Sticky Toffee Pudding Recipe
Indulge in our decadent Sticky Toffee Pudding, a warm, moist sponge cake drenched in a luscious toffee sauce. Each bite melts in your mouth, revealing a rich blend of dates and brown sugar, perfectly complemented by a scoop of velvety vanilla ice cream. This classic dessert is a perfect sweet ending to your meal, guaranteed to satisfy your cravings and leave you wanting more.
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Ingredients
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Pudding
Method
Preparation
- 1
Prepare the Dates
Chop the pitted dates and place them in a bowl. Pour boiling water over the dates and let them soak for about 15 minutes. Once softened, mash the dates into a paste.
- 2
Make the Batter
In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed date mixture.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 4
Bake the Pudding
Preheat the oven to 180°C (350°F). Grease a baking dish and pour the pudding mixture into it. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 5
Prepare the Toffee Sauce
In a small saucepan, combine 100g unsalted butter, 200g brown sugar, and 240ml heavy cream. Cook over medium heat until the sugar has dissolved and the sauce is smooth. Bring to a gentle boil for about 5 minutes, then remove from heat.
- 6
Serve
Once the pudding is baked, let it cool slightly. Cut into squares and serve warm, drizzled with the toffee sauce.
