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Sticky Toffee Pudding Recipe

Irresistibly Moist Sticky Toffee Pudding Recipe to Savor

This Sticky Toffee Pudding Recipe is a rich British dessert that delights with its sticky toffee sauce and moist sponge cake.
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Pitted Dates Provides natural sweetness and moisture.
  • 1 cup Boiling Water Used to soak the pitted dates.
  • 1 1/2 cups All-Purpose Flour Acts as the base for structure.
  • 2 teaspoons Baking Powder Leavening agent for the cake.
  • 1 teaspoon Baking Soda Assists in the rising process.
  • 1/2 teaspoon Fine Sea Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Ensure it's softened.
  • 1 cup Demerara Sugar Contributes crunchy texture.
  • 1 cup Dark Brown Sugar Provides deep sweetness.
  • 2 large Eggs Use room temperature.
For the Toffee Sauce
  • 1 cup Heavy Cream Adds richness to the sauce.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For Serving
  • 1 cup Whipped Cream Optional topping.

Equipment

  • 9x13 baking dish
  • medium bowl
  • large mixing bowl
  • Electric Mixer
  • immersion blender or food processor
  • Medium saucepan
  • skewer or toothpick

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and coat a 9x13 baking dish with cooking spray.
  2. Combine the chopped pitted dates with boiling water and let them soak for 15 minutes.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
  4. Cream together the softened unsalted butter with both demerara sugar and dark brown sugar for about 3 minutes.
  5. Gradually add the large eggs one at a time to the creamed mixture, mixing well after each addition.
  6. Fold in the dry ingredients followed by the blended dates until well combined.
  7. Pour the batter into the greased baking dish and bake for 25-30 minutes.
  8. Prepare the toffee sauce by melting the unsalted butter in a saucepan and whisking in the heavy cream and brown sugar.
  9. Remove the pudding from the oven, poke holes in the top, and pour half of the warm toffee sauce over it.
  10. Broil on high for 1-2 minutes until the top is bubbly and sticky.
  11. Serve warm with the remaining toffee sauce and a dollop of whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Ensure proper soaking of dates for best texture. Room temperature eggs yield a fluffier batter. Serve warm for an optimal experience.

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