Sticky Toffee Pudding Recipe
Introduction
Sticky Toffee Pudding is a classic British dessert known for its moist date sponge and rich, buttery toffee sauce. This indulgent treat is perfect for cozy nights and special occasions alike.
Ingredients
- 200g dates, pitted and chopped
- 100g butter, softened
- 150g brown sugar
- 2 eggs
- 180g self-raising flour
- 150ml cream
Instructions
- Step 1: Soak the chopped dates in boiling water for 10 minutes, then mash them into a smooth paste.
- Step 2: Cream together the butter and brown sugar until light and fluffy, then beat in the eggs one at a time.
- Step 3: Fold the flour and mashed dates into the butter mixture to form the sponge batter.
- Step 4: Pour the batter into a greased baking dish and bake at 180°C (350°F) for 30-35 minutes, or until a skewer inserted comes out clean.
- Step 5: To make the toffee sauce, melt butter and brown sugar together in a saucepan, then stir in the cream and simmer until slightly thickened.
- Step 6: Pour the warm toffee sauce generously over the freshly baked pudding and serve.
Tips & Variations
- Use Medjool dates for a sweeter and richer flavor.
- For extra moisture, add a teaspoon of baking soda to the soaked dates before folding into the batter.
- Serve with vanilla ice cream or custard for added indulgence.
Storage
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, and warm extra toffee sauce if desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding ahead of time?
Yes, you can bake the pudding in advance and store it in the refrigerator. Reheat it gently and add fresh toffee sauce just before serving.
Can I freeze sticky toffee pudding?
Sticky toffee pudding freezes well. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
PrintSticky Toffee Pudding Recipe
Classic British Sticky Toffee Pudding featuring a moist date-filled sponge cake topped with rich, buttery toffee sauce. This comforting dessert is perfect for cozy gatherings and can be served warm with extra cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Sponge:
- 200g pitted dates, chopped
- 250ml boiling water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 175g self-raising flour
For the Toffee Sauce:
- 150g unsalted butter
- 150g brown sugar
- 200ml double cream
Instructions
- Prepare Dates: Soak the chopped dates in boiling water mixed with baking soda for about 10 minutes to soften. Then mash them well to create a thick paste.
- Make Sponge Batter: In a mixing bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then fold in the self-raising flour. Gently fold the mashed date mixture into the batter.
- Bake the Sponge: Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a skewer inserted in the center comes out clean.
- Prepare Toffee Sauce: While the pudding bakes, melt butter and brown sugar together in a saucepan over medium heat. Stir until sugar is dissolved, then add the cream and simmer for about 5 minutes until the sauce thickens slightly.
- Serve: Remove the sponge from the oven, poke holes on the surface to help the sauce soak in, then pour over half the toffee sauce. Serve warm with extra sauce and cream or vanilla ice cream on the side.
Notes
- Using pitted dates ensures a smooth, rich flavor in the sponge.
- The baking soda helps to tenderize the dates and lighten the sponge texture.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- This pudding is best served fresh but can be reheated gently before serving.
Keywords: Sticky Toffee Pudding, British dessert, toffee sauce, date sponge, moist pudding
