Description
Classic Sticky Toffee Pudding is a delightful British dessert that combines a moist sponge cake made from Medjool dates with a luscious toffee sauce.
Ingredients
Scale
- 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
- For Toffee Sauce: 1/2 cup heavy cream
- For Toffee Sauce: 1/2 cup dark brown sugar
- For Toffee Sauce: 2 tbsp unsalted butter
- For Toffee Sauce: 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Simmer chopped Medjool dates in water for about 5 minutes until soft, then mash.
- Cream together butter and dark brown sugar until fluffy. Add eggs one at a time.
- Gradually mix in flour and baking powder; fold in the mashed date mixture.
- Pour batter into the prepared dish and bake for about 35 minutes until golden brown.
- Prepare toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla over low heat until melted and bubbling.
- Let cool slightly before serving warm drizzled with toffee sauce.
Notes
- Serve with vanilla ice cream or whipped cream for added richness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 34g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg