Sticky toffee pudding is an absolute British classic. With a deliciously moist date sponge soaked in a rich toffee sauce.
This recipe is very simple and even beginners will be able to make it at home. A light sponge packed with flavour and a delicious toffee sauce.
Originating in Britain sometime during the 20th century the sticky toffee pudding has two main components.
The first is a light and fluffy sponge that contains finely chopped dates. It is debated as to whether the sponge should contain dates but they are used in this recipe.
The second is the sticky toffee sauce made from double cream and brown sugar.
Typically the pudding is served warm with custard or vanilla ice cream. These two complement the rich flavour of the dessert creating the perfect combination.
Dried or fresh dates can be used in this recipe. However fresh dates are preferred as they help to keep the sponge moist.
To make the sponge ensure that the butter is softened. Softened butter is butter that has a solid shape but when pressed with the finger it leaves an indentation.
Softened butter is best to help create that light and fluffy texture for the sponge.
Before adding the date mixture it is important that it is allowed to cool down a little. This is because if it is too hot then the date mixture may end up melting the butter which will ruin the texture of the cake.
This sponge is always best served warm. Once the sponge has been taken out of the oven prick the top of the sponge with a fork. This will allow the toffee syrup to absorb into the sponge.
Pour over about half of the toffee sauce and allow it to rest for about 5-10 minutes. Leave the rest of the toffee sauce to pour on top when serving.
Sticky gooey and ever so moist with a luxurious toffee flavour this sticky toffee pudding is entirely made from scratch.
Serve this ultimate British dessert warm with a scoop of vanilla ice cream. A thoroughly irresistible treat.
Sticky Toffee Pudding
Sticky toffee pudding is a classic British dessert loved by all. With a moist sponge with finely chopped dates drenched in a sticky toffee sauce puddings cannot get any better than this.
INGREDIENTS
- 175 g Dates Finely chopped
- 175 g Brown Sugar Light
- 175 g Self Raising Flour
- 2 large Eggs
- 75 g Butter Unsalted softened
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 200 ml Water Boiling
For the toffee sauce:
- 200 g Brown Sugar Light
- 125 g Butter Unsalted
- 150 ml Double Cream
INSTRUCTIONS
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Grease a 20cm square baking dish with butter.
- Put the chopped dates into a bowl and pour the boiling water over them. Stir in the baking soda and set aside.
- In a separate bowl cream the butter and sugar together until light and fluffy. Add the eggs one at a time beating well after each addition.
- Fold in the flour and vanilla extract then add the date mixture and stir until well combined.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
- While the pudding is baking make the toffee sauce. Melt the butter and sugar together in a saucepan over medium heat stirring until the sugar has dissolved.
- Pour in the double cream and bring the mixture to a boil stirring continuously. Reduce the heat and simmer for 5-10 minutes until the sauce has thickened.
- Once the pudding is cooked remove it from the oven and prick it all over with a fork.
- Pour half of the toffee sauce over the pudding and let it soak in for a few minutes.
- Serve the pudding warm drizzled with the remaining toffee sauce and a dollop of whipped cream or vanilla ice cream if desired. Enjoy!