Sticky Toffee Pudding Recipe
Introduction
Sticky Toffee Pudding is a classic British dessert beloved for its rich, moist sponge cake drenched in a luscious toffee sauce. It’s a comforting treat that combines the sweetness of dates with the deep flavor of caramelized sugar, perfect for any occasion.
Ingredients
- Dates
- Flour
- Butter
- Brown sugar
Instructions
- Step 1: Prepare and bake the sponge cake incorporating dates, flour, butter, and brown sugar until golden and cooked through.
- Step 2: Warm the toffee sauce and pour it generously over the hot sponge cake just before serving.
Tips & Variations
- Soak the dates in hot water or tea before blending into the batter for a moister sponge.
- Try adding a splash of vanilla extract or a pinch of cinnamon to the batter for extra warmth.
- Serve with clotted cream or vanilla ice cream to complement the rich sauce.
Storage
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving to keep the toffee sauce warm and gooey.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the toffee sauce ahead of time?
Yes, the toffee sauce can be made ahead and stored in the refrigerator. Warm it gently before pouring over the pudding.
What can I use if I don’t have brown sugar?
You can substitute brown sugar with an equal amount of white sugar mixed with a teaspoon of molasses for a similar flavor.
PrintSticky Toffee Pudding Recipe
Sticky Toffee Pudding is a classic British dessert featuring a moist date sponge cake drenched in a rich, buttery toffee sauce. This indulgent treat offers a perfect balance of sweetness and warmth, making it a beloved comfort food ideal for dessert lovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Sponge Cake
- 200g pitted dates, chopped
- 1 teaspoon baking soda
- 175g all-purpose flour
- 100g unsalted butter, softened
- 175g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120ml boiling water
Toffee Sauce
- 200g brown sugar
- 100g unsalted butter
- 240ml heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Dates: Place the chopped dates and baking soda in a bowl, then pour boiling water over them. Let this mixture soak while you prepare the batter to soften the dates and intensify their flavor.
- Make Sponge Batter: In a mixing bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually fold in the flour, mixing gently, followed by the soaked date mixture including any remaining liquid.
- Bake the Sponge: Preheat your oven to 180°C (350°F). Pour the batter into a greased baking tin or ovenproof dish. Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean, indicating the sponge is fully cooked.
- Prepare Toffee Sauce: While the sponge is baking, combine the brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir continuously until the butter melts and the sugar dissolves, then simmer gently for a few minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract.
- Serve: Once the sponge cake is done, remove it from the oven and let it cool briefly. Pour the warm toffee sauce generously over the pudding to soak in before serving. Optionally, serve with vanilla ice cream or custard.
Notes
- Soaking the dates in boiling water and baking soda softens them for a tender texture.
- Use unsalted butter for better control of saltiness in the recipe.
- The toffee sauce is best served warm to enhance the sticky texture of the pudding.
- Leftovers can be refrigerated and reheated gently before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
Keywords: Sticky Toffee Pudding, British dessert, date sponge cake, toffee sauce, traditional pudding
