Sticky Toffee Pudding is a classic British dessert consisting of date sponge served with a sweet toffee sauce. Pudding doesn’t get much better than this!
I posted this recipe a while back when I had first started writing my blog. They’re one of my favourite desserts so I wanted to update and share the blog post once again because I love it so much! Sticky toffee pudding is a dessert you will make time and time again. I had previously baked these in celebration of Great British Pudding Week, my sister, Becky, took a look through my blog and requested I made these again over the weekend for a family dinner.
These gorgeous cakes are warm, sweet, sticky and drizzled with lots of homemade toffee sauce. Sticky toffee pudding is one of my most treasured childhood desserts. It’s got to that time of year where I think these kinds of comforting desserts should be eaten and enjoyed, especially desserts that come with lashings of warm homemade toffee sauce… 😉
Sticky toffee pudding is the epitome of food comfort on a cold afternoon or evening. The cake itself has to be eaten warm for you to experience its full glory and don’t skimp on the toffee sauce!
Date Sponge –
175g pitted dates, chopped
300ml (1/2 pint) boiling water
1 teaspoon bicarbonate of soda
50g softened butter, plus extra for greasing
175g caster or granulated sugar
1 teaspoon vanilla extract
2 large free-range eggs
210g self-raising flour, sifted
Toffee Sauce –
250g unsalted butter
300g soft brown sugar
400ml double cream
1. Preheat the oven to 180 degrees C / 160 Fan / 350°F / Gas Mark 4. Lightly grease the sides of 8 x 200ml pudding basins or ramekins and line each the base with a small circle of parchment paper. Place on a large baking tray and set aside.
2. Place the dates along with the boiling water and bicarbonate of soda into a small mixing bowl and put to one side. Meanwhile in a large mixing bowl cream together the butter and sugar with the vanilla until light and fluffy.
3. Add the eggs one by one and beat until combined. Now sift in the flour and gently fold into the mix. Finally stir through the date mixture until it’s completely incorporated.
4. Divide the mixture between the pudding moulds, making sure you only fill then 2/3 of the way full. Then place back on the tray and bake for 20-25 minutes or until a cake tester comes out completely clean.
5. Whilst the puddings are cooking, this is a good time to make the sauce. Put the butter and sugar into a pan and melt, bring up to the boil and then simmer for 5 minutes making sure you stir from time to time. Add the cream and stir through.
6. When the puddings are cooked, remove gently from the pudding moulds using a small palette knife or butter knife – remember to remove to the circle of parchment paper from the bottom. To serve, pour the sauce over each pudding and serve with pouring or whipped cream or a scoop of vanilla ice cream and some chopped walnuts or toasted pecans.
- You can bake the puddings in advance, just like I did. Follow through to the end of step 4, then remove the cakes from the moulds, then allow to cool and once cooled completely wrap in clingfilm (plastic wrap) or store in an airtight container for up to 2-3 days – warm up either in the microwave or oven. They can also be frozen once baked for up to a month. Just thaw in the refrigerator overnight and then bake for about 5-10 minutes until warmed through.
I like to use any leftover toffee sauce to dip into churros, top pancakes or drizzle over ice cream!
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