John Tovey's Sticky Toffee Pudding
Indulge in the rich, comforting decadence of **John Tovey's Sticky Toffee Pudding**, a timeless dessert that marries moist sponge cake with luscious toffee sauce. Made with soft, caramelized dates blended into the batter, this British classic achieves its signature gooey texture and deep flavor. The perfectly tender sponge is baked to golden perfection and paired with a silky, homemade toffee sauce crafted from butter, brown sugar, and double cream. Ready in just under an hour, this crowd-pleaser is ideal for dinner parties or cozy nights in. Serve it warm, drizzled generously with the glossy toffee sauce, and elevate it further with a scoop of vanilla ice cream or a dollop of clotted cream. A quintessentially indulgent dessert that’s easy to make and impossible to resist!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 g pitted dates
- 250 ml boiling water
- 1 tsp baking soda
- 85 g unsalted butter, softened
- 85 g caster sugar
- 85 g light brown sugar
- 2 large eggs
- 200 g self-raising flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 100 g unsalted butter (for toffee sauce)
- 100 g light brown sugar (for toffee sauce)
- 250 ml double cream (for toffee sauce)
- 1 tsp vanilla extract (for toffee sauce)
Directions
Step 1
Preheat your oven to 180°C (160°C fan) or 350°F. Grease an 8-inch square baking dish and line the bottom with parchment paper.
Step 2
Roughly chop the pitted dates and place them in a medium bowl. Pour the boiling water over the dates and stir in the baking soda. Set aside for 10 minutes to soften.
Step 3
In a large mixing bowl, beat together the softened butter, caster sugar, and light brown sugar until pale and creamy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Using a blender or food processor, blitz the dates and water mixture into a smooth paste. Add the date mixture to the wet ingredients and mix until well combined.
Step 6
Sift the self-raising flour and baking powder over the wet ingredients. Gently fold the dry ingredients into the batter until no streaks remain. Be careful not to overmix.
Step 7
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted in the middle comes out clean.
Step 8
While the pudding is baking, prepare the toffee sauce. In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar and cook until dissolved, about 2-3 minutes.
Step 9
Slowly add the double cream, whisking constantly to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until thickened. Stir in the vanilla extract and remove from heat.
Step 10
When the pudding is done, remove it from the oven and let it cool for 5 minutes. Cut into portions and pour some of the warm toffee sauce over each serving.
Step 11
Serve immediately with extra toffee sauce on the side, and optionally, a scoop of vanilla ice cream or a dollop of clotted cream.
Nutrition Facts
| Serving size | (1476.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4963.2 |
| Total Fat 285.9g | 0% |
| Saturated Fat 176.7g | 0% |
| Cholesterol 1143.6mg | 0% |
| Sodium 3620.5mg | 0% |
| Total Carbohydrate 582.6g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 408.5g | |
| Protein 41.9g | 0% |
| Vitamin D 129.3IU | 0% |
| Calcium 544.8mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2223.7mg | 0% |
Source of Calories