Sticky Toffee Pudding--Heaven on a Plate!
User Reviews
4.8
Sticky Toffee Pudding--Heaven on a Plate!
Description
Sticky Toffee Pudding begins by soaking finely chopped Medjool dates in boiling water to soften and infuse moisture. The cake batter is made by creaming together butter and brown sugar before incorporating eggs gradually, then folding in a combination of flour, baking powder, and baking soda. Instant coffee dissolved in the date soaking liquid adds warmth and depth to the flavor. The batter achieves a smooth consistency before baking at 350°F in a buttered pan until set and golden.
The toffee sauce is a blend of butter, packed brown sugar, heavy cream, and a pinch of salt, gently cooked to a glossy caramel consistency. Drambuie or a quality whisky may be added for complexity, though it is optional. The rich sauce is poured over warm or served alongside the pudding to create a luscious texture and sweet, buttery finish.
This dessert stands out for its moist, tender crumb speckled with soft date pieces and its contrast of warm, sticky sauce. The balance of sweetness and subtle coffee notes complements the date flavor. It's a traditional dessert enjoyed warm and can be served with cream or ice cream to round out the experience.
The pudding freezes well, allowing for advance preparation or leftovers. Using a scale for ingredient measurement ensures best results. Experimenting with the degree of date chopping or blending can alter texture to preference.
Ingredients
Cake
- 1 ¼ c Medjool dates finely chopped
- 8 oz water boiling
- ½ cup butter room temperature, unsalted
- 1 cup packed 6 ounces golden brown sugar
- 4 egg large, preferably organic
- 1 ¾ c flour all purpose
- ½ tsp baking powder
- 1 tsp baking soda
- 2 Tbsp instant coffee
- 1 pinch salt
Sticky Toffee Sauce
- ¼ cup butter unsalted
- 1 cup brown sugar packed, (light or dark)
- 2 cups heavy whipping cream (preferably organic)
- 1 Tbsp drambuie optional - or good quality whisky, liqueur
- 1 pinch salt
Instructions
- Oven temperature is 350°F (175°C) but don't preheat it yet.
Make the Cake
- Butter the pan (preferably not dark.)
- Place chopped dates in small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.
- Mix flour and baking powder and set aside.
- Now preheat the oven to 350°F (175°C).
- Using electric mixer, beat butter and sugar in large bowl to blend.
- Scrape sides of bowl often. Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
- Add half of flour and baking powder and beat to blend.
- Next, add the remaining 2 eggs, one at a time, beating to blend after each addition. Continue scraping down sides of bowl.
- Now add the remaining flour and beat until blended.
- Combine instant coffee and baking soda in small bowl.
- Pour the coffee and soda into the date mixture, stirring to dissolve the coffee granules. It will froth slightly. At this point, you can leave the mixture as is, or blend with an immersion blender which makes gives a more even texture throughout the cake.
- Add the date mixture to the batter in the bowl, and mix until evenly combined.
- Pour the batter into prepared pan.
Bake the Cake.
- Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour.
- Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary. Carefully remove the cake from the dish, then level and remove the top. I like using a cake leveler. Place the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.
Make the Sticky Toffee Sauce.
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
- Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups (12 oz), stirring occasionally, about 15 minutes. If adding the Drambuie, add it after taking the sauce off the heat.
- When cake is cool and caramel sauce is still warm, but not too hot, pour about half of the sauce over the cake. Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won't stick to it.)
How to Serve Sticky Toffee Pudding
- When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming. Serve with the reserved, warm sticky toffee sauce and freshly whipped cream.
Notes
- Use a scale for precise measurements to achieve even texture and baking.
- The dessert can be made with dates chopped either finely or blended; both yield good results depending on texture preference.
- Sticky toffee pudding freezes well, making it convenient for advance preparation or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 500kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 171mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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