Sticky Toffee Pudding
User Reviews
5
-
Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
581 kcal
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Course
Dessert, Baked Goods
Sticky Toffee Pudding
Description
Sticky Toffee Pudding is a classic dessert featuring a rich moist sponge studded with finely chopped dates that have been soaked in boiling water with baking soda. The sponge batter includes self-raising flour, brown sugar, butter, eggs, and vanilla extract, all combined to create a tender yet substantial texture. Once baked in a square dish, the pudding is pricked all over to allow the toffee sauce to penetrate.
The toffee sauce is made by melting butter with brown sugar and then stirring in double cream, simmering until thickened. Pouring this warm sauce over the pudding results in a rich, sweet dish with a balance of caramel notes from the sauce and a soft, moist sponge with bursts of date sweetness.
This dessert is suitable as a comforting treat and is commonly enjoyed warm. Nutritional information is provided for reference but not guaranteed.
Ingredients
- 175 g dates Finely chopped
- 175 g self-raising flour
- 175 g brown sugar Light
- 2 large egg
- 75 g butter Unsalted, softened
- 1 tsp vanilla extract
- 1 tsp baking soda
- 200 ml water Boiling
For the toffee sauce:
- 200 g brown sugar Light
- 125 g butter Unsalted
- 150 ml cream double
Instructions
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Grease a 20cm square baking dish with butter.
- Put the chopped dates into a bowl and pour the boiling water over them. Stir in the baking soda and set aside.
- In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Fold in the flour and vanilla extract, then add the date mixture and stir until well combined.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
- While the pudding is baking, make the toffee sauce. Melt the butter and sugar together in a saucepan over medium heat, stirring until the sugar has dissolved.
- Pour in the double cream and bring the mixture to a boil, stirring continuously. Reduce the heat and simmer for 5-10 minutes, until the sauce has thickened.
- Once the pudding is cooked, remove it from the oven and prick it all over with a fork.
- Pour half of the toffee sauce over the pudding and let it soak in for a few minutes.
- Serve the pudding warm, drizzled with the remaining toffee sauce and a dollop of whipped cream or vanilla ice cream, if desired. Enjoy!
Notes
- Nutritional facts are provided as a courtesy and should not be relied upon as a guarantee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 178mg | 7% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 972IU | 19% |
| Vitamin C | 0.2mg | 0% |
| Vitamin D | 1µg | 5% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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