Sticky Toffee Pudding with Warm Toffee Sauce

Ingredients

• 200g (1 cup) pitted dates, chopped 200g (1 cup) pitted dates, chopped
• 240ml (1 cup) boiling water 240ml (1 cup) boiling water
• 1 tsp baking soda 1 tsp baking soda
• 120g (1 cup) all-purpose flour 120g (1 cup) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp salt 1/4 tsp salt
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 150g (3/4 cup) brown sugar 150g (3/4 cup) brown sugar
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the toffee sauce: For the toffee sauce:
• 150g (3/4 cup) unsalted butter 150g (3/4 cup) unsalted butter
• 200g (1 cup) brown sugar 200g (1 cup) brown sugar
• 240ml (1 cup) heavy cream 240ml (1 cup) heavy cream
• 1 tsp vanilla extract 1 tsp vanilla extract

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 58g (45g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch square baking dish.
2. 2.
   In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes to soften the dates.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
4. 4.
   In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
5. 5.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. 6.
   Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Begin and end with the dry ingredients, mixing until just combined.
7. 7.
   Pour the batter into the prepared baking dish and smooth the top.
8. 8.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   While the pudding is baking, prepare the toffee sauce. In a saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar has dissolved.
10. 10.
    Slowly pour in the heavy cream and continue to stir until the sauce is smooth and thickened. Remove from heat and stir in the vanilla extract.
11. 11.
    Once the pudding is baked, remove it from the oven and let it cool for a few minutes. Serve warm, drizzled generously with the warm toffee sauce.

Treat your ingredients with care...

• Dates — Make sure to use fresh and soft dates for the best results. If your dates are dry, soak them in hot water for a few minutes before chopping.
• Brown sugar — Dark brown sugar adds a richer flavor to the toffee sauce, but light brown sugar can be used as a substitute.
• Heavy cream — If you prefer a lighter sauce, you can use half-and-half or whole milk instead of heavy cream. However, the sauce may be slightly less thick.

Tips & Tricks

• Serve the Sticky Toffee Pudding warm for the best experience. Reheat individual portions in the microwave for a few seconds if needed.
• For an extra indulgent touch, serve the pudding with a scoop of vanilla ice cream or a dollop of whipped cream.
• If you prefer a lighter version, you can reduce the amount of toffee sauce or serve it on the side for drizzling.
• Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
• To make individual servings, you can bake the pudding in ramekins or muffin tins instead of a large baking dish.

Serving advice

Serve the Sticky Toffee Pudding warm, either on its own or with a generous drizzle of the warm toffee sauce. For an elegant touch, garnish with a sprinkle of powdered sugar or a sprig of fresh mint.

Presentation advice

To present the Sticky Toffee Pudding beautifully, cut it into squares or rectangles and place each portion on a dessert plate. Drizzle the warm toffee sauce over the pudding, allowing it to cascade down the sides. Add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra touch of indulgence.