Description
Indulge in the warmth of sticky toffee pudding, a luscious dessert featuring moist sponge cake drenched in rich toffee sauce. Perfect for any occasion!
Ingredients
Scale
For the Pudding:
- 1 cup Medjool dates, pitted and chopped
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 2 large eggs
For the Toffee Sauce:
- 1 cup heavy cream
- 3/4 cup brown sugar
Instructions
For the Pudding:
- 1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
- 2. Soak chopped Medjool dates in boiling water for about 15 minutes until softened.
- 3. In a bowl, cream together softened butter and brown sugar until fluffy.
- 4. Add eggs one at a time, mixing well after each addition.
- 5. Gradually fold in flour and baking soda until just combined.
- 6. Drain dates and blend them with a bit of soaking water until smooth. Fold this mixture into the batter.
- 7. Pour the batter into the prepared baking dish and bake for about 30-35 minutes or until golden brown.
For the Toffee Sauce:
- 1. In a saucepan over medium heat, combine heavy cream and brown sugar.
- 2. Stir continuously until it bubbles gently; simmer for about five minutes until slightly thickened.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 40g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg