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Sticky Toffee Pudding

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Sticky Toffee Pudding is a classic British dessert featuring a soft, moist date sponge soaked with a rich homemade toffee sauce. Served warm with vanilla ice cream or whipped cream, it is the ultimate comforting dessert for holidays and special occasions.

Ingredients

  • 1 cup pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the toffee sauce: 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional for serving: vanilla ice cream, whipped cream, chopped pecans or walnuts

Instructions

  1. Preheat the oven to 350°F (175°C) and grease an 8-inch baking dish or individual ramekins.
  2. Pour the boiling water over the chopped dates and stir in the baking soda. Let the mixture sit for 10 minutes to soften.
  3. Cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mix together the flour, baking powder, and salt, then gradually add them to the wet ingredients.
  6. Fold the softened date mixture into the batter until evenly combined.
  7. Pour the batter into the prepared baking dish and smooth the top.
  8. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Meanwhile, prepare the toffee sauce by melting the butter with the brown sugar, heavy cream, vanilla extract, and salt in a saucepan over medium heat until smooth.
  10. Pour some of the warm toffee sauce over the baked pudding and let it soak in for a few minutes.
  11. Serve warm with the remaining toffee sauce and, if desired, vanilla ice cream or whipped cream.

Notes

  • Add chopped pecans or walnuts to the batter for extra texture.
  • Stir a splash of dark rum or bourbon into the toffee sauce for deeper flavor.
  • Bake in individual ramekins for elegant single servings.
  • Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
  • Drizzle caramel sauce over the top for an extra indulgent finish.
  • Store leftover pudding in the refrigerator for up to 4 days.
  • Keep the toffee sauce refrigerated separately for up to 1 week and reheat gently before serving.
  • Freeze the pudding without the sauce for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/sticky-toffee-pudding-2/