Sticky Toffee Pudding
At a Glance
- Prep
- 20 minutes
- Cook
- 35 minutes
- Servings
- 1 pudding, about 8 servings
Categories
- Dessert
- British
- Easy
Dietary
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This classic English favourite makes a moist date cake served warm with heavenly toffee sauce.
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Ingredients
- 1 cup pitted dates
- 1/4 cup dark brown sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup milk
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 cups all-purpose flour
- 3/4 cup light brown sugar
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1 pinch salt
Instructions
Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
Soak the dates in boiling water for 15 minutes to soften.
Drain and blend until you get a smooth paste.
Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour.
Stir until just smooth.
Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Make the sauce: Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take o the heat and stir in the remaining cream.
Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.
