Sticky Toffee Pudding

Why make this recipe

Sticky Toffee Pudding is a classic British dessert that many people love. It’s moist, sweet, and has a rich toffee sauce that makes it truly irresistible. Whether you’re entertaining guests or treating yourself, this pudding is sure to impress. Plus, it’s relatively simple to make, and the ingredients are easy to find.

How to make Sticky Toffee Pudding

Ingredients:

• 200 g dates, chopped (Use dried dates for best results.)
• 250 ml boiling water
• 1 tsp baking soda
• 100 g unsalted butter, softened
• 150 g brown sugar
• 2 large eggs
• 150 g all-purpose flour (Can be substituted with gluten-free flour.)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 200 ml heavy cream (Can be replaced with coconut cream for dairy-free.)
• 100 g brown sugar
• 50 g unsalted butter

Directions:

Preparation

1. Preheat your oven to 180°C (350°F).
2. In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for around 20 minutes until the dates soften.

Baking

3. In another bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour and salt to the butter mixture, mixing until just combined.
6. Fold in the date mixture, mixing until smooth.
7. Pour the batter into a greased baking dish and bake for about 30-35 minutes, or until a skewer inserted in the center comes out clean.

Sauce Preparation

8. In a saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly. This will take about 5-7 minutes.

Serving

9. Once the pudding is baked, let it cool slightly before cutting it into squares. Serve warm, drizzled with the toffee sauce.

How to serve Sticky Toffee Pudding

Sticky Toffee Pudding is best served warm. You can serve it with extra toffee sauce and a scoop of vanilla ice cream or a dollop of whipped cream on the side. This dessert is perfect for special occasions or a comforting treat at home.

How to store Sticky Toffee Pudding

To store Sticky Toffee Pudding, cover it tightly with plastic wrap or place it in an airtight container. It can stay in the fridge for about 3-4 days. You can reheat it in the microwave or oven before serving to enjoy it warm again.

Tips to make Sticky Toffee Pudding

• Make sure to soak the dates long enough; this helps to keep the pudding moist.
• Don’t overmix the batter; just mix until combined for the best texture.
• You can make the sauce in advance and reheat it when ready to serve.

Variation

You can add chopped nuts, like walnuts or pecans, to the batter for extra texture. If you want a spiced flavor, you can add a pinch of cinnamon or nutmeg.

FAQs

1. Can I use fresh dates instead of dried?
Yes, you can use fresh dates, but dried dates give a better texture.

2. Is it possible to make this recipe ahead of time?
Definitely! You can bake the pudding a day in advance and reheat it before serving.

3. Can this recipe be made gluten-free?
Yes, you can substitute all-purpose flour with gluten-free flour to make it gluten-free.

Sticky Toffee Pudding

A classic British dessert that is moist, sweet, and served with a rich toffee sauce, perfect for special occasions or a comforting treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: British

Calories: 350

Ingredients Method Notes

Ingredients

  

Pudding Ingredients

• 200 g chopped dates Use dried dates for best results.
• 250 ml boiling water
• 1 tsp baking soda
• 100 g unsalted butter Softened.
• 150 g brown sugar
• 2 large eggs
• 150 g all-purpose flour Can be substituted with gluten-free flour.
• 1 tsp vanilla extract
• 1/2 tsp salt

Toffee Sauce Ingredients

• 200 ml heavy cream Can be replaced with coconut cream for dairy-free.
• 100 g brown sugar
• 50 g unsalted butter

Method

 

Preparation

1. Preheat your oven to 180°C (350°F).
2. In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for around 20 minutes until the dates soften.

Baking

1. In another bowl, cream together the softened butter and brown sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Gradually add the flour and salt to the butter mixture, mixing until just combined.
4. Fold in the date mixture, mixing until smooth.
5. Pour the batter into a greased baking dish and bake for about 30-35 minutes, or until a skewer inserted in the center comes out clean.

Sauce Preparation

1. In a saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly. This will take about 5-7 minutes.

Serving

1. Once the pudding is baked, let it cool slightly before cutting it into squares. Serve warm, drizzled with the toffee sauce.

Notes

To store Sticky Toffee Pudding, cover it tightly with plastic wrap or place it in an airtight container. It can stay in the fridge for about 3-4 days. You can reheat it in the microwave or oven before serving to enjoy it warm again. Make sure to soak the dates long enough; this helps to keep the pudding moist. Don’t overmix the batter; just mix until combined for the best texture. You can make the sauce in advance and reheat it when ready to serve.