Description
This traditional English Sticky Toffee Pudding is a rich, moist sponge-like cake made with sweet dates and baked on a bed of luscious toffee sauce. The pudding is finished with more warm toffee sauce poured over the top, creating an indulgent dessert perfect for serving with whipped cream or vanilla ice cream.
Ingredients
Toffee Sauce
- 2 cups (480 ml) heavy cream
- ½ cup (99 g) dark brown sugar
- 2½ tablespoons golden syrup or molasses
- Pinch of salt
Pudding
- 6 ounces (170 g) pitted dates, chopped
- 1 cup (240 ml) water
- 1 teaspoon baking soda
- 1¼ cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons (57 g) unsalted butter
- ¾ cup (149 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and butter an 8½-inch porcelain soufflé dish or a similar-sized baking dish to prevent sticking.
- Make Toffee Sauce: Combine heavy cream, dark brown sugar, golden syrup (or molasses), and a pinch of salt in a medium saucepan. Bring to a boil while stirring frequently to dissolve the sugar. Reduce heat and let simmer for about 5 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Pour half of this sauce into the prepared soufflé dish and put the dish in the freezer to set while you prepare the pudding. Reserve the other half for serving.
- Prepare Date Mixture: In a separate medium saucepan, heat the chopped dates and water until the water comes to a boil. Remove from heat promptly and stir in the baking soda. This will cause the mixture to bubble and lighten. Keep the mixture slightly warm for the batter.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute the raising agents.
- Cream Butter and Sugar: Using a stand mixer or by hand, beat the unsalted butter and granulated sugar until the mixture becomes light and fluffy, indicating that air has been incorporated.
- Add Eggs and Vanilla: Gradually beat in the eggs one at a time, followed by the vanilla extract. The batter might look a bit curdled at this point, which is normal.
- Combine Batter: Alternately fold in half of the flour mixture, then the warm date mixture, followed by the remaining flour mixture, mixing gently and only until just combined. Avoid overmixing to maintain a light texture.
- Assemble and Bake: Remove the soufflé dish from the freezer and spread the batter evenly over the chilled toffee sauce layer. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
- Serve: Allow the pudding to cool slightly after baking. Spoon portions into serving bowls and pour over the reserved warm toffee sauce. Serve with whipped cream or vanilla ice cream if desired, or enjoy as is.
Notes
- For the best flavor, use fresh dates and ensure the eggs are at room temperature to create a smooth batter.
- Be careful not to overmix the batter after adding the flour to keep the pudding light and airy.
- If golden syrup is unavailable, molasses can be used but will add a stronger flavor.
- The toffee sauce can be made in advance and reheated gently before serving.
- Using a porcelain soufflé dish helps maintain even baking and proper heat distribution, but any similar-sized oven-safe dish will work.
