Here is a classic sticky toffee pudding recipe that will warm your heart and satisfy your sweet tooth. This delightful dessert features a moist sponge cake drenched in a luscious toffee sauce, making it a favorite for gatherings and special occasions. The combination of flavors and textures creates a truly indulgent experience that will leave everyone asking for seconds.
Ingredients
- 200g medjool dates, pitted and chopped
- 250ml boiling water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 200g self-raising flour
- 1 tsp vanilla extract
- For the sauce:
- 200g brown sugar
- 100g unsalted butter
- 300ml double cream
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1 slice): Calories: 350, Protein: 3g, Carbohydrates: 56g, Fat: 12g, Fiber: 2g.
Step-by-Step Cooking Process
- Preheat your oven to 180°C (350°F) and grease a baking dish.
- In a bowl, combine the chopped dates and boiling water; stir in baking soda and let it cool slightly.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cooled date mixture and vanilla extract.
- Gently fold in the self-raising flour until just combined.
- Pour the batter into the greased baking dish, smoothing the top.
- Bake in the preheated oven for 30 minutes or until a toothpick comes out clean.
- While the pudding bakes, prepare the toffee sauce by melting butter and sugar in a saucepan over medium heat.
- Once melted, pour in the cream and stir until the sauce is smooth and thickened.
Alternative Ingredients
You can substitute medjool dates with dried figs or prunes if you prefer a different flavor profile. For a lower-calorie version, consider using a sugar substitute in the sauce.
Serving and Pairings
Serve your sticky toffee pudding warm, drizzled with toffee sauce, and a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage and Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This pudding can also be frozen for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Overmixing the batter can lead to a tough pudding.
- Not allowing the date mixture to cool can cause the eggs to cook prematurely.
- Not greasing the baking dish properly may cause the pudding to stick.
- Using too much flour can result in a dry texture.
- Not checking for doneness can lead to an undercooked center.
Helpful Tips
- Chop dates finely for even distribution in the pudding.
- Let the pudding sit for a few minutes before serving for optimal texture.
- Try adding a pinch of salt to the sauce for a flavor boost.
- Use fresh dates for a richer taste.
FAQs
Can I make sticky toffee pudding ahead of time?
Yes, you can prepare the pudding in advance and store it in the refrigerator. Reheat before serving for the best results.
What can I serve with sticky toffee pudding?
Sticky toffee pudding pairs wonderfully with vanilla ice cream, whipped cream, or custard.
Can I freeze sticky toffee pudding?
Yes, you can freeze the pudding. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months.
Is sticky toffee pudding gluten-free?
To make it gluten-free, substitute the self-raising flour with a gluten-free flour blend.
How can I make the sauce thicker?
To thicken the toffee sauce, simmer it longer to reduce the liquid, allowing it to reach your desired consistency.
Conclusion
Sticky toffee pudding is a comforting and indulgent dessert that is sure to impress your guests. With its rich flavors and delightful texture, this recipe is a must-try for any dessert lover. Enjoy it warm with toffee sauce and ice cream for a truly unforgettable treat.
Sticky Toffee Pudding Recipe
Ingredients
- 200 g medjool dates pitted and chopped
- 250 ml boiling water
- 1 tsp baking soda
- 100 g unsalted butter softened
- 150 g brown sugar
- 2 large eggs
- 200 g self-raising flour
- 1 tsp vanilla extract
- 200 g brown sugar for sauce
- 100 g unsalted butter for sauce
- 300 ml double cream for sauce
Instructions
- Preheat your oven to 180°C (350°F) and grease a baking dish.
- In a bowl, combine the chopped dates and boiling water; stir in baking soda and let it cool slightly.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cooled date mixture and vanilla extract.
- Gently fold in the self-raising flour until just combined.
- Pour the batter into the greased baking dish, smoothing the top.
- Bake in the preheated oven for 30 minutes or until a toothpick comes out clean.
- While the pudding bakes, prepare the toffee sauce by melting butter and sugar in a saucepan over medium heat.
- Once melted, pour in the cream and stir until the sauce is smooth and thickened.
