Indulge Sticky Toffee Pudding (Print Version)
# Ingredients:
→ Pudding Ingredients
01 -
2 large eggs
02 -
1 teaspoon vanilla extract
03 -
115g softened unsalted butter
04 -
150g packed brown sugar
05 -
¼ teaspoon salt
06 -
1 teaspoon baking powder
07 -
½ teaspoon ground cinnamon
08 -
125g plain flour
09 -
200g chopped, pitted dates
10 -
240ml boiling water
11 -
1 teaspoon baking soda
→ Toffee Sauce
12 -
240ml heavy cream
13 -
200g packed brown sugar
14 -
115g unsalted butter
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Slice the dates and put them in a bowl. Pour hot water over them, sprinkle in the baking soda, and wait about 15-20 minutes while they soften.
02 -
Set your oven to 175°C (350°F). Take an 8-inch square dish and grease it well.
03 -
Grab a bowl and mix flour, cinnamon, salt, and baking powder. Keep it aside for later.
04 -
In a large bowl, whip together the butter and sugar until creamy. Add one egg at a time, blending nicely before adding the vanilla.
05 -
Pour the softened date mixture (including its liquid) into the butter mix. Blend gently, then add the dry ingredients gradually, folding until it comes together.
06 -
Transfer the mixture into the greased pan and bake for 30-35 minutes. It's done when a toothpick in the middle comes out clean.
07 -
In a pan, heat butter until it melts. Stir in cream and sugar, cooking until smooth. Finish off by adding vanilla and mixing well.
08 -
Cut the pudding into portions, pour warm toffee sauce over the top, and serve right away. Pair it with whipped cream or ice cream if you'd like!
# Notes:
01 -
To switch things up, try adding a splash of bourbon or rum to the toffee sauce for extra depth.
02 -
It’s great to make in advance—just warm it up before serving. The flavor gets even better!