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Sticky Toffee Pudding Recipe: A Rich, Moist, and Irresistible Classic Dessert

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A classic British sticky toffee pudding made with a soft, moist date sponge cake and a rich, buttery toffee sauce. This comforting dessert is especially delicious served warm with vanilla ice cream or whipped cream.

Ingredients

  • 8 ounces pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the toffee sauce:
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Vanilla ice cream or whipped cream, for serving (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish or individual pudding molds.
  2. Place the chopped dates in a heatproof bowl. Pour the boiling water over them, stir in the baking soda, and let stand for about 10 minutes until softened.
  3. Mash the softened dates with a fork or blend briefly to create a thick mixture. Set aside to cool slightly.
  4. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually fold the dry ingredients into the butter mixture, alternating with the softened date mixture. Stir gently until just combined.
  8. Pour the batter into the prepared baking dish and smooth the top.
  9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Individual puddings may require less baking time.
  10. While the pudding bakes, prepare the toffee sauce. Combine the butter, brown sugar, and heavy cream in a saucepan over medium heat.
  11. Stir until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened.
  12. Remove the sauce from the heat and stir in the vanilla extract and a pinch of salt.
  13. Allow the baked pudding to cool for about 5 minutes. Poke small holes across the surface with a skewer or fork.
  14. Pour some of the warm toffee sauce over the pudding and allow it to soak in for several minutes.
  15. Cut into portions and serve warm with additional toffee sauce and vanilla ice cream or whipped cream, if desired.

Notes

  • Medjool dates are an excellent choice because of their naturally soft texture and caramel-like sweetness.
  • For a smoother sponge, blend the soaked dates before adding them to the batter.
  • Avoid overmixing the batter to keep the pudding tender and moist.
  • The toffee sauce thickens as it cools. Reheat gently with a splash of cream if necessary.
  • Store leftover pudding and sauce separately in airtight containers in the refrigerator for up to 4 days.
  • Reheat individual portions in the microwave until warm, then drizzle with heated toffee sauce.
  • The pudding can be frozen without the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Serve with vanilla ice cream, whipped cream, or custard for a traditional British dessert.
  • Ingredient quantities and nutrition are approximate and have not been verified against the linked source recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/sticky-toffee-pudding-recipe-a-rich-moist-and-irresistible-classic-dessert/