Description
Indulge in the warmth and richness of Classic English Sticky Toffee Pudding, a beloved British dessert that combines a moist sponge cake with sweet, caramel-like toffee sauce. This comforting treat is made with finely chopped dates, which not only add natural sweetness but also keep the pudding incredibly moist. Perfect for any occasion—from casual family dinners to festive gatherings—this dessert is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream, creating a delightful contrast to the rich toffee flavor. Easy to prepare yet impressive enough to wow your guests, English Sticky Toffee Pudding promises to be a memorable addition to your dessert repertoire.
Ingredients
- 1 cup pitted dates
- 1 cup all-purpose flour (sifted)
- 1/2 cup unsalted butter (softened)
- 3/4 cup dark brown sugar
- 2 large eggs (room temperature)
- 1 tsp baking soda
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Soak the chopped dates in boiling water for about 10 minutes until softened.
- In a mixing bowl, beat the softened butter and brown sugar until creamy; then add eggs one by one.
- Gently fold in the sifted flour and baking soda, followed by the soaked dates and their liquid.
- Pour the batter into the prepared dish and bake for approximately 35 minutes until golden brown.
- For the toffee sauce, combine heavy cream, brown sugar, and butter in a saucepan over medium heat; stir until melted and slightly thickened.
- Serve warm pudding drizzled generously with warm toffee sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 310
- Sugar: 32g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Experiment with toppings like chopped nuts or chocolate chips for added texture. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for later enjoyment.