Description
Sticky Toffee Pudding is the quintessential British dessert that combines a moist sponge cake with sweet medjool dates, all drenched in a luscious toffee sauce. Perfect for any occasion, this indulgent treat brings warmth and comfort whether served at family gatherings or enjoyed as a cozy nightcap at home. With its rich flavors and delightful aroma, Sticky Toffee Pudding is sure to impress your guests. Pair it with whipped cream or vanilla ice cream for an extra layer of decadence.
Ingredients
Scale
- 7 oz pitted medjool dates
- ¾ cup boiling water
- 1 teaspoon baking soda
- 5 tablespoons unsalted butter (softened)
- 2 tablespoons unsulphured molasses
- ⅓ cup brown sugar (packed)
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (for toffee sauce)
- ¾ cup heavy cream
- ¾ cup brown sugar (for toffee sauce)
- 2 teaspoons unsulphured molasses (for toffee sauce)
- pinch salt (for toffee sauce)
- ½ teaspoon pure vanilla extract (for toffee sauce)
Instructions
- Preheat the oven to 350°F (175°C). Chop dates and soak in boiling water with baking soda for 15 minutes.
- In a mixing bowl, cream together butter, molasses, and brown sugar until smooth. Beat in eggs one at a time and stir in vanilla.
- Gradually add flour, baking powder, and salt; mix until just combined.
- Gently fold in the softened date mixture until fully incorporated.
- Pour batter into a greased baking dish and bake for 25 minutes or until a toothpick comes out clean.
- For the toffee sauce, combine butter, heavy cream, brown sugar, molasses, salt, and vanilla in a saucepan over medium heat until melted and smooth.
- Serve warm drizzled with toffee sauce and topped with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg