Description
Classic Sticky Toffee Pudding is a rich, moist British dessert featuring chopped dates soaked in boiling water and baking soda, folded into a tender sponge cake. It is baked to perfection, then drenched in a luscious homemade toffee sauce and served warm with creamy vanilla ice cream, creating an indulgent treat perfect for any occasion.
Ingredients
Scale
Pudding
- 200 g pitted dates, chopped
- 300 ml boiling water
- 1 teaspoon baking soda
- 80 g butter, room temperature
- 150 g brown sugar
- 2 large eggs
- 200 g self-rising flour
- 1 teaspoon vanilla extract
Toffee Sauce
- 150 g butter
- 200 g brown sugar
- 200 ml heavy cream
Serving
- Vanilla ice cream, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and grease a 20 cm square baking pan to prevent sticking and ensure easy removal of the pudding.
- Soak Dates: Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let sit for 10 minutes. This softens the dates and activates the baking soda to tenderize the mixture. Then mash the dates until mostly smooth to incorporate evenly into the batter.
- Cream Butter and Sugar: In a separate bowl, cream together 80 g of butter and 150 g brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract for aroma and flavor.
- Combine Dry Ingredients and Date Mixture: Gently fold in the self-rising flour along with the prepared mashed date mixture until just combined. Avoid overmixing to keep the pudding light.
- Bake the Pudding: Pour the batter into your prepared pan and smooth the top evenly. Bake for 30–35 minutes or until the top springs back when lightly pressed, indicating it is cooked through.
- Prepare Toffee Sauce: While the pudding bakes, melt 150 g butter and 200 g brown sugar in a saucepan over medium heat. Bring to a boil and cook for 3 minutes to develop a rich flavor.
- Finish Sauce: Add the 200 ml heavy cream, continue boiling for another 2 minutes while stirring continuously until the sauce thickens to a luscious consistency.
- Soak Pudding: Once the pudding is warm, poke holes throughout using a toothpick to allow the sauce to penetrate deeply. Pour half of the warm toffee sauce over the pudding and let it soak for 10 minutes to enhance moisture and flavor.
- Serve: Serve the sticky toffee pudding warm with the remaining sauce drizzled over the top and a generous scoop of vanilla ice cream for a perfect contrast of hot and cold textures.
Notes
- You can substitute self-rising flour with all-purpose flour plus baking powder if necessary.
- For extra richness, try adding a splash of dark rum or whisky to the toffee sauce.
- Make sure the pudding is warm when serving for the best flavor and texture experience.
- The pudding can be prepared a day ahead; just reheat gently and add sauce and ice cream before serving.
- To make this gluten-free, use a suitable gluten-free self-raising flour blend.
