Description
A deliciously easy sticky toffee pudding recipe that combines a moist date cake with a rich toffee sauce, perfect for dessert lovers.
Ingredients
Scale
- 1 ½ cups (225 g) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 2 large eggs
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup (200 g) brown sugar (for toffee sauce)
- ½ cup (115 g) unsalted butter (for toffee sauce)
- 1 cup (240 ml) heavy cream (for toffee sauce)
- 1 tsp vanilla extract (for toffee sauce)
- Pinch of salt (for toffee sauce)
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Prepare the Date Mixture: Place chopped dates in a bowl and pour boiling water over them. Stir in baking soda and let sit for 10 minutes until softened. Mash lightly with a fork.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Grease a baking dish (8×8 or similar). Cream together butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla. Mix in the flour, baking powder, and salt until just combined. Fold in the softened date mixture.
- Bake the Cake: Pour batter into the prepared dish. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Make the Toffee Sauce: In a saucepan, combine brown sugar, butter, and cream. Cook over medium heat, stirring until sugar dissolves. Simmer for 5 minutes until slightly thickened. Stir in vanilla and a pinch of salt.
- Serve: Cut warm pudding into squares. Pour hot toffee sauce generously over each piece. Add whipped cream or a scoop of vanilla ice cream on top.
Notes
- For a richer flavor, use dark brown sugar in the cake and sauce.
- Ensure the dates are well chopped for even distribution in the cake.
- This pudding can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg