Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: dates 150 g; water 180 ml; baking soda 1 tsp; all-purpose flour 140 g; butter 80 g; brown sugar 140 g; egg 2 ea; heavy cream 150 ml

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Chopped dates soaked at least 10 minutes in boiling water with baking soda are stirred into the batter liquid and all.

The fruit and its soaking water make this British sponge moist and sweet. The brown-sugar toffee sauce is warmed again just before serving and poured over the pudding, and a scoop of vanilla ice cream sets cold cream against it.

Ingredients

servings

IngredientAmount

egg2 ea

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Instructions

10 steps

1

Chop 150 g dates finely and pour over 180 ml freshly boiled water.
2

Stir in 1 teaspoon baking soda, then soak for at least 10 minutes until the fruit softens and breaks down easily.
3

Beat the softened butter with brown sugar for about 2 minutes, until slightly lighter and creamy.

Add the 2 eggs one at a time, mixing well after each so the batter does not split.
4

Fold in 140 g all-purpose flour only until most dry streaks disappear.
5

Add the soaked dates with their liquid and fold gently, keeping the batter moist without overmixing.
6

Transfer the batter to the baking dish and level the surface.
7

Bake at 180C for 28 to 32 minutes, until the center springs back lightly and no wet batter clings to a tester.
8

While the cake bakes, put 150 ml heavy cream, the remaining brown sugar, and butter over medium-low heat.

Stir as it simmers until glossy and just thick enough to coat a spoon thinly.
9

Pour some toffee sauce over the warm cake and let it soak in for 5 minutes.
10

Reheat the remaining sauce just before serving and spoon it over the pudding.