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Sticky Toffee Pudding

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Sticky Toffee Pudding is a beloved British dessert made with a rich, moist sponge cake soaked in a luscious toffee sauce. Perfect for any occasion, this indulgent treat is topped with vanilla ice cream or custard, making it a comforting dessert for all ages. Follow this simple recipe to create a decadent dessert that’s sure to impress.

Ingredients

    • 200g Medjool dates, pitted and chopped
    • 200ml water
    • 1 tsp baking soda
    • 100g unsalted butter, softened
    • 150g brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 200g self-raising flour
    • 1/4 tsp salt
    • 1 tsp baking powder
    • 100ml milk

    For the toffee sauce:

    • 100g unsalted butter
    • 100g brown sugar
    • 200ml double cream
    • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin.
  • In a small saucepan, combine the chopped dates and water. Simmer for about 5 minutes until the dates soften. Stir in the baking soda and set aside.
  • In a large mixing bowl, cream together the softened butter and brown sugar until fluffy. Beat in the eggs one at a time, then add vanilla extract.
  • Sift together the self-raising flour, salt, and baking powder. Gradually add to the butter mixture, alternating with the milk. Mix until just combined.
  • Fold in the date mixture and pour the batter into the prepared cake tin.
  • Bake for 30–35 minutes or until a skewer inserted into the center comes out clean.
  • While the pudding bakes, prepare the toffee sauce. Melt the butter and brown sugar in a saucepan over medium heat. Stir in the cream and vanilla, then simmer for 3–4 minutes until thickened.
  • Once the pudding is baked, cool for a few minutes before inverting it onto a serving plate.
  • Pour some warm toffee sauce over the pudding, reserving some for serving. Serve with vanilla ice cream or custard.

Notes

  • You can add nuts like walnuts or pecans for extra texture.
  • For a spiced version, incorporate cinnamon, ginger, or nutmeg into the batter.
  • To make it vegan, use plant-based butter and non-dairy milk, and substitute eggs with flax or chia eggs.

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