Sticky Toffee Pudding Recipe
A quintessentially English dessert starring a marvellously-moist sponge cake fashioned from finely-chopped dates. This pud is best served hot, drenched in a naughtily-indulgent toffee sauce (homemade of course), with a swoop of vanilla ice cream or a vanilla.
Ingredients
For the date purée
- 200 gm pitted dates, chopped
- 410 ml water
- 4.5 gm baking soda
For the pudding
- 105 gm unsalted butter
- 135 gm all-purpose flour
- 90 gm caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 15 gm baking powder
- 5 gm salt
For toffee sauce
- 113 gm brown sugar
- 25 gm unsalted butter
- 50 gm cream
- 1 tsp vanilla extract
Instructions
To Make The Sticky Toffee Pudding
- Preheat the oven to 180 degrees C. Grease and line a 6″/7″ baking tin with parchment paper. Alternatively, you can use ramekins to bake individual servings – just be sure to grease the ramekins well beforehand to make it easier to remove the puddings out onto a serving plate.
- Place chopped dates and water in a saucepan and bring to a boil. Allow the mixture to boil for 1 minute. Stir in the baking soda and continue stirring on the heat for 10-15 seconds. Remove from heat and blend the dates using an immersion blender. Set aside to cool.
- Cream the butter, sugar, salt and vanilla till light and fluffy. Add in the eggs one at a time, and mix well to combine.
- Mix in the cooled date purée. The mixture will be lumpy.
- Fold in the sifted flour and baking powder. Pour the batter into the prepared tin/ ramekins and bake for 25-30 minutes or until a skewer inserted into the center of the pudding comes out clean. Note that baking time will be lesser if using ramekins.
For the toffee sauce
- While the cake is baking, combine brown sugar, butter and cream in a saucepan and bring to a boil. Allow to boil until the sugar is all melted. Take off the heat and stir in the vanilla. Reserve.
To assemble the sticky toffee puddings:
- Once the cake is out of the oven, while still warm, poke holes into the cake and pour over the toffee sauce and allow it to soak in for 10-15 minutes. (If using ramekins, wait for a couple of minutes after removing from the oven before running a knife along the edges of the ramekin and inverting the cakes out onto a serving plate. Then, poke holes and proceed to pour over the toffee sauce).
- Serve your sticky toffee pudding warm with a scoop of vanilla ice cream!
