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Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe
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★★★★★

4.9 from 19 reviews

Classic Sticky Toffee Pudding is a rich, moist British dessert featuring a soft date-infused cake drenched in a luscious homemade toffee sauce. Perfectly sweet and comforting, this pudding is ideal for special occasions or a cozy treat, best served warm with cream or vanilla ice cream.

Ingredients

Scale

Toffee Sauce

  • 2 cups heavy cream
  • ½ cup dark brown sugar
  • 2½ tablespoons golden syrup (or molasses)
  • Pinch salt

Pudding

  • 6 ounces pitted dates, chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 tablespoons unsalted butter
  • ¾ cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and butter an 8½-inch porcelain soufflé dish or a similar-sized baking dish to prevent sticking.
  2. Make the Toffee Sauce: In a medium saucepan, combine the heavy cream, dark brown sugar, golden syrup (or molasses), and a pinch of salt. Bring the mixture to a boil, stirring frequently to dissolve the sugar.
  3. Simmer Sauce: Lower the heat and simmer the sauce, stirring constantly for about 5 minutes until it thickens enough to coat the back of a spoon. Pour half of this sauce into the prepared soufflé dish and place the dish in the freezer. Reserve the other half for serving.
  4. Prepare Dates Mixture: In another medium saucepan, heat the chopped dates and water together. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, keeping the mixture slightly warm.
  5. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to combine evenly.
  6. Cream Butter and Sugar: Using a standing electric mixer or by hand, beat the unsalted butter and granulated sugar until light and fluffy. Gradually add the eggs one at a time, then beat in the vanilla extract. The mixture may look slightly curdled but this is normal.
  7. Combine Batter: Stir in half of the flour mixture into the creamed mixture, then add the warm date mixture. Finally, add the remaining flour mixture, stirring just until combined to avoid overmixing.
  8. Bake: Remove the soufflé dish from the freezer and pour the batter into it. Bake for 50 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
  9. Serve: Allow the pudding to cool slightly. Spoon portions into bowls and drizzle with the reserved warm toffee sauce. Serve with whipped cream or vanilla ice cream if desired, though it is delicious on its own.

Notes

  • For the best texture, ensure the eggs are at room temperature before mixing.
  • You can substitute golden syrup with molasses, but it will alter the flavor slightly.
  • Do not overmix the batter to keep the pudding tender and moist.
  • Keep the date mixture warm when adding it to the batter for better incorporation.
  • Storing leftover pudding covered in the refrigerator is possible, reheat gently before serving.

Nutrition

Keywords: Sticky Toffee Pudding, British dessert, date cake, toffee sauce, classic pudding, warm dessert

Find it online: https://kitchenbyclara.com/sticky-toffee-pudding-recipe/