Sticky Toffee Pudding
Sticky Toffee Pudding is a rich and moist dessert with decadent flavors of dates and a luxurious toffee sauce, evoking nostalgia and warmth.
Ingrédients
For the Pudding
- 200 g dates, chopped Use dried dates for best results.
- 250 ml boiling water
- 1 tsp baking soda
- 100 g unsalted butter, softened
- 150 g brown sugar
- 2 large eggs
- 150 g all-purpose flour Can be substituted with gluten-free flour.
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Toffee Sauce
- 200 ml heavy cream Can be replaced with coconut cream for dairy-free.
- 100 g brown sugar
- 50 g unsalted butter
Instructions
Preparation
- Chop the dates finely and combine them with boiling water in a bowl. Add baking soda and let the mixture sit to soften the dates.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add eggs to the butter-sugar mixture one at a time, mixing well after each addition.
- In another bowl, combine flour and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the date mixture gently to maintain airiness.
- Grease a baking dish and pour the batter into it.
Baking
- Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a skewer comes out clean.
Sauce Preparation
- While the pudding bakes, prepare the toffee sauce by combining cream, brown sugar, and butter in a saucepan over medium heat.
- Stir until the sauce thickens slightly.
Serving
- Once the pudding is baked and slightly cooled, slice and serve warm drizzled generously with the toffee sauce.
Notes
You can customize the pudding with different toppings, and it's perfect for various occasions. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2-3 months.