Description
Sticky Toffee Pudding is a moist sponge cake made with dates and topped with a rich toffee sauce.
Ingredients
Scale
- 200g dates, pitted and chopped
- 250ml boiling water
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, combine dates and boiling water. Let it sit for 10 minutes.
- In another bowl, cream the butter and brown sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the date mixture until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into a greased baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While baking, prepare the toffee sauce by heating 100g brown sugar, 100g unsalted butter, and 200ml cream in a saucepan until smooth.
- Serve the pudding warm with toffee sauce poured over it.
Notes
- Let the pudding cool slightly before serving.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Sticky Toffee Pudding, Dessert, British Dessert, Toffee Sauce