Description
Silky smooth sticky toffee pudding whispers sweet comfort from British kitchens, blending rich dates and caramel into a heavenly dessert. Warm spoonfuls of this classic treat promise pure indulgence that will melt hearts and satisfy cravings in one delicious embrace.
Ingredients
Scale
Main Ingredients:
- 200g self-raising flour
- 200g pitted dried dates
- 2 eggs
Cake Base Ingredients:
- 75g soft butter
- 175g dark brown demerara sugar
- 1 tablespoon golden syrup
- 2 tablespoons black treacle
- 1 teaspoon vanilla extract
- 1 tablespoon bicarbonate of soda
Toffee Sauce Ingredients:
- 100g sugar
- 100g butter
- 200 milliliters (ml) double cream
Instructions
- Prepare the oven at 200°C and coat a 23cm baking tin with butter and flour to prevent sticking.
- Using an electric mixer, blend butter and sugar until creamy and smooth, then incorporate eggs, vanilla extract, golden syrup, and treacle into the mixture.
- Gently fold flour into the wet ingredients, mixing until just combined to maintain a light texture.
- Place dates in a saucepan with water and bring to a boil. Remove from heat and add bicarbonate of soda, then immediately puree while the mixture remains warm.
- Fold the date puree into the cake batter, ensuring even distribution, then transfer the mixture to the prepared baking tin.
- Bake in the preheated oven for 40-45 minutes, checking for doneness by inserting a skewer that comes out clean. Allow the pudding to cool slightly after removing from the oven.
- Create the toffee sauce by melting sugar and butter together in a pan, then gradually stir in cream and allow the mixture to simmer until it reaches a smooth, glossy consistency.
- Warm the sponge pudding if needed and generously drizzle with the freshly made toffee sauce. Optionally serve with a scoop of vanilla ice cream for extra indulgence.
Notes
- Swap dates for prunes or figs if unavailable, maintaining the same moisture and sweetness profile.
- Gluten-free flour works perfectly as a direct replacement for standard wheat flour in this recipe.
- Prepare date puree in advance to streamline the baking process and enhance flavor melding.
- Serve warm with vanilla custard or dairy-free alternatives for added indulgence and variety.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 692
- Sugar: 64 g
- Sodium: 210 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 90 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg