The Best Sticky Toffee Pudding
User Reviews
5
The Best Sticky Toffee Pudding
Description
The Best Sticky Toffee Pudding is a cake combining finely chopped, softened dates with a batter of butter, honey, dark brown sugar, eggs, and flour leavened with baking powder and baking soda. A touch of cardamom adds subtle warm spice. Dates are soaked in boiling water with baking soda to soften and enrich the batter with moisture.
After baking in a greased 9x9 inch dish until a toothpick comes out clean, a toffee sauce is prepared by gently melting together butter, honey, dark brown sugar, and finishing with heavy cream. The warm sauce is poured over or served alongside the cake, making it sticky and indulgent.
This dessert offers a balance of moist, tender crumb with rich sticky sauce, ideal for cooler weather or special occasions. Serving it warm provides a comforting experience that highlights the caramel and date flavors. The recipe originates from Nigella Lawson, ensuring a well-tested and satisfying pudding.
Ingredients
For the cake:
- 200 g date soft, pitted, dried; roughly chopped
- 200 ml water boiling
- 1 teaspoon baking soda
- 75 g butter unsalted
- 2 tablespoon honey (or molasses)
- 50 g dark brown sugar
- 2 egg
- 150 g flour
- 2 teaspoon baking powder
- 1/2 teaspoon cardamom optional
- 1/2 teaspoon salt
For the toffee sauce:
- 125 g butter unsalted
- 200 g dark brown sugar
- 1 tablespoon honey or molasses
- 200 ml heavy whipping cream
- pinch sea salt flakes for sprinkling; optional
Instructions
For the cake:
- Preheat the oven to 180 C (350 F). Lightly grease a 9x9 inch baking dish.
- Place dates in a bowl, and pour boiling water on top. Add baking soda and stir to combine. Let sit for 10 minutes.
- Cream the butter and honey together in a stand mixer until well combined. Add the brown sugar and mix until combined and no lumps remain. Add one egg and beat until well incorporated, then repeat with the second egg
- Reducing the speed of the stand mixer, add the flour, baking powder, salt, and cardamom if using. Stir until combined and a thick smooth batter forms. Add in the dates with any of their remaining water and fold in until just combined.
- Pour batter into prepared pan and smooth out the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Make the sauce while cake is in the oven.
To make the toffee sauce:
- Combine the butter, honey and sugar in a saucepan over low heat, and stir gently until butter is melted and sugar has dissolved. Add the whipping cream, increase the heat to medium and bring sauce to a boil. Once it has started to bubble remove from the heat.
- As soon as the cake is out of the oven, poke it all over with a toothpick or skewer, creating small holes. Pour about 1/4 of the warm toffee sauce all over the cake surface until it has an even glaze across the top. Let cake stand 20-30 minutes to soak in the sauce, then sprinkle with sea salt if desired, and serve.
- Serve with the remaining toffee sauce on the side, and vanilla ice cream or whipped cream.
Notes
- This recipe is adapted from Nigella Lawson for an authentic sticky toffee pudding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
