Per serving · Approximate values estimated by AI
Classic Sticky Toffee Pudding
Traditional dish · British
A quintessential British dessert featuring a moist sponge cake made with finely chopped dates, drenched in a rich toffee sauce. Served warm, it's a comforting and decadent treat.
Ingredients
- Medjool dates200g
- Boiling water200ml
- Unsalted butter115g
- Dark brown sugar175g
- Eggs2 large
- Self-raising flour175g
- Baking soda1 tsp
- Heavy cream200ml
- Vanilla extract1 tsp
- Salt1/4 tsp
Steps
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm (8-inch) round cake tin or individual ramekins.
- 2
Chop the dates and place them in a bowl. Pour over the boiling water and let them soak for 10-15 minutes until softened.
- 3
Mash the softened dates with a fork or potato masher until mostly smooth.
- 4
In a large bowl, cream together the butter and dark brown sugar until light and fluffy.
- 5
Beat in the eggs one at a time, mixing well after each addition.
- 6
Sift the self-raising flour, baking soda, and salt into a separate bowl.
- 7
Gently fold the dry ingredients into the wet ingredients, alternating with the mashed dates.
- 8
Pour the batter into the prepared tin(s) and bake for 25-35 minutes, or until a skewer inserted into the center comes out clean.
- 9
While the cake is baking, prepare the toffee sauce: In a saucepan, melt the butter over medium heat. Stir in the dark brown sugar and heavy cream. Bring to a simmer and cook for 3-5 minutes, stirring constantly, until thickened and glossy. Stir in the vanilla extract.
- 10
Once the cake is baked, let it cool slightly in the tin. Poke holes in the top with a skewer. Pour about half of the warm toffee sauce over the cake while it's still warm.
- 11
Serve warm, with extra toffee sauce poured over each portion. Optional: serve with vanilla ice cream or clotted cream.
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