Sticky Toffee Pudding Recipe
A warm sponge cake made with finely chopped dates, covered in toffee sauce.
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Ingredients
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For the Pudding
For the Toffee Sauce
Method
For the Pudding
- 1
Prepare the Dates
In a bowl, combine the finely chopped dates and boiling water. Stir in the baking soda, and let it sit for about 10 minutes until the dates are softened.
- 2
Cream Butter and Sugar
In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- 4
- 5
Bake the Pudding
Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for about 30-35 minutes or until a skewer inserted in the center comes out clean.
For the Toffee Sauce
- 6
Make the Toffee Sauce
In a saucepan over medium heat, combine brown sugar and unsalted butter. Stir until melted and smooth.
- 7
Add Cream and Vanilla
Once melted, slowly pour in the heavy cream while stirring continuously. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes until slightly thickened. Stir in the vanilla extract.
Serving
- 8
Serve the Pudding
Cut the warm pudding into squares and drizzle generously with the warm toffee sauce. Serve with ice cream or whipped cream if desired.