

Method

1. Preheat your oven to 180°C (350°F) and grease a 9-inch square baking dish.
2. In a bowl, combine the chopped dates and baking soda. Pour boiling water over them and let sit for about 10 minutes to soften.
3. In another bowl, mix together the flour, baking powder, and salt.
4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
6. Gradually incorporate the flour mixture into the butter mixture, mixing until just combined.
7. Fold in the date mixture (including the liquid) until everything is well combined.
8. Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the pudding is baking, prepare the toffee sauce. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the sugar dissolves.
10. Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer, then reduce the heat and cook for about 5 minutes until slightly thickened.
11. Once the pudding is done, remove it from the oven and let it cool for a few minutes. Cut the warm pudding into portions and serve drizzled with warm toffee sauce. Enjoy!