Sticky Toffee Pudding
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!
Servings 9
Ingredients
Date Sponge:
- 280 g pitted dates roughly chopped
- 1 teaspoon bicarbonate of soda
- 250 ml boiling water
- 40 g dark or light brown sugar
- 80 g (salted or unsalted) butter softened
- 2 eggs
- 185 g plain flour
- 1 and 1/2 teaspoons baking powder
Toffee Sauce:
- 200 g dark or light brown sugar
- 300 ml double cream
- 70 g (salted or unsalted) butter I recommend adding a pinch of salt if using unsalted butter
Instructions
- Preheat oven to 180°C / 160°C / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside. Place the chopped dates in a bowl and sprinkle over bicarbonate of soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork).
- Place the softened butter and sugar in a bowl. Beat until combined and smooth. Now, add the eggs and beat until incorporated. Add flour along with the baking. Mix until flour is fully incorporated.
- Add the date mixture, mix quickly until dates are well incorporated into the batter. Pour the cake batter in the lined tin. Bake for 35 minutes or until a cake tester when inserted in the centre of the cake comes out clean.
- Now make the toffee sauce ready for serving the cake. To make the toffee sauce, place the sugar, cream and butter in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer. Simmer for 2 minutes, stirring occasionally, then remove from heat.
- Once the cake is baked, take a cake skewer and poke holes over the top of the cake - about 40 will do. Take about 1/2 cup (120ml) of the sauce and pour this over the top of the cake. Leave it to stand and soak in the sauce for 10 minutes.
- When ready to eat, take a piece of the sticky toffee pudding, pour over more of the remaining sauce, and serve with custard, ice cream or pouring cream.