Description
Discover this Sticky Toffee Pudding reciperich cozy dessert that delivers comfort and sweet indulgence in every bite Click for the full guide
Ingredients
1 cup of Medjool dates, pitted (165–180 g)
1 cup of boiling water (240 ml)
1/2 teaspoon of baking soda
6 tablespoons of unsalted butter, softened (85 g)
1 cup of light brown sugar (220 g)
2 large eggs
1 cup of all-purpose flour (125 g)
1 teaspoon of baking powder
2 teaspoons of pure vanilla extract
1/4 teaspoon of salt
1/2 cup of heavy cream (120 ml)
4 tablespoons of butter, for sauce (60 g)
1 cup of light brown sugar, for sauce (220 g)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch pan and set aside.
- In a bowl, combine the chopped dates with the boiling water and baking soda. Let them soak for 10–15 minutes until tender.
- Blend or finely chop the soaked dates with a little of the soaking liquid to form a paste.
- Cream butter and brown sugar; beat in eggs one at a time. Stir in date paste, then mix in flour, baking powder, vanilla, and salt until just combined.
- Pour batter into the prepared pan and bake 40–50 minutes, until a skewer inserted into the center comes out moist but not wet.
- In a saucepan, simmer heavy cream, butter, and brown sugar until glossy and slightly thickened.
- Slice the warm pudding and spoon over the toffee sauce. Serve with vanilla ice cream or whipped cream.
Notes
A cozy Sticky Toffee Pudding with a moist date sponge bathed in a glossy toffee sauce. Includes ingredient substitutions, dietary tweaks (vegan, gluten-free), practical timings, and serving ideas.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 8 servings
- Calories: 420–480 kcal
- Sugar: 40–56 g
- Fat: 18 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 6 g
