Sticky Toffee Pudding Recipe
Served with vanilla ice cream
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Ingredients
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For the Pudding
For the Toffee Sauce
For Serving
Method
Preparing the Pudding
- 1
Soak the Dates
In a bowl, combine the chopped dates and boiling water. Let them soak for about 15 minutes until softened.
- 2
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- 3
Add Eggs
Add the eggs one at a time, mixing well after each addition.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
Mix Everything Together
Fold the dry ingredients into the butter mixture, then add the soaked dates along with their soaking water and the vanilla extract. Mix until just combined.
- 6
Transfer to Baking Dish
Pour the batter into a greased baking dish and smooth the top.
- 7
Bake
Preheat the oven to 180°C (350°F) and bake the pudding for 30-35 minutes or until a skewer inserted into the center comes out clean.
Making the Toffee Sauce
- 8
Melt the Butter
In a saucepan over medium heat, melt the unsalted butter.
- 9
Add Sugar and Cream
Stir in the brown sugar and heavy cream. Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, stirring constantly until the sauce thickens.
- 10
Add Vanilla
Remove from heat and stir in the vanilla extract.
Serving
- 11
Serve Warm
Cut the warm pudding into squares, place on plates, drizzle generously with toffee sauce, and serve with scoops of vanilla ice cream.