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Classic Sticky Toffee Pudding

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A rich, moist British dessert made with soft Medjool dates and a warm toffee sauce, perfect for cozy gatherings.

Ingredients

Scale
  • 1 cup Medjool dates (pitted and chopped)
  • 2 cups water
  • 1/2 cup unsalted butter (softened)
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • For Toffee Sauce:
  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
  2. In a small pot, simmer chopped Medjool dates in water for about five minutes until soft, then mash.
  3. In a mixing bowl, cream together butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
  4. Gradually mix in flour and baking powder until just combined; fold in the mashed date mixture.
  5. Pour batter into the prepared dish and bake for approximately 35 minutes or until golden brown.
  6. While baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until melted and bubbling.
  7. Once baked, let cool slightly before serving warm drizzled with toffee sauce.

Notes

For a twist, fold in citrus zest or espresso. Store in the fridge for up to 3 days or freeze for up to one month.

Nutrition

Find it online: https://voxrecipes.com/classic-sticky-toffee-pudding/