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Sticky Toffee Pudding is a delightful dessert that has earned its place as a beloved classic in British cuisine and beyond. With its origins tracing back to the early 20th century, this rich and indulgent pudding has captured the hearts of dessert lovers all over the world. Often described as a warm, comforting hug on a plate, Sticky Toffee Pudding is the epitome of culinary comfort food, making it a must-try for anyone with a sweet tooth.

Sticky Toffee Pudding–Heaven on a Plate!

A delightful twist on a classic dish.
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Ingredients
  

For the Pudding:

200g (7 oz) Medjool dates, pitted and chopped

250ml (1 cup) boiling water

1 tsp baking soda

100g (1/2 cup) unsalted butter, softened

150g (3/4 cup) brown sugar, packed

2 large eggs

1 tsp vanilla extract

175g (1 1/2 cups) all-purpose flour

1 tsp baking powder

1/2 tsp salt

For the Toffee Sauce:

200g (1 cup) brown sugar, packed

100g (1/2 cup) unsalted butter

200ml (3/4 cup) double cream

1 tsp vanilla extract

A pinch of sea salt (optional)

For Serving:

Whipped cream or vanilla ice cream

Instructions
 

Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) square baking dish with parchment paper.

    Prepare Dates: In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 15 minutes, allowing the dates to soften.

      Make the Batter: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract.

        Combine Ingredients: Gently fold the flour, baking powder, and salt into the butter mixture. Lastly, stir in the date mixture (along with any remaining liquid) until just combined.

          Bake the Pudding: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly in the pan.

            Prepare the Toffee Sauce: While the pudding is baking, make the toffee sauce. In a saucepan over medium heat, combine the brown sugar, butter, and double cream. Stir continuously until the sugar dissolves and the sauce thickens, about 5-7 minutes. Add the vanilla extract and a pinch of sea salt, if using.

              Serve: Cut the warm pudding into squares and drizzle generously with the toffee sauce. Serve it with whipped cream or a scoop of vanilla ice cream for that heavenly touch!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8