Description
This classic Sticky Toffee Pudding is a rich and indulgent British dessert featuring a moist date cake drenched in a luscious homemade toffee sauce. Perfectly sweet and comforting, it is often served warm with whipped cream or vanilla ice cream for an extra treat.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups pitted dates, chopped
- 1 teaspoon baking soda
- 1 1/4 cups boiling water
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce Ingredients
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Serving
- Whipped cream or vanilla ice cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the pudding does not stick.
- Soften Dates: In a bowl, combine the chopped dates with baking soda, then pour over the boiling water. Let the mixture sit for 5-10 minutes to allow the dates to soften and absorb moisture.
- Cream Butter and Sugar: Beat the softened butter with the brown sugar until the mixture becomes fluffy and light, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing. Then gently fold in the softened date mixture.
- Bake the Pudding: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 30-35 minutes until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
- Prepare Toffee Sauce: While the pudding bakes, melt the butter, heavy cream, brown sugar, vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir continuously until the mixture begins to simmer.
- Thicken Sauce: Allow the sauce to simmer for 5-7 minutes, stirring often, until it thickens slightly. Remove from heat and set aside.
- Rest the Pudding: Once baked, let the pudding set for 5 minutes in the pan to firm up slightly.
- Serve: Slice the pudding, drizzle generously with the warm toffee sauce, and serve topped with whipped cream or vanilla ice cream if desired.
Notes
- For best results, ensure the dates are finely chopped to help them blend well in the batter.
- Use fresh heavy cream for a richer toffee sauce.
- To enhance flavor, the pudding can be made a day ahead and reheated gently before serving.
- Ensure not to overbake the pudding to keep it moist and sticky.
- Vanilla ice cream is a classic accompaniment but whipped cream offers a lighter alternative.
