Sticky Toffee Pudding
User Reviews
4.6
Sticky Toffee Pudding
Description
Sticky Toffee Pudding consists of a date-infused cake with a mix of brown sugar, golden syrup, molasses, eggs, and leavening agents such as baking soda and powder. Dates are boiled and puréed to contribute moisture and natural sweetness to the batter. The cake batter is baked in a greased 8x8 inch pan at 350°F until set.
The complementary sauce is prepared separately by melting butter and combining it with brown sugar, golden syrup, molasses, and whipping cream to a smooth, thick consistency. Traditionally, the sauce is poured warm over the pudding before serving, enhancing its sweetness and moistness. The pudding balances deep caramel and date flavors with a tender crumb.
This dessert can be garnished with whipped cream, ice cream, or nuts such as walnuts or pecans for added texture and flavor contrast. The pudding can also be served individually by baking in ramekins or muffin pans.
Storage notes specify cooling the cake fully before sealing it airtight. The pudding keeps 5 to 6 days refrigerated or can be frozen tightly wrapped for up to three months. Sauce can be made ahead and refrigerated for up to four days. For extra moistness, holes may be poked into the cake to absorb more sauce.
Ingredients
Cake
- 1 cup dates pitted
- 1 cup water
- 4 tablespoon butter unsalted, melted
- ¾ cup brown sugar packed
- 2 egg
- 2 tablespoon golden syrup
- ¼ cup molasses
- 1½ cups all-purpose flour
- 2 teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
Sauce
- 8 tablespoon butter unsalted
- ½ cup brown sugar packed
- ¼ cup golden syrup
- ½ cup molasses
- ¾ cup whipping cream
Optional Toppings
- Whipped Cream
- Ice cream
- walnuts chopped, or pecans
Instructions
- Prep the oven and pan. Preheat your oven to 350°F degrees. Generously spray a 8x8 inch square cake pan with cooking spray; set aside.
- Prepare the dates. Add the date and water to a medium saucepan then bring the mixture to a boil. You will notice the dates soften. Allow them to cool for about a minute then add the entire thing to a food processor or blender and blend until smooth.
- Combine the wet ingredients. In a separate bowl whisk together the melted butter with the brown sugar until well combined. Add the eggs and whisk until light. Whisk in the golden syrup, molasses and date mixture. Mix until fully incorporated.
- Combine the dry ingredients. In another bowl combine the flour, baking soda, baking powder and salt together.
- Combine wet and dry ingredients together. Add half of the flour mixture to the date mixture and whisk it until fully incorporated then add the rest of the flour and mix it well. Alternatively, this could all be done with a hand mixer or in a stand mixer.
- Bake. Pour the the cake batter to the prepared baking pan and transfer it to the oven. Bake for 35 minutes or until done. Insert a toothpick in the center of the cake and if it comes out clean, it's done.
- Make the sauce. While the cake is baking, make the sauce. In a medium saucepan, add the butter, brown sugar, golden syrup, molasses and stir well. Cook until the butter has melted and everything is fully incorporated. Whisk in the whipping cream.
- Cut the cake and serve. While the cake is still warm remove it from the cake pan and cut into 9 squares. Serve the cake warm and pour the sticky toffee sauce over it. Serve it with vanilla ice cream, whipped cream and/or chopped pecans or walnuts.
Notes
- Vanilla ice cream, whipped cream, or chopped walnuts and pecans pair well as toppings.
- Golden syrup can be substituted with honey or corn syrup if unavailable.
- Inject extra sauce into the cake by poking holes and pouring sauce over before serving.
- The pudding can be baked in individual portions using ramekins or muffin tins.
- Store fully cooled pudding in airtight containers; lasts 5-6 days refrigerated or up to 3 months frozen when wrapped tightly.
- Prepare sauce ahead and keep in the fridge for up to 4 days.
- Reheat frozen pudding fully before serving, warming it in a low oven for 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 584kcal | 29% |
| Carbohydrates | 91g | 30% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 104mg | 35% |
| Sodium | 454mg | 19% |
| Potassium | 693mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 72g | 144% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 151mg | 15% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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