Description
This Sticky Toffee Pudding is a classic British dessert featuring moist, gooey sponge cake made with dates and a rich, luscious toffee sauce.
Ingredients
Scale
- 6 ounces pitted dried dates, roughly chopped (preferably Medjool)
- 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 (or substitute with 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
- Homemade English Toffee Sauce, warm
- Optional: vanilla ice cream, vanilla custard, or whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Coarsely chop the dates and place them in a bowl. Pour boiling water over the dates and stir in the baking soda. Let them soak until cooled. Using an immersion blender or regular blender, puree the dates until chunky-smooth but not completely smooth.
- In a large mixing bowl, cream together the dark brown sugar and softened butter until the mixture is smooth and pale.
- Beat in the eggs and neutral oil until well combined. Stir in the black treacle and vanilla extract and continue beating until thoroughly mixed.
- In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, beating just until combined. Fold in the chunky date puree gently to incorporate.
- Generously butter a jumbo or king-sized muffin pan (each cavity holds about 1 cup). For extra caramelization and moistness, optionally add 2 teaspoons brown sugar and 3/4 teaspoon butter in the bottom of each muffin mold before adding batter. Spoon the batter into each cavity about two-thirds full. Bake on the middle rack for approximately 25 minutes or until a toothpick inserted into the center comes out clean. If using an 8×8 inch cake pan, bake for about 40 minutes.
- Let the cakes cool for a few minutes in the pan, then remove and transfer to a wire rack. Optionally brush warm cakes with some warm toffee sauce to soak in extra moisture. Serve warm, generously drizzled with homemade English Toffee Sauce and, if desired, accompany with vanilla ice cream, custard, or whipped cream.
Notes
- Serve warm for best flavor.
- Can reduce sugar for less sweetness.
- Pairs well with vanilla ice cream or custard.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 420
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg