Pin it A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
This sticky toffee pudding has been a favorite during our weekend cabin trips it brings warmth and comfort after a day outdoors
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F) Butter a 23 cm (9-inch) square or round baking dish
- Step 2:
- Place chopped dates in a bowl Pour over boiling water and sprinkle with baking soda Stir and let sit for 10 minutes to soften
- Step 3:
- In a large bowl cream together butter and brown sugar until light and fluffy Beat in eggs one at a time then mix in vanilla
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter
- Step 5:
- Sift together flour baking powder and salt Gently fold the dry ingredients into the wet mixture until just combined
- Step 6:
- Pour the batter into the prepared baking dish Bake for 35 40 minutes or until a skewer inserted into the center comes out clean
- Step 7:
- While the pudding bakes make the sauce Combine brown sugar cream butter treacle (if using) and salt in a saucepan Bring to a gentle simmer over medium heat stirring until smooth and slightly thickened (about 5 7 minutes)
- Step 8:
- Once the pudding is done poke holes all over the surface with a skewer Pour about half of the hot toffee sauce over the pudding Let it soak for 10 minutes
- Step 9:
- Serve warm cut into squares with extra toffee sauce drizzled over each portion Add a scoop of vanilla ice cream or a dollop of whipped cream if desired
Pin it Our family always gathers around the table to enjoy this pudding it’s a warm and cherished tradition that creates lasting memories
Required Tools
Mixing bowls Electric mixer or sturdy whisk 23 cm (9-inch) baking dish Saucepan Wooden spoon or silicon spatula Skewer or toothpick
Allergen Information
Contains Gluten (wheat flour) Eggs Dairy (butter cream) May contain traces of nuts if substituting or as processed Always check ingredient labels for hidden allergens
Nutritional Information
Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g per serving
Pin it This toffee pudding is the perfect comforting dessert to share with loved ones on a chilly evening
Recipe FAQ
- → What type of dates work best for this dessert?
Soft Medjool dates are ideal due to their natural sweetness and tender texture, which blend well into the batter.
- → How can I add a smoky flavor to the toffee sauce?
Incorporate a pinch of smoked sea salt into the sauce during cooking to introduce subtle smoky undertones.
- → Can nuts be added to the dish for extra texture?
Yes, chopped pecans or walnuts can be folded into the batter or sprinkled on top to provide a pleasant crunch.
- → What beverage pairs well with this dessert?
A robust black tea or a glass of tawny port complements the sweet and rich flavors nicely.
- → How should I serve this dessert for best results?
Serve warm with additional toffee sauce drizzled on top, optionally accompanied by vanilla ice cream or whipped cream.