Sticky toffee pudding is a dessert that dances on your palate, with its warm, moist sponge cake drenched in a sweet, gooey toffee sauce. Imagine cutting into this rich treat and seeing the luscious sauce ooze out like a deliciously sticky surprise. The aroma of caramelized sugar wafts through the air, igniting nostalgia for cozy evenings spent around the table with loved ones. This is not just pudding; it’s an experience that beckons you to indulge.
Every bite of sticky toffee pudding is a celebration of flavors—sweet, buttery goodness with a hint of vanilla. Whether it’s a chilly autumn evening or a festive gathering, this dessert makes every occasion feel special. Picture yourself serving this delightful dish topped with a scoop of vanilla ice cream as it melts into the warm pudding—a moment worth savoring.
Why You'll Love This Recipe
- Sticky toffee pudding is incredibly easy to prepare and perfect for both novice and experienced bakers
- Its rich flavor profile combines sweetness and warmth that will have everyone asking for seconds
- The visual appeal of this dessert can elevate any dinner table, impressing your guests effortlessly
- It’s versatile enough for casual family dinners or elegant celebrations, making it a must-have recipe in your collection
I once made sticky toffee pudding for my family’s holiday gathering, and let me tell you, the reactions were priceless. My uncle practically did a happy dance in his chair!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Medjool Dates: These sweet gems provide the pudding with its signature moistness and rich flavor.
Unsalted Butter: Opt for quality butter for the best creamy mouthfeel in the sauce.
Brown Sugar: Dark brown sugar enhances the caramel flavor; don’t skip it!
All-Purpose Flour: Use regular flour here; it keeps everything balanced without being too heavy.
Baking Soda: This helps give the pudding its lovely rise and fluffy texture.
Eggs: They add richness and bind the ingredients together beautifully.
Vanilla Extract: A splash of pure vanilla brings everything together with warmth.
Heavy Cream: Perfect for drizzling over your finished pudding—richness galore!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Dates: Start by pitting about 1 cup of Medjool dates and placing them in a bowl. Pour boiling water over them and let them soak for about 15 minutes until soft.
Create Your Batter: In a large mixing bowl, cream together 100g unsalted butter and 200g dark brown sugar until light and fluffy—a whisk works wonders here.
Add Eggs & Vanilla: Beat in two large eggs one at a time, followed by 1 teaspoon of pure vanilla extract. Mix until combined—it should smell heavenly!
Combine Dry Ingredients: In another bowl, whisk together 200g all-purpose flour and 1 teaspoon baking soda. Gradually fold these dry ingredients into your wet mixture until just combined—don’t overmix!
Incorporate Dates & Bake!: Mash those soaked dates into a chunky paste and fold them into your batter gently. Pour everything into a greased baking dish and bake at 350°F (175°C) for about 30-35 minutes until golden brown.
Create Your Toffee Sauce!: While your pudding bakes, make the sauce by melting 100g unsalted butter with 200g brown sugar in a saucepan over medium heat. Stir in 240ml heavy cream until smooth—oh boy, it’s divine!
Serve warm slices of sticky toffee pudding drizzled generously with that luscious sauce alongside fresh whipped cream or vanilla ice cream! Enjoy each bite—you deserve it!
You Must Know
- Sticky toffee pudding is all about balance; rich flavors paired with a light touch make it irresistible
- Perfectly moist and decadent, this dessert will leave your guests swooning
- Don’t forget that a drizzle of warm sauce elevates the experience to heavenly heights
Perfecting the Cooking Process
Start by preparing the dates and soaking them for maximum softness, then mix your batter while they cool. The key is to bake until just set; overbaking can turn this delight into a dry disaster.
Add Your Touch
Feel free to swap out the dates for figs or prunes if you’re feeling adventurous. Adding a splash of bourbon or dark rum can also enhance the flavor profile beautifully.
Storing & Reheating
Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven, ensuring it’s warmed through without drying out.
Chef's Helpful Tips
- To achieve the perfect sticky consistency, use fresh, high-quality dates; they pack more flavor
- Avoid using too much flour in the batter; it can make your pudding dense rather than fluffy
- Always let it cool slightly before serving with sauce for that ooey-gooey effect!
One time, I made this sticky toffee pudding for my best friend’s birthday. Watching their eyes widen as they took their first bite was priceless; I think I earned some serious brownie points—or should I say pudding points?
FAQ
What is sticky toffee pudding?
Sticky toffee pudding is a moist sponge cake made with finely chopped dates and served with caramel sauce.
Can I make sticky toffee pudding ahead of time?
Yes, you can prepare it a day in advance and reheat before serving for best results.
What should I serve with sticky toffee pudding?
Serve warm with vanilla ice cream or whipped cream for an indulgent treat.
Sticky Toffee Pudding
Sticky toffee pudding is a beloved British dessert that combines a moist sponge cake made with Medjool dates and a rich, warm toffee sauce. The delightful contrast of flavors and textures creates a truly indulgent experience that’s perfect for any occasion. Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, this pudding is sure to impress your guests and leave them craving more.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 1 cup Medjool dates, pitted
- 100g unsalted butter
- 200g dark brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 200g all-purpose flour
- 1 tsp baking soda
- 240ml heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Soak the pitted dates in boiling water for about 15 minutes until soft, then mash into a chunky paste.
- In a mixing bowl, cream together unsalted butter and dark brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract until well combined.
- In another bowl, whisk together all-purpose flour and baking soda; gradually fold into the wet ingredients until just combined.
- Gently fold in the mashed dates and pour the batter into the prepared baking dish.
- Bake for 30-35 minutes until golden brown.
- For the toffee sauce, melt unsalted butter with dark brown sugar in a saucepan over medium heat; stir in heavy cream until smooth.
- Serve warm pudding drizzled with toffee sauce.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 40g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
