Sticky Toffee Pudding
A rich and moist British dessert made with finely chopped dates and drenched in luscious toffee sauce, perfect for any occasion.
Ingredients
For the Pudding
- 5 ounces dates, pits removed, roughly chopped (about ¾ cup) Ensure dates are fresh for the best flavor
- ½ teaspoon baking soda
- ¼ cup boiling water Used to soak dates
- 3 tablespoons unsalted butter, room temperature
- 6 tablespoons light brown sugar
- 1 large egg
- ½ cup all-purpose flour
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
For the Toffee Sauce
- ½ cup unsalted butter 1 stick
- 1 cup packed brown sugar
- 2 tablespoons milk
- 2 tablespoons heavy cream
- 2 tablespoons corn syrup
- 1 pinch kosher salt Tiny pinch
- 2 tablespoons bourbon Optional; can be omitted for non-alcoholic version
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the chopped dates with the baking soda and boiling water. Let the mixture sit for 10 minutes.
- In a separate bowl, cream together the room temperature butter and light brown sugar until light and fluffy.
- Add the egg to the butter mixture and blend well.
- Incorporate the soaked date mixture into the butter mixture.
- In another bowl, whisk together the flour and baking powder. Gently fold this dry mixture into the wet ingredients until just combined.
- Pour the batter into a greased baking dish and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Toffee Sauce Preparation
- While the pudding is baking, prepare the toffee sauce by melting together the butter, brown sugar, milk, heavy cream, corn syrup, kosher salt, and bourbon in a saucepan over medium heat.
- Once the pudding is done baking, drizzle the warm toffee sauce generously over the top and serve.
Notes
For the best experience, serve warm with vanilla ice cream or whipped cream. Store leftovers in the fridge for up to three days. Reheat before serving.