Name: Classic Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 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; 1/2 cup heavy cream; 1/2 cup dark brown sugar; 2 tbsp unsalted butter; 1 tsp vanilla extract

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Introduction

Classic Sticky Toffee Pudding is a rich and comforting dessert featuring moist sponge cake made with dates and topped with a luscious toffee sauce. It’s an irresistible treat that’s perfect for cozy evenings or special occasions.

A thick, square piece of dark brown cake with a moist and crumbly texture sits on a white plate, covered by a thick drizzle of shiny caramel sauce that flows down its sides and pools around the base. On top of the cake is a perfectly round scoop of creamy white ice cream, also topped with a small amount of caramel sauce slowly dripping down its sides. A silver fork rests on the plate next to the cake. The setting includes a white marbled textured surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
Step 2: In a small pot, simmer chopped Medjool dates in water for about five minutes until soft, then mash them lightly.
Step 3: In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
Step 4: Gradually mix in the flour and baking powder until just combined, then fold in the mashed date mixture.
Step 5: Pour the batter into the prepared baking dish and bake for approximately 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: While the pudding is baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until melted and bubbling, stirring occasionally.
Step 7: Once baked, let the pudding cool slightly before serving warm, generously drizzled with the toffee sauce.

Tips & Variations

For extra richness, serve the pudding with a scoop of vanilla ice cream or a dollop of whipped cream.
You can substitute Medjool dates with other sweet dried dates if needed, but Medjool offers the best texture and sweetness.
If you prefer a smoother sauce, strain it before serving to remove any sugar crystals.
To make this dessert gluten-free, substitute all-purpose flour with a gluten-free baking mix.

Storage

Store any leftover sticky toffee pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or warm in the oven before serving, and refresh with warmed toffee sauce to keep it moist and flavorful.

How to Serve

A single square piece of dark brown moist cake sits on a white plate, soaked with thick, glossy caramel sauce that pools around the base and drips down the sides. On top of the cake is a round scoop of smooth white vanilla ice cream, with caramel sauce slowly dripping over it as well. The cake layer texture looks soft and dense, contrasting with the creamy ice cream and shiny caramel. The whole scene is set on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sticky toffee pudding in advance?

Yes, you can prepare the pudding batter ahead of time and refrigerate it for up to 24 hours before baking. The toffee sauce can also be made in advance and reheated when ready to serve.

Is sticky toffee pudding suitable for freezing?

Sticky toffee pudding freezes well. Wrap portions tightly and freeze for up to 2 months. To serve, thaw overnight in the refrigerator and warm thoroughly. Add fresh toffee sauce when serving.