Description
Classic Sticky Toffee Pudding is a beloved British dessert that combines a rich, moist sponge cake with a luscious toffee sauce, creating the perfect indulgent treat.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup dates, chopped and pitted
1/2 cup boiling water
1/4 cup milk
1/2 cup heavy cream (for toffee sauce)
1/2 cup unsalted butter (for toffee sauce)
1 cup brown sugar (for toffee sauce)
1 teaspoon vanilla extract (for toffee sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or a small baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- In a separate bowl, combine the chopped dates and boiling water. Let them sit for 5 minutes to soften.
- Add the softened dates and milk to the butter mixture, then gently fold in the dry ingredients until well combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan, combine the cream, butter, brown sugar, and vanilla extract over medium heat. Stir occasionally until the sugar dissolves and the sauce becomes smooth, about 5 minutes.
- Once the pudding is done, remove it from the oven and allow it to cool slightly. Poke holes in the pudding with a fork and pour half of the toffee sauce over the top, letting it soak in.
- Serve the pudding warm with the remaining toffee sauce drizzled over the top, and optionally with whipped cream or vanilla ice cream.
Notes
Vegan Option: Substitute the butter with dairy-free butter and the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use coconut milk in place of regular milk and coconut cream for the toffee sauce.
Gluten-Free: Use a gluten-free all-purpose flour blend to make this pudding gluten-free.
Nuts: Add chopped walnuts or pecans to the batter for a bit of crunch and extra flavor.
Storage: If you have leftovers, store the pudding in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, warm the pudding in the microwave for about 20-30 seconds or in the oven at 300°F (150°C) for 10-15 minutes. Make sure to drizzle the toffee sauce over it before serving again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 50g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
