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Classic Sticky Toffee Pudding Recipe

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A rich and moist Classic Sticky Toffee Pudding featuring a luscious date-infused cake topped with a warm, buttery toffee sauce. This traditional British dessert is baked to golden perfection and served warm for a comforting, indulgent treat.

Ingredients

Pudding

  • 1 cup Medjool dates (pitted and chopped)
  • 2 cups water
  • 1/2 cup unsalted butter (softened)
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder

Toffee Sauce

  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish to prevent sticking.
  2. Soften dates: In a small pot, simmer the chopped Medjool dates in 2 cups of water for about five minutes until soft, then mash them to create a smooth mixture.
  3. Cream butter and sugar: In a mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy for a smooth batter base.
  4. Add eggs: Incorporate eggs one at a time into the butter mixture, mixing well after each addition to ensure even blending.
  5. Combine dry ingredients: Gradually mix in the all-purpose flour and baking powder until just combined, avoiding overmixing; then fold in the mashed date mixture gently.
  6. Bake the pudding: Pour the prepared batter into the greased baking dish and bake in the preheated oven for approximately 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Prepare toffee sauce: While the pudding bakes, heat heavy cream, dark brown sugar, butter, and vanilla extract over low heat in a saucepan until the mixture is melted and bubbling, stirring continuously to create a smooth sauce.
  8. Serve: Allow the baked pudding to cool slightly, then serve warm with the homemade toffee sauce generously drizzled on top for maximum flavor and indulgence.

Notes

  • Use Medjool dates for their natural sweetness and texture; pit and chop them before simmering.
  • Ensure the toffee sauce is hot and bubbly before drizzling for best flavor.
  • For a richer pudding, you can add a pinch of salt to the batter to balance sweetness.
  • This dessert is best served warm, but leftovers can be reheated gently in the microwave.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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