Sticky Toffee Pudding

Category
DifficultyBeginner

Sticky Toffee Pudding is a classic British dessert made with a moist sponge cake infused with chopped dates, then drizzled with a luscious toffee sauce. This indulgent dessert is rich in flavor, soft in texture, and best served warm with vanilla ice cream or whipped cream.

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Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
For the Date Sponge Cake
 1 cup (150g) pitted dates (chopped)
 1 tsp baking soda
 ¾ cup (180ml) boiling water
 ½ cup (115g) unsalted butter (softened)
 ¾ cup (150g) brown sugar
 2 large eggs
 1 tsp vanilla extract
 1 ¼ cups (160g) all-purpose flour
 1 tsp baking powder
 ½ tsp salt
 ½ tsp ground cinnamon (optional)
For the Toffee Sauce
 ½ cup (115g) unsalted butter
 1 cup (200g) brown sugar
 1 cup (240ml) heavy cream
 1 tsp vanilla extract
 ¼ tsp salt
For Garnish
 Vanilla ice cream or whipped cream
 Crushed pecans or walnuts (optional)
 Extra toffee sauce for serving
Prepare the Date Mixture
1
  • Preheat the Oven:
    • Set the oven to 350°F (175°C).
    • Grease a 9-inch baking dish or individual ramekins.
  • Soften the Dates:
    • In a bowl, combine chopped dates and baking soda.
    • Pour boiling water over them and let sit for 5 minutes to soften.
    • Mash lightly with a fork.
Make the Cake Batter
2
  • Cream Butter and Sugar:
    • In a large bowl, beat butter and brown sugar until fluffy.
  • Add Eggs and Vanilla:
    • Beat in eggs one at a time.
    • Stir in vanilla extract.
  • Mix the Dry Ingredients:
    • In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
  • Combine Everything:
    • Gradually mix the dry ingredients into the wet ingredients.
    • Fold in the softened date mixture.
Bake the Cake
3
  • Pour the Batter:
    • Transfer the batter into the greased baking dish or individual ramekins.
  • Bake Until Set:
    • Bake for 30-35 minutes (or 20-25 minutes for ramekins), until a toothpick inserted comes out clean.
  • Cool Slightly:
    • Let the cake cool for 5 minutes before serving.
Make the Toffee Sauce
4
  • Melt the Butter:
    • In a saucepan over medium heat, melt butter.
  • Add Brown Sugar and Cream:
    • Stir in brown sugar, heavy cream, and salt.
    • Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
  • Finish with Vanilla:
    • Remove from heat and stir in vanilla extract.
Serve and Garnish
5
  • Drizzle with Toffee Sauce:
    • Pour warm toffee sauce over each serving.
  • Add Ice Cream or Whipped Cream:
    • Serve with vanilla ice cream or whipped cream.
  • Sprinkle with Nuts (Optional):
    • Garnish with crushed pecans or walnuts for extra crunch.
Pro Tips
6
  • For a More Intense Flavor: Let the cake soak in the toffee sauce for 10 minutes before serving.
  • Make It Ahead: The cake and sauce can be made a day in advance and reheated before serving.
  • Substitutions: Swap dates for figs for a different twist.

 

Ingredients

For the Date Sponge Cake
 1 cup (150g) pitted dates (chopped)
 1 tsp baking soda
 ¾ cup (180ml) boiling water
 ½ cup (115g) unsalted butter (softened)
 ¾ cup (150g) brown sugar
 2 large eggs
 1 tsp vanilla extract
 1 ¼ cups (160g) all-purpose flour
 1 tsp baking powder
 ½ tsp salt
 ½ tsp ground cinnamon (optional)
For the Toffee Sauce
 ½ cup (115g) unsalted butter
 1 cup (200g) brown sugar
 1 cup (240ml) heavy cream
 1 tsp vanilla extract
 ¼ tsp salt
For Garnish
 Vanilla ice cream or whipped cream
 Crushed pecans or walnuts (optional)
 Extra toffee sauce for serving

Directions

Prepare the Date Mixture
1
  • Preheat the Oven:
    • Set the oven to 350°F (175°C).
    • Grease a 9-inch baking dish or individual ramekins.
  • Soften the Dates:
    • In a bowl, combine chopped dates and baking soda.
    • Pour boiling water over them and let sit for 5 minutes to soften.
    • Mash lightly with a fork.
Make the Cake Batter
2
  • Cream Butter and Sugar:
    • In a large bowl, beat butter and brown sugar until fluffy.
  • Add Eggs and Vanilla:
    • Beat in eggs one at a time.
    • Stir in vanilla extract.
  • Mix the Dry Ingredients:
    • In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
  • Combine Everything:
    • Gradually mix the dry ingredients into the wet ingredients.
    • Fold in the softened date mixture.
Bake the Cake
3
  • Pour the Batter:
    • Transfer the batter into the greased baking dish or individual ramekins.
  • Bake Until Set:
    • Bake for 30-35 minutes (or 20-25 minutes for ramekins), until a toothpick inserted comes out clean.
  • Cool Slightly:
    • Let the cake cool for 5 minutes before serving.
Make the Toffee Sauce
4
  • Melt the Butter:
    • In a saucepan over medium heat, melt butter.
  • Add Brown Sugar and Cream:
    • Stir in brown sugar, heavy cream, and salt.
    • Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
  • Finish with Vanilla:
    • Remove from heat and stir in vanilla extract.
Serve and Garnish
5
  • Drizzle with Toffee Sauce:
    • Pour warm toffee sauce over each serving.
  • Add Ice Cream or Whipped Cream:
    • Serve with vanilla ice cream or whipped cream.
  • Sprinkle with Nuts (Optional):
    • Garnish with crushed pecans or walnuts for extra crunch.
Pro Tips
6
  • For a More Intense Flavor: Let the cake soak in the toffee sauce for 10 minutes before serving.
  • Make It Ahead: The cake and sauce can be made a day in advance and reheated before serving.
  • Substitutions: Swap dates for figs for a different twist.

Notes

Sticky Toffee Pudding
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