Sticky Toffee Pudding
User Reviews
5
Sticky Toffee Pudding
Description
The Sticky Toffee Pudding batter starts by soaking chopped dates in boiling water with baking soda, softening them for incorporation. The dates are pureed into a chunky mixture, then mixed into a creamed combination of brown sugar, butter, eggs, oil, black treacle, and vanilla. Flour, baking powder, and salt are folded in to create a thick, moist batter.
The batter is portioned into generously buttered jumbo muffin tins or placed into an 8x8 inch buttered cake pan. The puddings bake at 350°F until a toothpick comes out clean, yielding a tender yet dense crumb with moist areas from the date puree. The black treacle imparts deep caramel flavor and dark color.
The pudding is traditionally served warm with a homemade English toffee sauce poured over or served on the side for extra sweetness. The sauce can be broiled briefly on the cake to bubble and caramelize. This dessert is comforting and indulgent, offering rich sweetness balanced by the date texture.
Individual puddings or a single cake can be made depending on desired portions. The cake freezes well up to two months, and the toffee sauce can be prepared ahead and stored. Thaw completely before reheating the frozen pudding. The recipe suggests a reduction of sugar if preferred less sweet.
Ingredients
- 6 ounces dates roughly chopped (for best flavor we recommend medjool dates, pitted, dried
- 1 cup water boiling
- 1 teaspoon baking soda
- 3/4 cup dark brown sugar (this is a very sweet cake, I prefer to reduce it to 1/2 cup)
- 1/4 cup butter softened at room temperature, unsalted
- 2 egg at room temperature, large
- 1 tablespoon neutral tasting oil (eg, avocado or canola)
- 1 tablespoon black treacle (can substitute dark molasses)
- 1 teaspoon vanilla extract quality pure
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- Homemade English Toffee Sauce , for serving
Instructions
- Preheat the oven to 350 degrees F.Coarsely chop the dates and place them in a bowl. Pour the boiling water over them and stir in the baking soda. Let the dates soak until cooled down. Using an immersion blender or placing them in a regular blender, puree the dates to make a chunky-smooth mixture (don't puree it completely smooth).
- In a large mixing bowl cream the brown sugar and butter until smooth and pale. Beat in the eggs and oil. Add the black treacle and vanilla extract and beat until combined.In a small bowl, stir together the flour, baking powder and salt. Gradually beat in the flour mixture into the wet mixture just until combined. Add the chunky date puree and beat just until combined.
- Generously butter a jumbo/king-sized muffin pan (holds roughly 1 cup). Spoon the batter in until about 2/3 full. Bake the cakes on the middle rack for about 25 minutes (about 40 minutes if using the 8x8 inch cake pan - SEE NOTE) or until a toothpick inserted into the center comes out clean. Let the cakes cool for a few minutes in the tins and then remove and place them on wire rack.Optional: For a more caramelized and moist cake, add about 2 teaspoons of brown sugar and 1/4 tablespoon butter in the bottom of each muffin mold before spooning in the batter (see blog post pictures). We highly recommend it!Additionally, for an extra moist cake you can brush the cake with a little toffee sauce while the cake is still warm to allow it to absorb some of the sauce. Serve drizzled with the warm English Toffee Sauce and if desired some vanilla ice cream, vanilla custard, or some whipped cream.
Notes
- Sticky Toffee Pudding can be baked as individual puddings or as a single 8x8 inch cake for sharing.
- The toffee sauce can be poured over the cooled cake and briefly broiled to caramelize before serving.
- This cake freezes well for up to two months when wrapped properly; thaw fully before reheating.
- The toffee sauce can be made in advance and stored separately to serve fresh when desired.
- Reducing the brown sugar to 1/2 cup can lessen sweetness for a milder dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1generous pudding | |
| Calories | 420kcal | 21% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 407mg | 17% |
| Potassium | 410mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 315IU | 6% |
| Calcium | 102mg | 10% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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