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Classic Sticky Toffee Pudding

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A moist date cake drenched in a warm toffee sauce, perfect for comfort desserts and elegant enough for guests.

Ingredients

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  • 1 cup Medjool dates, pitted and chopped
  • 2 cups water
  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, divided
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an eight inch square baking dish and set aside.
  2. Place chopped Medjool dates and water in a pot, bring to a gentle simmer for 5 minutes. Mash into a rough purée and cool slightly.
  3. In a mixing bowl, beat the butter with 3/4 cup of dark brown sugar until light and fluffy. Add eggs one at a time, beating after each addition.
  4. Stir together flour and baking powder, add to the butter mixture, mix until combined. Fold in the date purée.
  5. Pour the batter into the prepared dish, smooth the top, and bake for about 35 minutes until golden and a toothpick comes out with a few moist crumbs.
  6. While baking, make the toffee sauce by combining cream, remaining 1/4 cup brown sugar, butter, and vanilla in a saucepan. Heat until melted and bubbly, then keep warm.
  7. Let the pudding cool for a few minutes after baking, then cut into squares and spoon toffee sauce over each serving. Serve warm.

Notes

Store leftovers separately; pudding lasts up to 3 days in the refrigerator. For dairy free, use margarine and coconut milk in the sauce.

Nutrition

Find it online: https://www.simplefamilydishes.com/classic-sticky-toffee-pudding/