Sticky Toffee Pudding

Indulge in the rich, nostalgic flavors of Sticky Toffee Pudding, a classic British dessert that's as irresistible as it is comforting. This moist sponge cake, infused with the natural sweetness of chopped pitted dates and a hint of vanilla, is baked to perfection and drenched in a luscious homemade toffee sauce made from brown sugar, heavy cream, and butter. The combination of soft, airy texture and the gooey caramel topping creates a dessert experience that's second to none. Ready in just over an hour, this show-stopping pudding is ideal for cozy family dinners or special holiday gatherings. Serve it warm with a generous drizzle of extra toffee sauce, and don't forget the optional scoop of vanilla ice cream or dollop of whipped cream for the ultimate indulgence. Perfect for dessert lovers craving a balance of sweetness and richness, this recipe is your go-to for creating a truly decadent treat!

Nutriscore Rating: 37/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 225 grams Pitted dates
• 250 ml Boiling water
• 1 teaspoon Baking soda
• 85 grams Unsalted butter (softened)
• 170 grams Caster sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 200 grams Self-raising flour
• 1 teaspoon Baking powder
• 200 grams Light brown sugar
• 200 ml Heavy cream
• 100 grams Unsalted butter

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease an 8-inch square baking dish and set aside.

Step 2

Chop the pitted dates into small pieces, then place them into a medium bowl. Pour the boiling water over the dates and stir in the baking soda. Set aside to cool for about 10 minutes.

Step 3

In a separate large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

Step 4

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5

Sift together the self-raising flour and baking powder, and fold them into the wet mixture until just combined.

Step 6

Gently fold the cooled date mixture into the batter, including any remaining liquid, until fully incorporated.

Step 7

Pour the batter into the prepared baking dish, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

While the pudding is baking, make the toffee sauce. In a saucepan, combine the light brown sugar, heavy cream, and butter. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth and thickened, about 5 minutes.

Step 10

Once the pudding is baked, remove it from the oven and let it rest for 5 minutes. Poke small holes across the surface with a skewer or fork.

Step 11

Pour half of the toffee sauce over the warm pudding, allowing it to seep into the cake. Serve the remaining sauce on the side.

Step 12

Serve the sticky toffee pudding warm, optionally with whipped cream or vanilla ice cream.

Nutrition Facts

Serving size	(1543.8g)

Amount per serving	% Daily Value*
Calories	4929.6

Total Fat 233.7g	0%
Saturated Fat 137.2g	0%
Polyunsaturated Fat g
Cholesterol 979.0mg	0%
Sodium 3594.9mg	0%
Total Carbohydrate 694.8g	0%
Dietary Fiber 20.5g	0%
Total Sugars 521.2g
Protein 37.5g	0%

Vitamin D 123.9IU	0%
Calcium 396.7mg	0%
Iron 6.9mg	0%
Potassium 2219.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 3.0%

Carbs: 55.2%