Sticky Toffee Pudding is a quintessential British dessert that has warmed hearts and delighted taste buds for generations. This indulgent treat features a moist sponge cake studded with sweet dates and is generously drenched in a rich, buttery toffee sauce. Served warm and often accompanied by a scoop of vanilla ice cream or a dollop of whipped cream, it’s the perfect finale to any meal. Whether you’re revisiting a classic favorite or trying it for the first time, this recipe will guide you through creating the ultimate Sticky Toffee Pudding.
Preparation Time
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Cooling Time: 10 minutes
Ingredients
For the Pudding:
- 1 cup pitted dates, chopped
- ¾ cup boiling water
- 1 teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Toffee Sauce:
- ½ cup unsalted butter
- 1 cup light brown sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch square baking pan with butter or non-stick cooking spray.
- Optionally, line the bottom with parchment paper for easier removal.
2. Prepare the Date Mixture
- Place the chopped dates in a medium bowl.
- Pour ¾ cup boiling water over the dates.
- Stir in 1 teaspoon baking soda. The mixture may fizz slightly.
- Let it sit for 15 minutes to allow the dates to soften and absorb the water.
3. Mix the Dry Ingredients
- In a separate bowl, sift together:
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Whisk to combine evenly.
4. Cream Butter and Sugars
- In a large mixing bowl, beat ½ cup softened unsalted butter until creamy.
- Add ½ cup granulated sugar and ½ cup light brown sugar.
- Use an electric mixer on medium speed to beat until light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla
- Add the 2 large eggs to the butter mixture one at a time, beating well after each addition.
- Mix in 1 teaspoon vanilla extract until fully incorporated.
6. Combine the Mixtures
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the date mixture, including any remaining liquid, using a spatula. Mix until the batter is smooth and the dates are evenly distributed.
7. Bake the Pudding
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
8. Prepare the Toffee Sauce
- While the pudding is baking, make the toffee sauce.
- In a medium saucepan over medium heat, melt ½ cup unsalted butter.
- Add 1 cup light brown sugar and stir until the sugar dissolves completely.
- Slowly pour in ¾ cup heavy cream, stirring continuously to combine.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 3-5 minutes, stirring occasionally until the sauce thickens slightly.
- Remove from heat and stir in 1 teaspoon vanilla extract.
9. Soak the Pudding
- Using a skewer or fork, poke holes all over the surface of the warm pudding.
- Pour half of the warm toffee sauce evenly over the pudding, allowing it to soak into the sponge.
- Let it sit for a few minutes to absorb the sauce fully.
10. Serve
- Cut the pudding into squares or slices while still warm.
- Serve on plates or in bowls, drizzled with the remaining toffee sauce.
- For an extra touch of decadence, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
Congratulations! You’ve just made a traditional Sticky Toffee Pudding that’s sure to impress your guests and delight your palate. This dessert combines the rich flavors of dates and toffee, creating a harmonious blend of sweetness and warmth. It’s a comforting classic that’s perfect for cozy evenings, festive occasions, or simply when you’re craving something indulgent. Enjoy your homemade pudding, and don’t forget to share this delightful treat with friends and family.
Tips:
- Make Ahead: The pudding can be made in advance and reheated in the oven at 300°F (150°C) for about 10 minutes before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Variations: For added texture, stir in a handful of chopped walnuts or pecans into the batter before baking.
- Extra Sauce: If you love sauce, consider doubling the toffee sauce recipe to have more for drizzling.