Description
This Sticky Toffee Pudding recipe features moist, gooey cakes packed with rich dates and a deep caramel flavor, baked to perfection and served with a luscious homemade English toffee sauce. The texture is delightfully spongy and sticky, making it an irresistible classic dessert that’s perfect for any occasion.
Ingredients
Scale
For the Pudding
- 6 ounces pitted dried dates, roughly chopped (preferably medjool dates)
- 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 (substitute 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
For Serving
- Homemade English Toffee Sauce
- Optional: vanilla ice cream, vanilla custard, or whipped cream
Instructions
- Preheat and Soak Dates: Preheat your oven to 350°F (175°C). Coarsely chop the dates and place them in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let the mixture soak until it cools down, which softens the dates and prepares them for pureeing.
- Puree Dates: Use an immersion blender or regular blender to puree the soaked dates. Aim for a chunky-smooth texture rather than completely smooth, retaining some pieces for texture.
- 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 in color, which helps to incorporate air for a light cake.
- Add Wet Ingredients: Beat in the eggs and neutral oil until fully combined. Then add the black treacle and vanilla extract, continuing to beat until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, beating just until combined to avoid overmixing and developing gluten.
- Incorporate Date Puree: Fold the chunky date puree into the batter and beat gently just until combined, ensuring even distribution without overworking the batter.
- Prepare Baking Pan: Generously butter a jumbo or king-sized muffin pan that holds roughly 1 cup per cup. For extra caramelization and moisture, optionally add about 2 teaspoons of brown sugar and 3/4 teaspoon butter at the bottom of each muffin mold before adding batter.
- Fill and Bake: Spoon the batter into each muffin cup until about two-thirds full. Bake on the middle rack for about 25 minutes or until a toothpick inserted in the center comes out clean. If using an 8×8 inch cake pan, bake for approximately 40 minutes.
- Cool and Remove: Allow the cakes to cool for a few minutes in the tins, then carefully remove and place on a wire rack to cool slightly.
- Optional Toffee Brush: While cakes are still warm, brush them with some warm English toffee sauce to enhance moisture and flavor absorption.
- Serve: Serve each pudding generously drizzled with warm homemade English toffee sauce. For an indulgent touch, accompany with vanilla ice cream, custard, or whipped cream as desired.
Notes
- Sticky, gooey, and spongy with a luxuriously rich toffee flavor, this dessert is a beloved classic that captivates with each bite.
- Optionally adding brown sugar and butter at the bottom of the muffin molds creates an extra caramelized base and moist texture.
- Brushing warm toffee sauce over the cakes post-bake helps deepen moisture and flavor.
- The pudding pairs wonderfully with vanilla ice cream, custard, or whipped cream to balance its sweetness.
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
