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
Scale
- 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