Classic Sticky Toffee Dessert (Print Version)
# Ingredients:
→ Pudding Ingredients
01 -
200g pitted dates, chopped
02 -
240ml boiling water
03 -
1 teaspoon baking soda
04 -
125g all-purpose flour
05 -
1 teaspoon baking powder
06 -
¼ teaspoon salt
07 -
½ teaspoon ground cinnamon
08 -
115g unsalted butter, softened
09 -
150g packed brown sugar
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
→ Toffee Sauce
12 -
115g unsalted butter
13 -
200g packed brown sugar
14 -
240ml heavy cream
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Chop the pitted dates and place them in a bowl. Pour boiling water over the dates and add baking soda. Let sit for 15-20 minutes to soften.
02 -
Preheat the oven to 175°C (350°F). Grease an 8-inch square baking pan.
03 -
In a bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
04 -
In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 -
Add the softened date mixture, including the liquid, to the butter mixture. Mix until combined. Gradually fold in the dry ingredients until just incorporated.
06 -
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
07 -
In a saucepan, melt the butter. Stir in the brown sugar and heavy cream. Cook until smooth and combined, then add the vanilla extract.
08 -
Serve warm pudding drizzled with toffee sauce. Optionally, pair with vanilla ice cream or whipped cream.
# Notes:
01 -
For added flavor, consider mixing in a splash of rum or bourbon into the toffee sauce.
02 -
This pudding can be made ahead of time and reheated; it tastes even better the next day!