Sticky Toffee Pudding
A classic British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Difficulty
Medium
Skills Required
Baking, Sauce Making
Ingredients & Nutrition
600 kcal
Calories
5g
Protein
35g
Fat
70g
Carbs
2g
Fiber
55g
Sugar
350mg
Sodium
- 1 cup, finely chopped Pitted Dates
- 1 cup Boiling Water
- 1 tsp Baking Soda
- 1 1/2 cups All-Purpose Flour
- 1/2 cup, softened Butter
- 1 cup, packed Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup (for sauce) Butter
- 1 cup (for sauce) Brown Sugar
- 1 cup (for sauce) Heavy Cream
Equipment Needed
- Baking Dish
- Saucepan
- Mixing Bowls
Let AI Suggest Variations
- Add a pinch of salt to the toffee sauce to make it a salted caramel sauce.
- Add chopped pecans or walnuts to the cake batter.
- A splash of dark rum or brandy can be added to the sauce for extra flavor.
- Serve with custard, vanilla ice cream, or clotted cream.
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking dish.
2. In a bowl, pour boiling water over the chopped dates and baking soda. Let it sit for 10 minutes.
3. In a large bowl, cream together the butter and brown sugar. Beat in the eggs one at a time, then stir in the vanilla.
4. Stir in the flour alternately with the date mixture.
5. Pour the batter into the prepared baking dish.
6. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
7. For the sauce: In a saucepan, melt butter and brown sugar together. Stir in the heavy cream and bring to a simmer. Cook for 3-5 minutes until thickened.
8. Poke holes in the warm cake and pour half of the toffee sauce over it. Serve the remaining sauce on the side.