Traditional Sticky Toffee Pudding (Print Version)
# Ingredients:
→ For the Pudding
01 -
1 cup (200g) pitted dates, chopped
02 -
1 cup boiling water
03 -
1 teaspoon baking soda
04 -
1 cup (125g) all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1/2 teaspoon ground cinnamon
08 -
1/2 cup (115g) unsalted butter, softened
09 -
3/4 cup (150g) packed brown sugar
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
→ For the Toffee Sauce
12 -
1/2 cup (115g) unsalted butter
13 -
1 cup (200g) packed brown sugar
14 -
1 cup (240ml) heavy cream
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Place chopped dates in a bowl. Pour boiling water over them and add baking soda. Let sit for 15-20 minutes to soften.
02 -
Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
03 -
In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
04 -
In a large bowl, cream softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract.
05 -
Add the soaked date mixture (including the liquid) to the butter mixture. Mix until combined. Gradually fold in the dry ingredients until just incorporated.
06 -
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
07 -
In a saucepan, melt butter. Stir in brown sugar and heavy cream. Cook until smooth, then add vanilla extract.
08 -
Serve the warm pudding drizzled with toffee sauce. Enjoy with vanilla ice cream or whipped cream if desired.
# Notes:
01 -
For added flavor, try adding a splash of rum or bourbon to the toffee sauce
02 -
This pudding can be made ahead and reheated - it tastes even better the next day
03 -
In the UK, 'pudding' refers to a dessert, not specifically a custard-like dish