Sticky Toffee Pudding

• 1 1/2 cups pitted dates, chopped
• 1 1/4 cups boiling water
• 2 tablespoons butter
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 3/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter

Steps

1. 1 Preheat oven to 350°F. Grease a 9-inch square baking dish.
2. 2 In a medium bowl, combine chopped dates, boiling water, 2 tablespoons butter, and baking soda. Let sit for 15 minutes.
3. 3 In another bowl, whisk together flour, brown sugar, baking powder, and salt.
4. 4 In a large bowl, beat softened butter and granulated sugar until creamy. Add eggs one at a time, then mix in vanilla.
5. 5 Stir the date mixture into the butter mixture, then fold in the flour mixture just until combined.
6. 6 Pour batter into prepared dish and bake for 35-40 minutes, or until a toothpick comes out clean.
7. 7 While pudding bakes, make sauce: In a small saucepan, heat heavy cream, 1/4 cup brown sugar, and 2 tablespoons butter until smooth.
8. 8 Serve warm pudding with sauce drizzled on top.

Nutrition

Tips

• For a richer flavor, use dark brown sugar in both the pudding and sauce.
• If dates are hard to find, dried figs or apricots can be a tasty substitute.
• Ensure your oven is preheated accurately for even baking.
• Let the pudding rest for 5 minutes before serving for perfect slices.

Storage

Store in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds. Sauce can be stored separately for up to a week.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a classic treat.
• Pair with a drizzle of salted caramel sauce for extra indulgence.
• Enjoy with a hot cup of coffee or a glass of tawny port.

FAQ