Sticky Toffee Pudding: The Ultimate Sticky Toffee Pudding Recipe
Introduction to Sticky Toffee Pudding
Sticky toffee pudding is a beloved British dessert that warms the heart and satisfies the sweetest cravings. This delightful treat is made from a moist sponge cake infused with rich, sweet dates and topped with a luscious toffee sauce. Whether enjoyed on a chilly evening or as a sweet finish to a festive meal, sticky toffee pudding is sure to bring smiles and comfort to all who indulge in it.
A Personal Story Behind My Sticky Toffee Pudding Journey
Growing up, my family had a tradition of enjoying sticky toffee pudding during special occasions. I remember my grandmother’s kitchen filled with the wonderful aroma of dates and caramel as she prepared this classic dessert. Each bite was a reminder of love and warmth, and now, I strive to recreate that same joy for my family. Making sticky toffee pudding is not just about the recipe; it’s about sharing memories and creating new ones with loved ones.
What Makes This Sticky Toffee Pudding Recipe Special?
This sticky toffee pudding recipe stands out due to its rich flavor profile and the perfect balance between sweetness and spice. The use of real dates adds a natural sweetness and moisture that elevates the cake, while the homemade toffee sauce, made with butter, dark brown sugar, and cream, creates an irresistibly decadent topping. Plus, serving it warm with vanilla ice cream adds that perfect touch of indulgence.
The Full Sticky Toffee Pudding Recipe
Ingredients
- 6 tablespoons unsalted butter, plus extra for greasing
- 2 large eggs
- 8 ounces dried pitted dates (about 1 1/2 cups)
- 1 teaspoon baking soda
- 1 cup boiling water
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1 1/4 cups packed dark brown sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- Flaky salt (optional)
- Vanilla ice cream
Instructions
- Preheat the oven to 350˚F (175˚C). Grease a 9×9-inch square baking dish with butter to prevent sticking.
- In a bowl, combine the dates and baking soda. Pour boiling water over the dates and let them soften for about 10 minutes. After they’ve softened, blend the dates into a smooth puree using a food processor. This will add moisture and rich flavors to the pudding.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. This combination of spices will enhance the overall flavor profile of your pudding.
- In a mixing bowl, beat 6 tablespoons of butter and the dark brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Then, mix in the date puree and vanilla extract for that signature sticky toffee flavor.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense pudding. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. This is a good time to poke holes all over the cake with a fork; this will help the toffee sauce soak in later.
- For the sauce, melt 1 stick of butter in a saucepan over medium-high heat. Add the dark brown sugar, heavy cream, vanilla extract, and salt. Stir until smooth and the sugar has fully dissolved. This creates a rich and creamy sauce that perfectly complements the pudding.
- Drizzle 1 cup of the sauce over the warm cake and bake for an additional 5 minutes until bubbly. This step ensures that every bite is filled with delicious toffee goodness. If desired, sprinkle with flaky salt for an added touch of flavor.
- Serve the sticky toffee pudding warm with the remaining sauce and a generous scoop of vanilla ice cream for an indulgent treat. Enjoy every rich, sweet bite!
Serving Suggestions and Variations for Sticky Toffee Pudding
Sticky toffee pudding is delightful on its own, but there are many ways to enhance this classic dessert. Consider topping it with chopped nuts for added crunch, or a dollop of whipped cream for extra creaminess. You could also serve it with fresh fruit, such as berries, to balance the sweetness. For a twist, try adding a hint of orange zest to the batter for a citrusy flavor or experiment with different spices to create your own unique version.
Frequently Asked Questions About Sticky Toffee Pudding
Can I make this pudding ahead of time?
Yes! You can prepare the cake and sauce separately, then reheat them before serving. This makes it perfect for dinner parties or special occasions.
How long will leftovers last?
Leftover sticky toffee pudding can be stored in the refrigerator for up to 3 days. Reheat it in the microwave or oven before serving.
Can I freeze sticky toffee pudding?
Absolutely! You can freeze the cooked pudding for up to 2 months. Thaw it in the refrigerator overnight and reheat when ready to serve.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or a non-dairy cream alternative. However, this may alter the richness of the toffee sauce.
Can I make this pudding gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to accommodate those with gluten sensitivities. Just make sure to check the blend for any additional binding agents required.
Sticky Toffee Pudding
Ingredients
Main Ingredients
- 6 tablespoons unsalted butter plus extra for greasing
- 2 large eggs
- 8 ounces dried pitted dates about 1 1/2 cups
- 1 teaspoon baking soda
- 1 cup boiling water
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.125 teaspoon ground nutmeg
- 0.75 cup packed dark brown sugar
- 1.5 teaspoons vanilla extract
- 8 tablespoons unsalted butter for the sauce
- 1.25 cups packed dark brown sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 0.5 teaspoon kosher salt
- teaspoon flaky salt optional
- scoop vanilla ice cream
Instructions
- Preheat the oven to 350˚F (175˚C). Grease a 9x9-inch square baking dish with butter to prevent sticking.
- In a bowl, combine the dates and baking soda. Pour boiling water over the dates and let them soften for about 10 minutes. After they've softened, blend the dates into a smooth puree using a food processor.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg.
- In a mixing bowl, beat 6 tablespoons of butter and the dark brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Then, mix in the date puree and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Transfer the batter to the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Poke holes all over the cake with a fork.
- For the sauce, melt 1 stick of butter in a saucepan over medium-high heat. Add the dark brown sugar, heavy cream, vanilla extract, and salt. Stir until smooth and the sugar has fully dissolved.
- Drizzle 1 cup of the sauce over the warm cake and bake for an additional 5 minutes until bubbly. Sprinkle with flaky salt if desired.
- Serve the sticky toffee pudding warm with the remaining sauce and a scoop of vanilla ice cream.