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Sticky Toffee Pudding Recipe

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4.3 from 7 reviews

This classic Sticky Toffee Pudding is a rich and indulgent British dessert featuring moist date cake drenched in a warm, luscious toffee sauce. The pudding is baked to perfection with a tender crumb and served with extra steaming toffee sauce, making it a perfect comforting treat for gatherings or special occasions.

Ingredients

Toffee Sauce

  • 2 cups heavy cream
  • ½ cup dark brown sugar
  • 2½ tablespoons golden syrup (or molasses)
  • Pinch salt

Pudding

  • 6 ounces pitted dates, chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 tablespoons unsalted butter
  • ¾ cup granulated sugar
  • 2 eggs (at room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C) and generously butter an 8½-inch porcelain soufflé dish or a baking dish of similar size to prevent sticking and help the pudding cook evenly.
  2. Make toffee sauce: In a medium saucepan, combine the heavy cream, dark brown sugar, golden syrup (or molasses), and a pinch of salt. Bring the mixture to a boil over medium heat, stirring frequently to melt the sugar completely.
  3. Simmer sauce until thickened: Reduce the heat to low and gently simmer the sauce, stirring constantly for about 5 minutes until it thickens enough to coat the back of a spoon. Pour half of the sauce into the prepared baking dish, spreading it evenly. Place the dish in the freezer to chill while you prepare the pudding batter. Reserve the other half of the sauce for serving later.
  4. Prepare dates: In another medium saucepan, combine the chopped dates with water and bring to a boil. Once boiling, remove from heat and stir in the baking soda. The mixture will bubble up slightly; set aside but keep it warm for best incorporation into the batter.
  5. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. This ensures even distribution of the rising agents and seasoning throughout the batter.
  6. Beat butter and sugar: Using a standing mixer or hand mixer, beat the unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which will help create a tender texture.
  7. Add eggs and vanilla: Gradually beat in the eggs one at a time, followed by the vanilla extract. It’s normal if the batter appears slightly curdled; continue without worry.
  8. Combine batter and dates: Gently fold half of the flour mixture into the batter followed by the warm date mixture, then fold in the remaining flour mixture. Mix just until combined—avoid overmixing to keep the pudding light.
  9. Assemble and bake: Remove the soufflé dish from the freezer, scrape the batter evenly over the chilled toffee sauce, and bake in the preheated oven for about 50 minutes. The pudding is done when a toothpick inserted into the center emerges with moist crumbs adhering to it.
  10. Serve warm: Allow the pudding to cool slightly after baking. Serve portions of the moist pudding in bowls, generously spooning over the reserved warm toffee sauce. For added indulgence, accompany with whipped cream or vanilla ice cream, or enjoy as is for a delightful treat.

Notes

  • Keep the date mixture warm when folding it into the batter to help maintain the proper batter consistency.
  • For a dairy-free variation, substitute heavy cream with coconut cream and butter with a plant-based alternative, and adjust the sauce sweetness to taste.
  • Golden syrup can be replaced with molasses or light corn syrup, but golden syrup gives the authentic flavor and color.
  • Use room temperature eggs to ensure better mixing and batter texture.
  • Do not overmix the batter after adding flour to keep the pudding tender and moist.
  • Leftover pudding can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.

Find it online: https://marthatasty.com/sticky-toffee-pudding-recipe/