Sticky Toffee Pudding
Sticky toffee pudding is a comforting dessert that combines a moist sponge cake with rich toffee sauce, creating an irresistible treat for any occasion. This indulgent dish features the sweetness of Medjool dates and is perfect when served warm with a scoop of vanilla ice cream. Not only does it evoke nostalgia, but it also brings joy to every table. With simple ingredients and straightforward instructions, making this classic dessert will become a cherished tradition in your home.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup Medjool dates (pitted and chopped)
- 1 cup water
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup heavy cream (for sauce)
- ¾ cup dark brown sugar (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a saucepan, combine chopped dates and water; simmer for 5-7 minutes until softened. Mash slightly.
- In a mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, mixing well.
- In another bowl, whisk together flour and baking powder. Gradually fold into the wet mixture until just combined.
- Fold in mashed dates and vanilla extract.
- Pour batter into the prepared baking dish and bake for 30-35 minutes until golden brown.
- For the sauce, melt heavy cream with dark brown sugar over low heat until smooth.
- Serve warm, drizzled with toffee sauce.
Nutrition
- Serving Size: 1 piece (90g)
- Calories: 301
- Sugar: 40g
- Sodium: 97mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 72mg