Sticky Toffee Pudding W Butterscotch Sauce

Indulge in the ultimate dessert comfort with this Sticky Toffee Pudding with Butterscotch Sauce, a timeless classic that oozes warmth and decadence. Made with tender, date-infused sponge cake, this dessert boasts a moist, caramel-like texture that’s perfectly balanced by the richness of the homemade butterscotch sauce. The secret lies in blending softened dates with boiling water, creating a luscious, naturally sweet base for the cake. Meanwhile, the buttery sauce, simmered to perfection with cream and brown sugar, adds a velvety finish that will have you savoring every bite. Ready in just an hour, this crowd-pleasing dessert is ideal for holidays, dinner parties, or whenever you’re craving a touch of indulgence. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 200 grams pitted dates
• 250 ml boiling water
• 1 teaspoon baking soda
• 100 grams unsalted butter (softened)
• 150 grams light brown sugar
• 2 eggs
• 175 grams all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 100 grams unsalted butter (for sauce)
• 200 grams light brown sugar (for sauce)
• 250 ml heavy cream
• 1 teaspoon vanilla extract (for sauce)
• 1 pinch salt

Directions

Step 1

Preheat the oven to 180°C (350°F) and grease a 9-inch square or round baking dish.

Step 2

Place the pitted dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften the dates.

Step 3

Meanwhile, in a mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light and fluffy.

Step 4

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6

Blend the softened dates and water using a blender or food processor until smooth, then fold the date mixture into the batter.

Step 7

Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a skewer inserted in the center comes out clean.

Step 8

While the pudding bakes, make the butterscotch sauce. In a saucepan over medium heat, melt the butter and add the light brown sugar, stirring until combined.

Step 9

Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring frequently, until the sauce thickens slightly.

Step 10

Stir in the vanilla extract and a pinch of salt, then remove the sauce from heat.

Step 11

Once the pudding is done, allow it to cool slightly, then slice and serve warm with a generous drizzle of the butterscotch sauce. Optionally, accompany with whipped cream or vanilla ice cream.

Nutrition Facts

Serving size	(1543.4g)

Amount per serving	% Daily Value*
Calories	4966.3

Total Fat 258.2g	0%
Saturated Fat 156.9g	0%
Polyunsaturated Fat g
Cholesterol 1061.7mg	0%
Sodium 2192.5mg	0%
Total Carbohydrate 633.5g	0%
Dietary Fiber 18.2g	0%
Total Sugars 478.8g
Protein 35.8g	0%

Vitamin D 195.6IU	0%
Calcium 514.7mg	0%
Iron 13.5mg	0%
Potassium 2223.2mg	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: 46.5%

Protein: 2.9%

Carbs: 50.7%