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Sticky Toffee Pudding
A beloved British classic, this Sticky Toffee Pudding features a moist, tender date sponge cake generously drenched in a rich, buttery toffee sauce. Perfect for a comforting dessert.
đ§ Ingredienser
- 200 g Medjool dates(Pitted. Medjool dates are preferred for their soft texture and caramel-like flavor.)
- 200 ml Boiling water(For soaking the dates.)
- 175 g All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 175 g Unsalted butter(Softened, plus extra for greasing the dish.)
- 175 g Dark brown sugar(Packed.)
- 2 large Eggs(Room temperature.)
- 1 teaspoon Vanilla extract
- 300 ml Heavy cream(For the toffee sauce.)
- 100 g Granulated sugar(For the toffee sauce.)
đšâđł Instruktioner
- 1
Prepare the dates: Place the pitted dates in a heatproof bowl. Pour the boiling water over them and let them soak for at least 10 minutes until softened. Drain any excess water and mash the dates with a fork or potato masher until a rough purée forms. Set aside.
â±ïž 10 minutes - 2
Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) square baking dish or a similar-sized ovenproof dish.
â±ïž 5 minutes - 3
Make the sponge batter: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, cream together the softened butter and packed dark brown sugar until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
â±ïž 10 minutes - 4
Combine wet and dry ingredients: Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in half of the mashed dates. Repeat with another third of the dry ingredients, then the remaining dates, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix. The batter will be thick.
â±ïž 5 minutes - 5
Bake the pudding: Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean and the top is springy to the touch.
â±ïž 30-35 minutes - 6
Make the toffee sauce while the pudding bakes: In a medium saucepan, melt the remaining 175g butter (from the ingredients list, not the 200g for the sponge) over medium heat. Stir in the granulated sugar and cook, stirring, until the sugar has dissolved and the mixture is bubbling. Gradually whisk in the heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly. Remove from heat.
â±ïž 10 minutes - 7
Assemble and serve: Once the pudding is baked, let it cool in the dish for about 5-10 minutes. Poke holes all over the top of the warm pudding with a skewer. Pour about half of the warm toffee sauce over the pudding, allowing it to soak in. Cut the pudding into squares and serve warm, drizzled with additional toffee sauce.
â±ïž 5 minutes
đĄ Proffstips
- âServe warm for the best texture and flavor.
- âDon't be shy with the toffee sauce â it's what makes this dessert truly special!
- âDelicious served with a scoop of good quality vanilla ice cream or a dollop of clotted cream.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For individual puddings, bake the batter in greased muffin tins for about 20-25 minutes.
- Add a handful of chopped walnuts to the batter for added texture.