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Sticky Toffee Pudding

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Sticky Toffee Pudding is a delightful British dessert featuring moist cake and rich toffee sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: British
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the pudding
  • 1.5 cups pitted dates Consider using Medjool dates for extra sweetness.
  • 1 tsp baking soda
  • 1 cup boiling water
  • 0.5 cup unsalted butter, softened Plus more for greasing.
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 0.125 tsp ground cloves
  • 1 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • as needed vanilla ice cream For serving.
For the toffee sauce
  • 0.5 cup unsalted butter, cubed
  • 1 cup dark brown sugar, packed
  • 0.25 tsp kosher salt
  • 0.75 cup heavy whipping cream
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the dates, baking soda, and boiling water. Cover and let this mixture stand for about 15 minutes.
  3. Blend the softened date mixture until smooth.
  4. Grease your ramekins or a baking dish with butter.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and cloves.
  6. In your mixing bowl, beat the butter and dark brown sugar until fluffy.
  7. Add in the egg and vanilla extract, mixing until combined.
  8. Gradually incorporate the flour and date mixtures into the butter-sugar mixture. Stir until just combined.
  9. Spoon your batter into the prepared ramekins or baking dish.
Baking
  1. Bake for 25-30 minutes (for ramekins) or 55 minutes to 1 hour (for a baking dish) until a toothpick comes out clean.
  2. Once done, poke holes in the pudding so the toffee sauce can seep in.
Toffee Sauce
  1. Melt the butter in a saucepan and add the brown sugar and salt, boiling until the sugar has melted.
  2. Gradually stream in the heavy cream while whisking until smooth.
  3. Pour the warm toffee sauce over the baked pudding and return it to the oven for another 5-10 minutes.
Serving
  1. Allow to cool slightly, then unmold if using ramekins. Serve hot with a scoop of vanilla ice cream.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 65gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 2gSugar: 30g

Notes

Drizzle extra toffee sauce over the ice cream or add whipped cream for an upscale twist. Store leftovers in the refrigerator for up to 3 days and reheat before serving.
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