Description
Sticky Toffee Pudding is a classic British dessert featuring a moist date cake drenched in a rich toffee sauce, often served warm with vanilla ice cream or whipped cream.
Ingredients
Units
Scale
- 1 cup chopped pitted dates
- 3/4 cup boiling water
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch baking dish.
- Place chopped dates in a bowl and pour boiling water over them. Stir in baking soda and let sit for 10 minutes to soften.
- In a separate bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Mix in flour, baking powder, and salt, then fold in the softened date mixture (including the water).
- Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- While cake bakes, make the toffee sauce: In a saucepan, melt butter over medium heat, then stir in brown sugar and cream. Bring to a simmer and cook for 5-7 minutes until thickened. Stir in vanilla.
- Once the cake is done, poke holes in it with a skewer and pour over some warm toffee sauce.
- Serve warm slices with additional sauce and optional vanilla ice cream or whipped cream.
Notes
- This dessert can be made ahead and reheated before serving.
- Use Medjool dates for the best texture and sweetness.
- Add a pinch of sea salt to the sauce for a salted caramel flavor.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 480
- Sugar: 48g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg