Sticky Toffee Pudding with Sticky Toffee sauce

Name: Sticky Toffee Pudding with Sticky Toffee sauce
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, British
Ingredients: 2 cups (480 ml) heavy cream; ½ cup (99 g) dark brown sugar; 2½ tablespoons golden syrup, or molasses; Pinch salt; For the Pudding:; 6 ounces (170 g) pitted dates, chopped; 1 cup (240 ml) water; 1 teaspoon baking soda; 1¼ cups (150 g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon fine sea salt; 4 tablespoons (57 g) unsalted butter; ¾ cup (149 g) granulated sugar; 2 eggs, at room temperature; 1 teaspoon vanilla extract

9 steps

Prep:30minCook:50min

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top (that toffee drizzle is a holiday gift of its own!). Serve it with whipped cream or vanilla ice cream for a truly unforgettable dessert! Cal 731

Updated at: Tue, 20 Aug 2024 05:59:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories712.1 kcal (36%)

Total Fat38 g (54%)

Carbs90.7 g (35%)

Sugars67.4 g (75%)

Protein7.7 g (15%)

Sodium467.5 mg (23%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

480mlheavy cream

½ cupdark brown sugar

2 ½ tablespoonsgolden syrup

1 cupwater

1 teaspoonbaking soda

150gall-purpose flour

1 teaspoonbaking powder

½ teaspoonfine sea salt

57gunsalted butter

¾ cupgranulated sugar

2eggs

at room temperature

1 teaspoonvanilla extract

Instructions

Step 1

Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).

Step 2

Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

Step 3

Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

Step 4

To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.

Step 5

In a small bowl, whisk together the flour, baking powder, and salt.

Step 6

In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

Step 7

Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

Step 8

Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Step 9

Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.