Classic Sticky Toffee Pudding Recipe

Introduction

Classic sticky toffee pudding is a warm, comforting dessert loved for its rich, moist texture and luscious toffee sauce. This British favorite combines sweet dates baked into a tender cake, topped with a creamy, buttery sauce that’s perfect for any occasion.

Ingredients

• 1 cup Medjool dates (pitted and chopped)
• 2 cups water
• 1/2 cup unsalted butter (softened)
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• For Toffee Sauce:
  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
2. Step 2: In a small pot, simmer the chopped Medjool dates in water for about five minutes until soft, then mash them thoroughly.
3. Step 3: In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
4. Step 4: Gradually mix in the flour and baking powder until just combined, then fold in the mashed date mixture evenly.
5. Step 5: Pour the batter into the prepared baking dish and bake for approximately 35 minutes, or until golden brown and a toothpick inserted comes out clean.
6. Step 6: While the pudding is baking, prepare the toffee sauce by heating the heavy cream, dark brown sugar, butter, and vanilla extract over low heat. Stir until all ingredients are melted and bubbling.
7. Step 7: Once the pudding is baked, let it cool slightly before serving warm. Drizzle generously with the freshly made toffee sauce.

Tips & Variations

• For extra richness, add a splash of dark rum or brandy to the toffee sauce just before serving.
• Use chopped walnuts or pecans in the batter for added texture and flavor.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Serve with vanilla ice cream or custard for a classic pairing.

Storage

Store leftover pudding and toffee sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the pudding gently in the microwave or warm oven, and warm the sauce over low heat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sticky toffee pudding ahead of time?

Yes, you can prepare the pudding a day in advance and store it in the refrigerator. Reheat gently before serving and warm the toffee sauce separately.

What can I use instead of Medjool dates?

If you don’t have Medjool dates, you can use other soft dried dates or even prunes. Just make sure to chop them finely and soften by simmering as directed.

Classic Sticky Toffee Pudding Recipe

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Classic Sticky Toffee Pudding is a rich and moist British dessert featuring a tender date-packed cake smothered in a luscious homemade toffee sauce. This warm, comforting treat combines the natural sweetness of Medjool dates with a buttery, caramelized sauce, making it perfect for cozy evenings or special occasions.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Pudding

• 1 cup Medjool dates (pitted and chopped)
• 2 cups water
• 1/2 cup unsalted butter (softened)
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder

For the Toffee Sauce

• 1/2 cup heavy cream
• 1/2 cup dark brown sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish to ensure the pudding does not stick and bakes evenly.
2. Cook Dates: In a small pot, simmer the chopped Medjool dates in 2 cups of water for about five minutes until they become soft. Then, mash the softened dates thoroughly to create a smooth mixture to incorporate into the batter.
3. Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and 1 cup of dark brown sugar until the mixture is light and fluffy, providing structure to the pudding.
4. Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to blend fully and introduce air for a lighter texture.
5. Combine Dry Ingredients and Dates: Gradually mix in the all-purpose flour and baking powder until just combined. Then fold in the mashed date mixture evenly without overmixing to maintain moisture and softness in the pudding.
6. Bake the Pudding: Pour the prepared batter into the greased baking dish and bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Prepare Toffee Sauce: While the pudding bakes, heat heavy cream, dark brown sugar, unsalted butter, and vanilla extract in a small saucepan over low heat. Stir continuously until the sugar melts and the sauce bubbles lightly, forming a smooth, rich toffee sauce.
8. Serve: Once baked, allow the pudding to cool slightly. Serve warm, drizzled generously with the warm toffee sauce for true indulgence.

Notes

• For extra richness, serve the pudding with a scoop of vanilla ice cream or a dollop of whipped cream.
• Ensure the dates are soft by simmering sufficiently, which enhances the pudding’s moist texture.
• This dessert can be made a day ahead; reheat gently before serving to warm the toffee sauce and pudding.
• Use an airtight container to store leftovers in the refrigerator for up to 3 days.
• Substitute vegan butter and coconut cream in the toffee sauce to make it dairy-free if desired.

Keywords: Sticky Toffee Pudding, British dessert, Sticky pudding, Toffee sauce, Date cake, Classic dessert, Comfort food