Description
This Sticky Toffee Pudding is a classic British dessert featuring moist, gooey sponge cake made with dates and a rich, luscious toffee sauce. The combination of sweet, caramelized flavors and a tender texture creates an irresistible treat that’s perfect served warm with vanilla ice cream or custard.
Ingredients
Scale
Pudding
- 6 ounces pitted dried dates, roughly chopped (preferably Medjool)
- 1 cup boiling water
- 1 teaspoon baking soda
- 3/4 cup dark brown sugar (can reduce to 1/2 cup for less sweetness)
- 1/4 cup unsalted butter, softened at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon neutral tasting oil (e.g., avocado or canola)
- 1 tablespoon black treacle (or substitute with dark molasses)
- 1 teaspoon quality pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
To Serve
- Homemade English Toffee Sauce, warm
- Optional: vanilla ice cream, vanilla custard, or whipped cream
Instructions
- Prepare Dates: Preheat the oven to 350°F (175°C). Coarsely chop the dates and place them in a bowl. Pour boiling water over the dates and stir in the baking soda. Let them soak until cooled. Using an immersion blender or regular blender, puree the dates until chunky-smooth but not completely smooth.
- Cream Butter and Sugar: In a large mixing bowl, cream together the dark brown sugar and softened butter until the mixture is smooth and pale.
- Add Wet Ingredients: Beat in the eggs and neutral oil until well combined. Stir in the black treacle and vanilla extract and continue beating until thoroughly mixed.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix Batter: Gradually add the flour mixture to the wet ingredients, beating just until combined. Fold in the chunky date puree gently to incorporate.
- Prepare Pan and Bake: Generously butter a jumbo or king-sized muffin pan (each cavity holds about 1 cup). For extra caramelization and moistness, optionally add 2 teaspoons brown sugar and 3/4 teaspoon butter in the bottom of each muffin mold before adding batter. Spoon the batter into each cavity about two-thirds full. Bake on the middle rack for approximately 25 minutes or until a toothpick inserted into the center comes out clean. If using an 8×8 inch cake pan, bake for about 40 minutes.
- Cool and Serve: Let the cakes cool for a few minutes in the pan, then remove and transfer to a wire rack. Optionally brush warm cakes with some warm toffee sauce to soak in extra moisture. Serve warm, generously drizzled with homemade English Toffee Sauce and, if desired, accompany with vanilla ice cream, custard, or whipped cream.
Notes
- Sticky, gooey, and spongy with a rich toffee flavor, this dessert is indulgently delicious and sure to impress.
- For extra moistness and caramelization, add a small amount of brown sugar and butter to the bottom of muffin molds before baking.
- Brushing the warm cakes with toffee sauce while still warm enhances flavor and moisture.
- Best served warm with vanilla ice cream, custard, or whipped cream for a perfect balance.
Nutrition
- Serving Size: 1 generous pudding
- Calories: 420 kcal
- Sugar: 47 g
- Sodium: 407 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 74 mg
