Sticky Toffee Pudding

A classic British dessert that marries a moist date-infused cake with a luscious toffee sauce, perfect for warming up cold evenings. Best enjoyed with vanilla ice cream or whipped cream for an indulgent treat.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup pitted dates

1 cup boiling water

1 tsp baking soda

1/4 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

For the toffee sauce:

1/2 cup unsalted butter

1 cup light brown sugar

1/2 cup heavy cream

1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.

2. In a small bowl, combine dates and boiling water. Stir in baking soda and let sit for 20 minutes to soften.

3. In a large bowl, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Add vanilla extract.

4. Sift together flour, baking powder, and salt, then fold into the butter mixture.

5. Stir in the softened date mixture until well combined.

6. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. For the toffee sauce, melt the butter in a saucepan over medium heat. Stir in brown sugar, cream, and vanilla, cooking until smooth and thickened.

8. Slice the warm cake and pour the toffee sauce over each piece before serving.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 20-30 seconds until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.