Description
Indulge in the rich and comforting flavors of this Classic Sticky Toffee Pudding. A moist date cake topped with a decadent toffee sauce, this traditional British dessert is sure to impress your taste buds!
Ingredients
Scale
Main Cake:
- 1 cup pitted Medjool dates, chopped
- 3/4 cup boiling water
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or individual ramekins.
- Prepare the dates: Combine chopped dates with boiling water and baking soda. Let sit to soften.
- Make the cake batter: Cream butter and brown sugar, add eggs and vanilla. Mix in the date mixture. Combine dry ingredients separately, then add to the wet mixture.
- Bake: Pour batter into the dish and bake for 30–35 minutes until a toothpick comes out clean.
- Prepare the toffee sauce: Simmer butter, brown sugar, and cream. Stir in vanilla and salt.
- Finish and serve: Poke holes in the pudding, pour warm toffee sauce, let soak, and serve warm with extra sauce. Optional: top with whipped cream or ice cream.
Notes
- Sticky toffee pudding can be made ahead and reheated.
- Store leftovers covered in the fridge for up to 4 days.
- Reheat gently and serve with fresh sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 47g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
