Description
Decadent Sticky Toffee Pudding is a moist date cake soaked in a rich, buttery toffee sauce. Warm, comforting, and luxurious, it’s the ultimate British dessert best served with ice cream or whipped cream.
Ingredients
- For the pudding:
- 1 cup pitted dates, chopped
- 3/4 cup boiling water
- 1 tsp baking soda
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the toffee sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch baking dish or ramekins.
- In a bowl, combine chopped dates and boiling water. Stir in baking soda and let sit for 10–15 minutes.
- In another bowl, whisk together flour, baking powder, and salt.
- Cream butter and brown sugar in a large bowl until light. Add eggs one at a time, then vanilla.
- Mash softened dates and stir into wet mixture with their liquid.
- Fold in dry ingredients until just combined. Pour batter into prepared pan.
- Bake for 30–35 minutes, until golden and a toothpick comes out clean.
- While baking, make toffee sauce: combine butter, brown sugar, and cream in a saucepan. Bring to a boil, then simmer 3–5 minutes until slightly thickened. Stir in vanilla and salt.
- When cake is done, poke holes in the top and pour some warm toffee sauce over to soak.
- Serve warm with extra sauce and ice cream or whipped cream.
Notes
- Use Medjool dates for best texture and sweetness.
- Add cinnamon or nutmeg to batter for extra warmth.
- Ramekins or muffin tins make great individual servings.
- Sauce and cake can be made ahead and reheated before serving.
- Freeze baked cake without sauce for up to 2 months.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 420
- Sugar: 38g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
