Description
Classic Sticky Toffee Pudding is a heartwarming dessert that brings comfort to any occasion. This British classic features a moist sponge cake made with luscious Medjool dates, enveloped in a rich and gooey toffee sauce that’s simply irresistible. Perfect for cozy gatherings or as a delightful ending to a meal, this indulgent pudding offers a blend of sweet flavors and comforting textures. Serve it warm and drizzled with extra toffee sauce for an unforgettable treat that feels like a warm hug in every bite.
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
- 2 tbsp unsalted butter (for sauce)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
- In a small pot, simmer the chopped Medjool dates in water for about five minutes until soft. Mash until smooth.
- In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually mix in flour and baking powder until just combined. Gently fold in the mashed date mixture.
- Pour batter into the prepared baking dish and bake for approximately 35 minutes or until golden brown.
- For the toffee sauce, combine heavy cream, dark brown sugar, butter, and vanilla extract in another pot over low heat until melted and bubbling.
- Once the cake is baked, let it cool slightly before serving warm with generous drizzles of toffee sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece (about 100g)
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg