Sticky Toffee Pudding
Sticky Toffee Pudding is a classic British dessert that captivates with its rich, moist sponge cake made from sweet Medjool dates and smothered in a luscious toffee sauce. Perfect for any occasion, this indulgent treat is best served warm with a scoop of ice cream or a dollop of whipped cream, delivering a comforting experience that feels like home in every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup Medjool dates, pitted and chopped
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 large eggs, room temperature
- 1/2 cup heavy cream (for the sauce)
- 1 cup dark brown sugar (for the sauce)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Soak chopped dates in boiling water for 10 minutes.
- In a bowl, mix flour, baking powder, and a pinch of salt; set aside.
- In another bowl, cream together butter and dark brown sugar until fluffy. Add eggs one at a time while mixing.
- Fold in the date mixture and dry ingredients until just combined. Pour into the prepared dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- For the sauce: heat heavy cream, dark brown sugar, and vanilla in a saucepan until bubbling. Drizzle over pudding before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 45g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg