Sticky Toffee Pudding Recipe
A moist sponge cake made with finely chopped dates, covered in a rich toffee sauce.
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Ingredients
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Cake
Toffee Sauce
Method
Cake Preparation
- 1
Prepare Dates
Chop the pitted dates finely and place them in a bowl. Pour the boiling water over the dates and add the baking soda. Let it sit for about 10 minutes until softened.
- 2
Mix Wet Ingredients
In a separate mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 3
Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour and baking powder.
- 4
- 5
Bake
Preheat the oven to 180°C (350°F). Grease a baking dish or pudding mold and pour in the batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Toffee Sauce Preparation
- 6
Make the Sauce
In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Cook for 5-7 minutes, stirring frequently until the sauce thickens slightly.
- 7
Add Vanilla
Remove the saucepan from heat and stir in the vanilla extract. Set aside to cool slightly.
Serving
- 8
Serve
Once the pudding has baked, allow it to cool slightly before slicing. Serve warm with generous drizzles of toffee sauce over the top.
