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Sticky Toffee Pudding
Ingredients
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For the Pudding:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Toffee Sauce:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dates:
- In a small bowl, combine the chopped dates and boiling water. Stir in the baking soda and let the mixture sit for about 10 minutes to soften the dates.
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Make the Pudding Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gently fold the flour mixture into the butter mixture, alternating with the date mixture, until just combined.
- Bake:
- Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Toffee Sauce:
- While the pudding is baking, combine the heavy cream, butter, and brown sugar in a saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, until thickened. Stir in the vanilla extract.
- Serve:
- Once the pudding is done, remove it from the oven and let it cool for a few minutes. Serve warm, drizzled with the toffee sauce, and topped with a scoop of vanilla ice cream if desired.
Enjoy your indulgent dessert!
For more details, visit the full recipe