Description
Classic Sticky Toffee Pudding is a beloved British dessert featuring a moist sponge cake made with sweet Medjool dates, enriched with a rich, buttery toffee sauce. This warm, comforting dessert is perfect for any occasion and pairs beautifully with vanilla ice cream or whipped cream for an indulgent treat.
Ingredients
For the Pudding:
- 1 cup Medjool dates, pitted and chopped
- 2 cups water
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
For the Toffee Sauce:
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent sticking.
- Soften Dates: In a small pot, simmer chopped Medjool dates in 2 cups of water for about 5 minutes until soft, then mash them to a chunky puree.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and dark brown sugar until light and fluffy, which helps incorporate air for a tender sponge.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Combine Dry Ingredients and Dates: Gradually add flour and baking powder to the wet ingredients, mixing just until combined. Then fold in the mashed dates gently to distribute them evenly.
- Bake the Pudding: Pour the batter into the prepared baking dish and bake for approximately 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare Toffee Sauce: While the pudding bakes, heat the heavy cream, dark brown sugar, unsalted butter, and vanilla extract over low heat in a saucepan until the butter melts and the mixture bubbles slightly, forming a silky toffee sauce.
- Cool and Serve: Once baked, allow the pudding to cool slightly. Serve warm with generous drizzles of the toffee sauce. Complement with vanilla ice cream or whipped cream if desired for extra indulgence.
Notes
- Use Medjool dates for their natural sweetness and soft texture, which enhances the pudding’s moisture.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- For a richer dessert, serve with vanilla bean ice cream or freshly whipped cream.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
