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Classic Comforting Sticky Toffee Pudding

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A warm, gooey sticky toffee pudding with a rich caramel-like sauce that is perfectly moist and tender, ideal for cozy evenings and crowd-pleasing dessert.

Ingredients

Scale
  • 200g (7 oz) Medjool dates, pitted and chopped
  • 1 cup (240ml) boiling water
  • 1 teaspoon baking soda
  • 115g (1/2 cup) unsalted butter, softened
  • 150g (3/4 cup, packed) dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 180g (1 1/2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 85g (6 tablespoons) unsalted butter (for sauce)
  • 200g (1 cup, packed) dark brown sugar (for sauce)
  • 1 cup (240ml) double cream or heavy cream
  • 1 teaspoon vanilla extract (for sauce)
  • Pinch of salt (for sauce)

Instructions

  1. Place chopped Medjool dates in a bowl and pour over 1 cup boiling water. Stir in 1 teaspoon baking soda and soak for 15 minutes.
  2. Transfer soaked dates and water to a food processor or blender and blend until smooth. Set aside.
  3. In a large mixing bowl, beat 1/2 cup softened unsalted butter with 3/4 cup dark brown sugar until light and fluffy (3-4 minutes).
  4. Beat in 2 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon vanilla extract.
  5. In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
  6. Gradually fold dry ingredients into the butter mixture, then gently fold in the date purée until just combined.
  7. Grease an 8×8 inch (20×20 cm) baking dish with butter. Pour batter evenly into the dish and smooth the top.
  8. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until a skewer inserted comes out clean or with a few moist crumbs.
  9. While baking, melt 6 tablespoons unsalted butter in a saucepan over medium heat. Stir in 1 cup dark brown sugar and cook 2-3 minutes until dissolved and bubbling.
  10. Slowly add 1 cup double cream, stirring constantly. Bring to a gentle boil and cook for 5 minutes until slightly thickened.
  11. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt.
  12. Once pudding is out of the oven, poke holes all over with a skewer and pour half the warm toffee sauce on top to soak in.
  13. Serve pudding warm with remaining sauce drizzled over, optionally with vanilla ice cream or whipped cream.

Notes

Soaking dates with baking soda is key for a tender crumb. Beat butter and sugar until light and fluffy to incorporate air. Use room temperature eggs to prevent curdling. Do not overbake to keep pudding moist. Sauce can be made ahead and reheated gently. Poking holes before pouring sauce helps it soak in better.

Nutrition

Keywords: sticky toffee pudding, dessert, classic pudding, toffee sauce, easy dessert, comforting dessert, homemade pudding

Find it online: https://yumnode.com/classic-comforting-sticky-toffee-pudding-recipe-easy-homemade-dessert-youll-love/