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Classic Sticky Toffee Pudding Recipe

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★★★★★

4.8 from 117 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/classic-sticky-toffee-pudding-recipe/