Description
Master the art of making Sticky Toffee Pudding with our 2024 guide. From a moist date sponge to a rich toffee sauce, this recipe delivers perfection every time.
Ingredients
Scale
- For the pudding:
- 1 1/2 cups chopped dates
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Place the chopped dates in a bowl, pour boiling water over them, and stir in the baking soda. Let sit for 10 minutes, then mash lightly with a fork.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour and baking powder, mixing until just combined. Fold in the mashed dates, including their liquid.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the pudding bakes, prepare the toffee sauce. In a saucepan, melt the butter, then stir in the brown sugar, heavy cream, and vanilla extract. Cook over medium heat, stirring, until the mixture thickens slightly, about 5 minutes.
- Once the pudding is baked, poke small holes in the surface with a skewer. Pour half of the toffee sauce over the warm pudding, allowing it to soak in.
- Serve the pudding warm, topped with additional toffee sauce. Pair with whipped cream or vanilla ice cream if desired.
- Prep Time: 20 min
- Cook Time: 40 min