Sticky Toffee Pudding
“Sticky toffee pudding is the dessert I request on my birthday every year without exception. The combination of warm, sticky, dark toffee sauce against cold vanilla ice cream is one of the all-time great contrasts in British food.”
What You’ll Need
- FOR SPONGE: 200g Medjool dates, pitted, 250ml boiling water, 1 tsp bicarbonate of soda, 175g plain flour, 1 tsp baking powder, 80g soft butter, 150g dark brown sugar, 2 large eggs, 1 tsp vanilla
- FOR TOFFEE SAUCE: 200g dark brown sugar, 150ml double cream, 80g butter, 1 tsp vanilla
Let’s Cook — Step by Step
- Step 1 — Chop dates roughly. Pour boiling water over them, add bicarbonate of soda. Leave for 10 minutes — they’ll soften dramatically and look a bit like a swamp. That’s right.
- Step 2 — Preheat oven to 180°C. Grease a 23cm square baking tin.
- Step 3 — Cream butter and sugar until light. Beat in eggs one at a time. Add vanilla.
- Step 4 — Mash or blend the date mixture until mostly smooth (a few chunks are fine).
- Step 5 — Fold flour and baking powder into the creamed mixture, alternating with the date puree.
- Step 6 — Pour into the tin. Bake 30–35 minutes until a skewer comes out clean.
- Step 7 — For the sauce: melt sugar, cream, and butter together in a saucepan over medium heat, stirring, until smooth and glossy. Simmer 3 minutes. Add vanilla.
- Step 8 — While the pudding is still hot from the oven, poke all over with a skewer and pour half the sauce over. Let it absorb.
- Step 9 — Serve warm with extra toffee sauce poured over and vanilla ice cream on the side.
Kitchen Tip: Pour half the toffee sauce over the pudding immediately out of the oven while it’s hot — it soaks in and makes it unbelievably moist.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
