Indulge in the warm, comforting flavors of sticky toffee pudding, a classic British dessert that melts in your mouth. This recipe will guide you through creating a moist sponge cake drizzled with luscious toffee sauce, making it a must-try for any dessert lover. Whether it’s a special occasion or a cozy night in, this dish promises to impress and satisfy your sweet cravings.
Ingredients
- 200g pitted dates, chopped
- 250ml water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 175g all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- For the toffee sauce: 200g brown sugar, 100g unsalted butter, 250ml double cream
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 15 minutes, and cooking time is around 40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 300 calories, 12g fat, 44g carbohydrates, and 2g protein. Please note that nutritional values can vary based on specific ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 180°C (350°F) and grease a baking dish.
- In a saucepan, bring water to a boil and add chopped dates. Remove from heat and stir in baking soda.
- In a mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture.
- Stir in vanilla extract until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-40 minutes or until a skewer inserted comes out clean.
- While the pudding is baking, prepare the toffee sauce by melting butter and sugar in a saucepan, then adding cream and simmering.
- Serve warm, drizzled with toffee sauce.
Alternative Ingredients
You can substitute dates with prunes for a slightly different flavor. Additionally, for a gluten-free option, use almond flour instead of all-purpose flour.
Serving and Pairings
Sticky toffee pudding is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of strong tea or coffee for a delightful treat.
Storage and Reheating
Store leftover pudding in an airtight container in the refrigerator for up to three days. To reheat, warm individual portions in the microwave for 20-30 seconds. This pudding can also be frozen for up to two months; just ensure it’s wrapped well.
Cooking Mistakes
- Overmixing the batter can result in a tough texture.
- Not measuring ingredients accurately can affect the pudding’s consistency.
- Using old dates may lead to a less sweet and flavorful pudding.
- Ensure your oven is preheated to avoid uneven baking.
- Skipping the toffee sauce will make the dish less indulgent.
Helpful Tips
- Soak dates in hot water for extra moisture.
- For a richer flavor, add a pinch of cinnamon to the batter.
- Let the pudding sit for a few minutes before serving for easier slicing.
- Use a thermometer to check if the pudding is cooked through.
- Drizzle extra toffee sauce on top for an indulgent finish.
FAQs
Can I make sticky toffee pudding in advance?
Yes, you can prepare the pudding in advance and reheat it before serving. This allows the flavors to meld together beautifully.
What can I use instead of dates?
Prunes or dried figs can be excellent substitutes for dates in this recipe, providing a similar sweetness and texture.
How long can I store sticky toffee pudding?
Sticky toffee pudding can be stored in the refrigerator for up to three days or frozen for up to two months.
Is sticky toffee pudding gluten-free?
This recipe is not gluten-free as it contains all-purpose flour. However, you can easily substitute almond flour for a gluten-free version.
Can I add nuts to the pudding?
Yes, adding chopped walnuts or pecans can enhance the texture and flavor of the pudding.
Conclusion
Sticky toffee pudding is a comforting dessert that combines rich flavors and a moist texture, making it a favorite among many. With this easy recipe, you can create an indulgent treat that’s perfect for any occasion. Enjoy every bite!
Sticky Toffee Pudding
Ingredients
- 200 g pitted dates chopped
- 250 ml water
- 1 tsp baking soda
- 100 g unsalted butter softened
- 150 g brown sugar
- 2 large eggs
- 175 g all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- For the toffee sauce: 200g brown sugar 100g unsalted butter, 250ml double cream
Instructions
- Preheat your oven to 180°C (350°F) and grease a baking dish.
- In a saucepan, bring water to a boil and add chopped dates. Remove from heat and stir in baking soda.
- In a mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture.
- Stir in vanilla extract until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-40 minutes or until a skewer inserted comes out clean.
- While the pudding is baking, prepare the toffee sauce by melting butter and sugar in a saucepan, then adding cream and simmering.
- Serve warm, drizzled with toffee sauce.
