Classic Sticky Toffee Pudding Recipe

Introduction

Classic Sticky Toffee Pudding is a rich, moist dessert that perfectly balances sweet dates and luscious toffee sauce. This beloved British treat is comforting and easy to make, ideal for any occasion where you want to impress with minimal effort.

Ingredients

• 1 cup Medjool dates (pitted and chopped)
• 2 cups water
• 1/2 cup unsalted butter (softened)
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• For Toffee Sauce:
  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
2. Step 2: In a small pot, simmer chopped Medjool dates in water for about five minutes until soft, then mash them well.
3. Step 3: In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
4. Step 4: Gradually mix in the flour and baking powder until just combined, then fold in the mashed date mixture gently.
5. Step 5: Pour the batter into the prepared dish and bake for approximately 35 minutes or until golden brown and a skewer inserted comes out clean.
6. Step 6: While the pudding is baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until melted and bubbling.
7. Step 7: Once baked, let the pudding cool slightly before serving warm with the toffee sauce drizzled generously over the top.

Tips & Variations

• For extra richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Swap Medjool dates for regular pitted dates if unavailable, soaking them longer to soften.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
• Use a hand blender to mash the dates more smoothly if preferred.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving, and warm the toffee sauce separately to drizzle fresh each time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, you can prepare and bake the pudding a day in advance. Keep it stored in an airtight container in the refrigerator and warm it before serving with freshly made sauce.

Is there a gluten-free version of this recipe?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make the pudding gluten-free. Just ensure the baking powder used is also gluten-free.

Classic Sticky Toffee Pudding Recipe

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★★★★★

4.9 from 109 reviews

Classic Sticky Toffee Pudding is a warm, moist dessert made with sweet Medjool dates, baked to perfection and topped with a rich, buttery toffee sauce. This comforting British pudding is perfect for cozy evenings and special occasions.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Pudding Ingredients

• 1 cup Medjool dates, pitted and chopped
• 2 cups water
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder

Toffee Sauce

• 1/2 cup heavy cream
• 1/2 cup dark brown sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish to prevent sticking.
2. Prepare Dates: In a small pot, simmer the chopped Medjool dates in 2 cups of water for about five minutes until they are soft, then mash the dates to form a thick mixture.
3. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and dark brown sugar until the mixture is fluffy and light, creating a smooth base for the batter.
4. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and create a silky batter.
5. Incorporate Dry Ingredients: Gradually mix in the all-purpose flour and baking powder until just combined, then gently fold in the mashed date mixture to integrate the moisture and flavor evenly.
6. Bake the Pudding: Pour the batter into the prepared baking dish and bake in the preheated oven for approximately 35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Make Toffee Sauce: While the pudding bakes, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat. Stir occasionally until the mixture is melted, smooth, and begins to bubble.
8. Serve: Once baked, allow the pudding to cool slightly. Serve warm by drizzling the rich toffee sauce generously over individual portions for a decadent finish.

Notes

• Using Medjool dates provides extra moisture and natural sweetness to the pudding.
• You can substitute unsalted butter with salted butter if preferred, but omit added salt in the recipe.
• Ensure not to overbake; the pudding should be moist inside.
• The toffee sauce can be reheated gently if it cools and thickens before serving.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Sticky Toffee Pudding, British dessert, Medjool dates, toffee sauce, classic pudding, warm dessert