Sticky Toffee Pudding
This classic British holiday dessert features a rich, moist sponge cake studded with sweet dates. It's best served warm, soaking up the decadent caramel sauce for a truly unforgettable treat.
Ingredients
For the Sticky Toffee Pudding:
- 16 ounces Dates finely chopped (about 2.5 C packed)
- 2 3/4 Cup boiling water
- 2 1/2 teaspoons baking soda
- 5/8 Cup butter, unsalted (5 oz) 1 stick + .5 Tablespoon room temp
- 2 cups sugar
- 5 eggs
- 3 1/3 Cups all purpose flour
- 2 teaspoons baking powder
- Pinch of salt
For the Caramel Sauce:
- 1 Cup Whipping cream
- 2 1/4 Cups Dark brown sugar packed
- 2 sticks Unsalted butter
- 1 teaspoon vanilla
- Dash of salt
Instructions
For the Sticky Toffee Pudding:
- Preheat oven to 350 F. Butter and flour a 9 x 13 pan.
- Combine dates with boiling water off heat. Add baking soda. Set aside to cool.
- Using electric mixer, beat butter and sugar in large bowl for at least 3 minutes. Add eggs, 1 at a time, beating well after each addition.
- Add flour, baking powder, and salt. Mix well
- Stir in dates and their liquid.
- Pour batter into prepared pan.
- Bake until tester inserted into center comes out clean, about 30 – 45 minutes
For the Caramel Sauce:
- Whisk together brown sugar, butter, and vanilla on low heat until blended.
- Once butter is melted, stir constantly for at least 2 minutes. Making sure the sugar has dissolved.
- Whisk in cream. Heat and stir over low heat. Stir in salt at the end.
Notes
Although it’s simply divine at any temp. Sticky Toffee Pudding is best served warm with Caramel Sauce and whipped cream.