Sticky Toffee Pudding Recipe
Sticky Toffee Pudding is a decadent dessert featuring a moist, date-filled cake drenched in rich toffee sauce. Perfect for cozy gatherings or an indulgent treat, it’s a classic that never goes out of style. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort.
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Calories: 445kcal
Servings: 7
Equipment
- Medium Saucepan
- Blender
- Electric mixer
- Spatula
Ingredients
- 9 oz pitted dates roughly chopped
- 1 tsp baking soda / bi carb soda
- 1 cup boiling water
- 1/4 cup brown sugar loosely packed
- 2 eggs at room temperature
- 6 tbsp unsalted butter softened
- 1 1/4 cups plain flour all purpose flour
Butterscotch Sauce:
- 1 cup brown sugar tightly packed
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 1/2 cups thickened cream heavy cream
- 5 tbsp unsalted butter
Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced) and grease 7 pudding molds or line an 8-inch square cake pan with parchment.
- Prepare the dates: Soak chopped dates in boiling water with baking soda for 10 minutes, then mash into a porridge-like consistency.
- Mix the batter: Cream butter and sugar until smooth, add eggs, and beat until combined. Stir in flour and baking powder until incorporated.
- Combine the dates: Fold the mashed dates into the batter quickly and evenly.
- Bake the pudding: For one large pudding, bake in the prepared pan for 35 minutes. For individual puddings, divide batter into molds and bake for 25 minutes.
- Add the sauce: While hot, poke holes all over the pudding(s) and pour warm butterscotch sauce over the top. Let soak for 10 minutes.
- Unmold or cut: For individual puddings, invert molds onto plates. For the large pudding, lift out using the parchment overhang and slice into portions.
- Serve warm: Pair with more sauce, ice cream, or whipped cream for the ultimate indulgence.
Nutrition
Calories: 445kcal | Carbohydrates: 65g | Protein: 4.6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 190mg | Fiber: 1.6g | Sugar: 49g