Description
Classic Sticky Toffee Pudding is a beloved British dessert featuring moist date cake drenched in rich, buttery toffee sauce. This comforting treat blends the natural sweetness of Medjool dates with a luxuriously thick toffee topping, often served warm with vanilla ice cream or whipped cream for an indulgent finish.
Ingredients
Scale
Pudding
- 1 cup chopped Medjool dates (pitted)
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Dates: Place chopped Medjool dates in a bowl and pour boiling water over them. Stir in baking soda and let sit for 10 minutes to soften the dates thoroughly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, providing a creamy base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Batter: Gradually add the dry ingredients to the wet mixture and stir until just combined to avoid overmixing, preserving a tender crumb.
- Fold in Dates: Gently fold in the softened date mixture along with the soaking liquid, incorporating it evenly into the batter for moisture and sweetness.
- Bake the Pudding: Pour the batter into a greased 8×8-inch baking dish or individual ramekins. Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, bringing to a gentle boil. Cook for 3 to 5 minutes until the sauce thickens slightly, then remove from heat and stir in vanilla extract and a pinch of salt.
- Serve: Remove the pudding from the oven and let it cool slightly. Poke small holes over the top and pour some of the warm toffee sauce over it to soak in. Serve warm with additional toffee sauce and a scoop of vanilla ice cream or whipped cream if desired.
Notes
- The toffee sauce can be prepared ahead of time and gently reheated before serving to save time.
- This dessert reheats beautifully in the microwave, making it a great make-ahead option.
- For added texture and flavor, try mixing in chopped pecans or walnuts into the batter.