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- 1 cup dates, pitted and finely chopped - 1 ¼ cups boiling water - 1 teaspoon baking soda - ½ cup unsalted butter, softened - ¾ cup packed brown sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon salt Sticky toffee pudding starts with its main ingredients. Dates are the star of this dish. They bring natural sweetness and a rich flavor. The butter makes the pudding soft and moist. Brown sugar adds depth and a lovely caramel taste. Eggs help bind everything together and add richness. Flour gives structure, while baking powder helps it rise. - ½ cup unsalted butter - 1 cup packed brown sugar - 1 cup heavy cream - 1 teaspoon pure vanilla extract The toffee sauce is where the magic happens. Butter adds creaminess. Brown sugar gives that sweet, deep flavor. Heavy cream makes the sauce smooth and rich. Vanilla extract adds a warm note that ties it all together. - Cup measurements: Use standard measuring cups for accuracy. - Conversion tips: If you need grams or ounces, 1 cup is about 240 ml. Use a kitchen scale for precise measurement. Knowing these ingredients helps you create a great sticky toffee pudding. Each part plays a role in the taste and texture. Feel free to gather everything ahead of time. This makes the cooking process smooth and fun! {{ingredient_image_2}} Start by soaking the dates. You need 1 cup of pitted and finely chopped dates. Place these in a medium bowl. Add 1 teaspoon of baking soda to the dates. Carefully pour 1 ¼ cups of boiling water over them. Let the dates soak for about 10-15 minutes. This softens the dates, making them easy to mash. After soaking, mash the dates with a fork or potato masher until you have a chunky puree. Next, prepare your baking dish. Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish with butter or cooking spray. Set the dish aside for later. Now it's time to cream the butter and sugar. In a large bowl, take ½ cup of softened unsalted butter. Add ¾ cup of packed brown sugar to the bowl. Use a hand mixer or stand mixer to beat them together until light and fluffy. This should take about 3-4 minutes. Next, add 2 large eggs, one at a time. Beat well after each addition. Then, stir in 1 teaspoon of pure vanilla extract. Mix until everything is fully combined. Now, gently fold in the softened date mixture. Make sure it is well mixed with the butter and sugar. In another bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mix to the wet mixture. Fold gently until just combined. Be careful not to overmix; some lumps are okay. Once mixed, pour the batter into your prepared baking dish. Smooth the top with a spatula. Now it's ready to bake! To get a great sticky toffee pudding, watch your mixing. Overmixing can make the pudding tough. Once you combine the wet and dry ingredients, fold gently. Don’t worry about lumps; they are okay. The batter should be smooth but not overworked. This step keeps your pudding light and fluffy. You can make your pudding even better with spices. Consider adding a pinch of cinnamon or nutmeg. These spices add warmth and depth to the flavor. You can also mix in some chopped nuts. Pecans or walnuts bring a nice crunch that contrasts well with the soft pudding. When serving, slice the pudding into squares. Place each piece in a bowl and pour warm toffee sauce over it. For extra flair, add a dollop of whipped cream on top. You can sprinkle toasted pecans or chocolate shavings for added texture. A sprig of mint can brighten the dish and make it more appealing. Pro Tips Soak the Dates: Soaking the dates in boiling water not only softens them but also helps to release their natural sweetness, enhancing the flavor of the pudding. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser pudding texture. Warm the Toffee Sauce: Serving the toffee sauce warm allows it to drizzle beautifully over the pudding and soak in for extra flavor. Make Ahead: This pudding can be made a day in advance. Just reheat gently in the oven before serving for the best taste and texture. {{image_4}} To make a gluten-free version of sticky toffee pudding, you can use almond flour or coconut flour instead of all-purpose flour. These flours give a nice texture and flavor. You might need to add a little extra liquid. This helps keep the pudding moist. Always check if your flour is certified gluten-free to ensure safety. If you want a vegan sticky toffee pudding, replace the eggs with applesauce or mashed bananas. Use coconut oil or a vegan butter spread instead of regular butter. For the heavy cream, opt for coconut cream or almond milk. These swaps make the dessert plant-based while keeping it rich and tasty. You can add your favorite flavors to the pudding. Try folding in chocolate chips for a sweet twist. Chopped nuts, like walnuts or pecans, give a nice crunch. You can also add dried fruits, like raisins or cranberries, for a fruity touch. Each addition makes the pudding special and unique. To keep your sticky toffee pudding fresh, place any leftovers in an airtight container. Make sure it cools completely before sealing. You can refrigerate it for up to five days. If you want to store it longer, freeze the pudding. Wrap it tightly in plastic wrap and then place it in a freezer bag. This method helps prevent freezer burn. When you’re ready to enjoy your pudding again, reheat it gently. You can use the microwave or an oven. For the microwave, heat a slice for 20-30 seconds. Check to see if it’s warm, and add more time if needed. If using the oven, preheat it to 350°F (175°C). Place the pudding in a baking dish, cover it with foil, and heat for about 10-15 minutes. This keeps it moist and soft. In the fridge, your sticky toffee pudding will last about five days. In the freezer, it can stay good for up to three months. Just be sure to label your containers with the date. This way, you can enjoy your treat at its best! Sticky toffee pudding is a warm dessert made from moist sponge cake, dates, and toffee sauce. It comes from England and has roots in the Lake District. This dessert has a rich, sweet flavor and a sticky texture. It is often served with cream or ice cream. Its warm, gooey sauce makes it a favorite for many. Yes, you can make sticky toffee pudding ahead of time. You can bake the pudding and let it cool. Wrap it in plastic wrap and store it in the fridge for up to three days. You can also make the toffee sauce in advance. Just reheat the sauce before serving. This allows the flavors to deepen, making it even better. You can find great sticky toffee pudding in many places. Look for local restaurants that focus on British cuisine. Some bakeries also make this dessert fresh daily. A few well-known spots include: - The Pudding Shop in London - The Great British Pudding Co. - Local pubs with a focus on traditional British dishes These places often serve sticky toffee pudding with a twist, adding unique flavors or ingredients. In this blog post, we explored the art of making Sticky Toffee Pudding. We reviewed key ingredients like dates, butter, and brown sugar, along with the essential toffee sauce. You learned step-by-step instructions for prepping and mixing, along with fitting tips for texture and flavor. Remember, there are delicious variations, like gluten-free and vegan options. Store your leftovers properly to enjoy this treat longer. Sticky Toffee Pudding brings joy and warmth to any table, making it a must-try dessert. Enjoy baking your perfect version!

Decadent Sticky Toffee Pudding

A rich and moist dessert made with dates and topped with a luscious toffee sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine British
Servings 8
Calories 350 kcal

Ingredients
  

  • 1 cup dates, pitted and finely chopped
  • 1.25 cups boiling water
  • 1 teaspoon baking soda
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.75 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish with butter or cooking spray. Set it aside.
  • In a medium mixing bowl, combine the finely chopped dates with the baking soda. Carefully pour the boiling water over the dates and let them soak for about 10-15 minutes, allowing them to soften. Once softened, mash the dates with a fork or a potato masher until you achieve a chunky puree.
  • In a separate large bowl, cream together the softened butter and packed brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
  • Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Then, stir in the pure vanilla extract until fully incorporated.
  • Gently fold the softened date mixture into the butter and sugar mixture, ensuring it is well combined.
  • In another mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; some lumps are okay.
  • Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • While the pudding is baking, make the toffee sauce. In a medium saucepan over medium heat, melt the butter. Once melted, stir in the packed brown sugar and heavy cream. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 5 minutes, stirring continuously until the sauce thickens slightly. Remove from heat and stir in the pure vanilla extract.
  • Once the pudding is done baking, remove it from the oven and let it cool in the baking dish for about 10 minutes. Then, poke holes all over the top with a skewer or toothpick. Drizzle half of the warm toffee sauce over the top of the pudding, allowing it to soak into the holes.
  • For serving, cut the pudding into squares and serve warm on individual plates or bowls. Drizzle with additional toffee sauce to taste.

Notes

Serve in individual bowls, topped with whipped cream and toasted pecans for added texture.
Keyword British dessert, dessert, sticky toffee pudding