Sticky Toffee Pudding
User Reviews
5.0
12 reviews
Excellent
Sticky Toffee Pudding
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Sweet, sticky, and completely addictive, it is always a crowd-pleaser. A classic British dessert made with sweet brown sugar and date sponge cake soaked in a buttery, rich, and delicious sticky toffee sauce. Top it with a dollop of whipped cream or vanilla ice cream.
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Ingredients
For the cake
- melted butter for the pan
- 7 ounces (about 1 1/2 cups) Medjool dates pitted and chopped
- 1 cup water
- 1 teaspoon baking soda
- 1 tick (4 oz) unsalted butter at room temperature
- 3/4 cup firmly packed brown sugar
- 2 large eggs at room temperature
- 1 cup self-rising flour (or combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt)
- Vanilla Ice cream or whipped cream to serve
For the toffee sauce
- 1 tick (4 oz) unsalted butter cubed
- 1 cup firmly packed brown sugar
- 1 cup light cream or half and half
Instructions
Make the cake
- Preheat oven to 350˚F (180˚C). Slick an 11- by 7-inch (28- by 18-cm) baking pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing the paper to overhang the sides.
- In a small saucepan over medium heat, combine the dates and water. Bring to a boil, reduce heat and simmer until the dates are softened, about 5 minutes. Remove from heat, stir in the baking soda and let cool to room temperature.☞ TESTER TIP: The mixture will foam once the baking soda is added, so be sure to use a saucepan at least 2 quarts (1.9 l) in size.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture. Add the flour and fold in until just combined.☞ TESTER TIP: It’s ok if the batter appears curdled before baking.
- Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake until a skewer inserted in the center of the cake comes out clean, 30 to 35 minutes.
Make the toffee sauce
- In a medium saucepan over medium heat, combine butter, sugar, and cream. Stir until the butter has melted and the sugar has dissolved. Bring to a boil, then reduce the heat and simmer until thickened slightly, 5 to 10 minutes.
- Remove cake from the oven and pour over a quarter of the hot toffee sauce. Let cool for 5 minutes.
- Remove the warm pudding from the pan and cut into portions. Serve drizzled with the remaining warm toffee sauce, and ice cream or whipped cream on the side.
Notes
- Storage--The pudding will keep, covered, in the fridge for up to 3 days. Store the sauce and pudding separately and reheat in a warm oven or the microwave before serving.
- Freezing--To freeze, wrap individual portions of the pudding in plastic, and store the toffee sauce separately in airtight containers or resealable bags. The pudding and sauce can be frozen for up to 3 months. Defrost in the refrigerator and reheat in a warm oven before serving.
- Speed it up--To expedite the cooling process, place the date mixture in the refrigerator.
Nutrition Information
Show Details
Serving
1serving
Calories
373kcal
(19%)
Carbohydrates
78g
(26%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
175mg
(7%)
Fiber
2g
(8%)
Sugar
63g
(126%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 78g | 26% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 175mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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