Description
Indulge in the warmth and richness of Classic Sticky Toffee Pudding, a beloved British dessert that combines a moist sponge cake made from sweet Medjool dates with a luscious toffee sauce. This comforting treat is perfect for cozy family gatherings or elegant dinner parties, leaving your guests craving more with each delightful bite. Easy to prepare and versatile in presentation, serve it warm topped with vanilla ice cream or whipped cream for an extra layer of indulgence. With its unique blend of textures and flavors, this pudding is sure to become a cherished favorite in your recipe collection.
Ingredients
Scale
- 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
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
- In a small pot, simmer chopped Medjool dates in water for about five minutes until soft. Mash until smooth.
- In a mixing bowl, cream together softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing thoroughly after each addition.
- Gradually mix in flour and baking powder until just combined, then fold in the mashed date mixture gently.
- Pour the batter into the prepared baking dish and bake for approximately 35 minutes until golden brown; a toothpick should come out clean.
- While baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until melted and bubbling.
- Allow the pudding to cool slightly before serving warm with generous drizzles of toffee sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg