Description
Sticky Toffee Pudding is a heavenly dessert that combines moist sponge cake with rich, velvety toffee sauce. This classic British treat transforms any occasion into a festive celebration, creating warm memories as it melts in your mouth. Perfectly sweet and irresistibly sticky, it’s sure to impress family and friends alike.
Ingredients
Scale
- 1 cup Medjool dates, pitted and chopped
- 1 cup unsalted butter, softened
- 1 ½ cups all-purpose flour, sifted
- 1 cup dark brown sugar
- 2 tsp baking powder
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup heavy cream
- Toffee sauce: 1 cup brown sugar & ½ cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Soak the chopped dates in boiling water for about 10 minutes.
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well.
- Gradually sift in the flour and baking powder, folding gently until just combined. Fold in the soaked dates and any leftover soaking liquid.
- Pour the batter into a greased baking dish or ramekins and bake for 30-35 minutes until a toothpick comes out clean.
- For the toffee sauce, heat brown sugar and heavy cream in a saucepan over low heat until melted and smooth.
- Serve warm with extra toffee sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 48g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg