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Sticky Toffee Pudding

Sticky Toffee Pudding Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 479
Ingredients Method Notes

Ingredients
  

  • 8 oz pitted dates, chopped
  • 1 tsp baking soda
  • ¾ cup boiling water
  • ¼ cup unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • 2 large eggs
  • 1⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Sauce
  • ½ cup unsalted butter
  • 1 cup packed dark brown sugar
  • 1 cup heavy cream
  • Pinch of salt
  • 1 tsp vanilla extract

Method
 

  1. Combine dates, baking soda, and boiling water. Let stand 10 minutes, then mash lightly.
  2. Beat butter and brown sugar until sandy. Beat in eggs and vanilla. Fold in flour, baking powder, salt, and date mixture until just combined.
  3. Pour batter into a greased 8-inch square pan. Bake at 350°F (180°C) for 30–35 minutes until the top springs back.
  4. Simmer butter, brown sugar, and cream for 3–4 minutes until thickened. Off heat, stir in salt and vanilla.
  5. Poke holes all over the hot cake, pour half the sauce over, and let stand 5 minutes. Slice and serve with remaining sauce.

Notes

Let the cake rest for those 5 minutes after adding the sauce so it absorbs evenly. If you want extremely saucy pudding, double the sauce recipe and pour as much as you like over each portion.