Classic Sticky Toffee Pudding
Classic Sticky Toffee Pudding is a quintessential British dessert that offers a warm embrace with every bite. This delightful treat features a moist sponge cake made from Medjool dates, topped with a rich, buttery toffee sauce that elevates it to indulgent heights. Perfect for any occasion, this dessert is best served warm alongside creamy vanilla ice cream or fluffy whipped cream, creating a comforting experience that’s hard to resist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup Medjool dates (pitted and chopped)
- 2 cups water
- 1/2 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
- Simmer chopped Medjool dates in water for about five minutes until soft; mash until smooth.
- In a mixing bowl, cream together unsalted butter and dark brown sugar until fluffy. Add eggs one at a time.
- Gradually mix in all-purpose flour and baking powder; fold in the mashed date mixture gently.
- Pour the batter into the prepared dish and bake for approximately 35 minutes or until golden brown.
- For the toffee sauce, heat heavy cream, dark brown sugar, butter, and vanilla extract over low heat until melted and bubbling.
- Allow the pudding to cool slightly before serving warm with generous drizzles of toffee sauce.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 45g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
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