Classic British Sticky Toffee Pudding
A moist date sponge drenched in warm toffee sauce and served with vanilla ice cream.
Equipment
- 8-inch square baking pan
- Mixing bowls
- Electric mixer
- Small saucepan
- Wooden skewer
Ingredients
Date Sponge
- 8 oz pitted dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter softened
- 3/4 cup dark brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
Toffee Sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup dark brown sugar packed
- 1/4 tsp fine salt
To Serve
- 2 cups vanilla ice cream
Instructions
Make the Batter:
- Heat the oven to 350°F (175°C) and grease an 8-inch square pan.
- Place the dates and boiling water in a bowl. Stir in the baking soda and rest for 10 minutes, then mash lightly.
- Whisk flour and baking powder in a bowl. Beat the butter and brown sugar until light, then beat in the eggs and vanilla. Fold in the dry ingredients and date mixture.
Bake:
- Spread the batter in the prepared pan and bake for 35 to 40 minutes, until just set and a skewer comes out with moist crumbs.
- Cool for 10 minutes while you make the sauce.
Make the Sauce and Serve:
- Melt the butter in a saucepan. Add the brown sugar, cream, and salt; simmer for 3 to 4 minutes until glossy.
- Poke the warm pudding all over with a skewer and pour over half the sauce. Cut into squares and serve with ice cream and the remaining sauce.
Notes
- The sauce can be made two days ahead and rewarmed gently.
- For a deeper flavor, replace a tablespoon of the cream with dark rum or brandy.
Nutrition
Calories: 580kcalCarbohydrates: 72gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 125mgSodium: 350mgFiber: 3gSugar: 52g