Description
This Classic sticky toffee pudding is a rich, moist date sponge cake drenched in a luscious warm toffee sauce, delivering unparalleled comfort and sweetness.
Ingredients
Scale
175 grams Pitted Dates, roughly chopped
250 milliliters Hot Water
1 teaspoon Baking Soda
60 grams Unsalted Butter, softened
100 grams Granulated Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
175 grams All-Purpose Flour
1 teaspoon Baking Powder
100 grams Unsalted Butter (for sauce)
100 grams Light Brown Sugar
200 milliliters Heavy Cream
1 teaspoon Vanilla Extract (for sauce)
Instructions
- Chop pitted dates roughly and place them in a heatproof bowl. Pour hot water over dates and stir in baking soda. Let soak for 10-15 minutes
- Mash the soaked dates into a chunky paste
- Preheat oven to 180°C (350°F). Grease and flour an 8-inch square baking dish
- Cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time and stir in vanilla extract
- In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture until just combined
- Fold in the mashed date mixture gently
- Pour batter into the prepared dish and bake for 30-35 minutes until golden brown and a skewer comes out clea
- While baking, prepare the toffee sauce by melting butter and brown sugar together over medium heat, then adding heavy cream and vanilla extract
- Poke holes in the baked pudding and pour half the warm toffee sauce over it. Let sit for a few minutes and serve warm with remaining sauce
Notes
Serve warm with vanilla ice cream, custard, or whipped cream for an extra indulgent experience.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 55 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg