Description
Indulge in the warmth of this Decadent Classic Sticky Toffee Pudding, a dessert that combines rich flavors with a comforting texture. Perfect for any occasion, this pudding is sure to impress your loved ones.
Ingredients
Scale
- 200g Medjool dates
- 300ml water
- 100g unsalted butter
- 150g dark brown sugar
- 2 large eggs
- 200g all-purpose flour
- 1 teaspoon baking powder
- a pinch of salt
- 250ml non-alcoholic milk
Instructions
- Prepare the Dates: Start by pitting and chopping 200g of Medjool dates. Place them in a saucepan with 300ml of water and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes until the dates are soft. Remove from heat and let cool slightly.
- Make the Batter: In a mixing bowl, cream together 100g of unsalted butter and 150g of dark brown sugar until light and fluffy. I love using a hand mixer for this step!
- Add Eggs: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate Flour: Gradually fold in 200g of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Mix until just combined.
- Add Dates: Stir in the cooled date mixture along with any remaining liquid. This will give your pudding a wonderfully moist texture.
- Prepare to Bake: Preheat your oven to 180°C (350°F). Grease a baking dish or individual ramekins with butter, and pour the batter in, filling them about ¾ full.
- Bake: Bake for 30-35 minutes or until a skewer inserted into the center comes out clean. While they’re baking, let’s prepare the toffee sauce!
- Make Toffee Sauce: In a saucepan, combine 200g of dark brown sugar, 100g of unsalted butter, and 250ml of non-alcoholic milk. Heat gently until the sugar dissolves, then bring to a simmer. Cook for another 5 minutes until it thickens slightly.
- Serve: Once the puddings are done, allow them to cool for a few minutes before inverting them onto plates. Drizzle generously with the warm toffee sauce and serve with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: For extra flavor, soak the chopped dates in hot water for an hour before cooking. You can prepare the pudding ahead of time and store it unbaked in the refrigerator for up to 24 hours. Sticky toffee pudding is best enjoyed warm.