Classic Sticky Toffee Pudding (Print-Friendly Format)
Moist date sponge with warm, buttery toffee sauce for a classic British indulgence. Perfect with vanilla ice cream.
# Ingredients You’ll Need:
→ Sponge
01 -
240 g Medjool dates, pitted and chopped
02 -
480 ml water
03 -
115 g unsalted butter, softened
04 -
200 g dark brown sugar
05 -
2 large eggs
06 -
125 g all-purpose flour
07 -
1 tsp baking powder
→ Toffee Sauce
08 -
120 ml heavy cream
09 -
100 g dark brown sugar
10 -
28 g unsalted butter
11 -
1 tsp vanilla extract
# How to Make It:
01 -
Preheat the oven to 175°C. Grease an 20 cm square baking dish.
02 -
In a small saucepan, simmer chopped Medjool dates in water for 5 minutes until softened. Mash the mixture until mostly smooth and set aside.
03 -
In a large mixing bowl, beat softened butter and dark brown sugar together until light and fluffy.
04 -
Incorporate the eggs one at a time, mixing thoroughly after each addition.
05 -
Gradually mix in all-purpose flour and baking powder until just combined. Gently fold in the mashed date mixture.
06 -
Transfer batter into the prepared dish. Bake for approximately 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
07 -
While baking, heat heavy cream, dark brown sugar, butter, and vanilla extract together in a small saucepan over low heat. Stir constantly until the sauce is melted, smooth, and bubbling.
08 -
Allow pudding to cool slightly, then serve warm, drizzled generously with toffee sauce.
# Extra Tips:
01 -
For an extra indulgent experience, serve with vanilla ice cream or lightly whipped cream.