Name: Classic Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 1 cup Medjool dates (pitted and chopped); 2 cups water; 1/2 cup unsalted butter (softened); 1 cup dark brown sugar; 2 large eggs; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 cup heavy cream; 1/2 cup dark brown sugar; 2 tbsp unsalted butter; 1 tsp vanilla extract

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Introduction

Classic Sticky Toffee Pudding is a beloved British dessert featuring moist date cake drenched in rich toffee sauce. Its deep caramel flavors and comforting texture make it perfect for any occasion, especially cozy nights in.

A thick, moist dark brown cake sits on a white plate, covered with a shiny caramel sauce that drips down its sides and pools around the base. On top of the cake, there is a smooth, light beige dollop of creamy sauce or custard, slightly melting into the caramel. The cake’s texture looks soft and spongy, with small holes visible on the sides, giving it a rich, dense appearance. The background is a white marbled surface, making the dessert stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Medjool dates (pitted and chopped)
2 cups water
1/2 cup unsalted butter (softened)
1 cup dark brown sugar
2 large eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 cup heavy cream
1/2 cup dark brown sugar (for toffee sauce)
2 tbsp unsalted butter (for toffee sauce)
1 tsp vanilla extract (for toffee sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
Step 2: Simmer the chopped Medjool dates in water for about five minutes until softened, then mash into a smooth mixture.
Step 3: In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
Step 4: Gradually mix in flour and baking powder, then gently fold in the mashed date mixture.
Step 5: Pour the batter into the prepared dish and bake for approximately 35 minutes or until golden brown.
Step 6: While baking, heat heavy cream, dark brown sugar, butter, and vanilla over low heat until melted and bubbly to make the toffee sauce.
Step 7: Let the pudding cool slightly before serving warm with generous drizzles of the toffee sauce.

Tips & Variations

For extra richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Swap Medjool dates for regular dried dates if unavailable, but ensure they are well soaked for softness.
Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
If you prefer a smoother sauce, strain it before serving to remove any solids.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. Toffee sauce can be stored separately in an airtight container for up to one week and reheated on the stove.

How to Serve

A rich, dark brown cake with a moist and crumbly texture is placed on a white plate. It has a thick, shiny layer of caramel sauce flowing down its sides and pooling on the white marbled surface below. On top of the cake, there is a smooth, creamy, pale yellow dollop of custard with more caramel sauce being drizzled onto it from above. In the background, a second similar cake is blurred but visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sticky toffee pudding ahead of time?

Yes, you can prepare the pudding in advance and refrigerate it. Reheat before serving and prepare the toffee sauce fresh or reheat it separately.

Can this recipe be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking to accommodate gluten-free diets.