Sticky Toffee Pudding is a classic British dessert that features a rich, moist sponge cake soaked in a luscious toffee sauce. It’s comforting, decadent, and perfect for any occasion. Here’s a traditional recipe for Sticky Toffee Pudding:
Sticky Toffee Pudding Recipe
Ingredients:
For the Pudding:
- 1 1/2 cups (180g) pitted dates, chopped
- 1 1/2 teaspoons baking soda
- 1 cup (240ml) boiling water
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the Toffee Sauce:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed dark brown sugar
- 1/2 cup (120ml) heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Dates:
- In a bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them sit for about 10 minutes to soften and absorb the water. Once softened, mash the dates with a fork or blend slightly with an immersion blender to form a paste.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking pan. Alternatively, you can line the pan with parchment paper for easier removal.
3. Make the Pudding Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with the mashed dates (which will be a bit thick). Mix until just combined.
4. Bake the Pudding:
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown and spring back when touched.
5. Make the Toffee Sauce:
- While the pudding is baking, make the toffee sauce. In a saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir continuously until the sugar dissolves, and the mixture begins to bubble. Let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Remove from the heat and set aside.
6. Soak the Pudding with Toffee Sauce:
- Once the pudding is done baking, remove it from the oven and let it cool for 5-10 minutes. Use a skewer or toothpick to poke holes all over the top of the pudding. Pour about half of the toffee sauce over the pudding while it’s still warm, allowing it to soak in.
7. Serve:
- Slice the sticky toffee pudding into squares or wedges. Serve it warm with the remaining toffee sauce drizzled on top. It’s traditionally served with vanilla ice cream or a dollop of whipped cream, but custard also pairs beautifully with this dessert.
Tips:
- Date paste: If you don’t have time to chop and mash the dates by hand, you can blend the dates and water in a blender or food processor to create a smooth date paste.
- Storage: The pudding can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also store it in the fridge for up to a week. To reheat, warm the pudding in the oven and serve with the toffee sauce.
- For a lighter version: You can substitute some of the butter with applesauce or yogurt, though the texture may be slightly different.
- Frozen option: This pudding also freezes well. After baking and cooling, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Reheat in the oven, and serve with freshly made toffee sauce.
Sticky Toffee Pudding is a rich, comforting dessert that’s perfect for any occasion, from casual family meals to special celebrations. Enjoy the warm, gooey sweetness with every bite!