Ingredients
For the pudding:
- 1 cup (150g) chopped dates
- 1 cup (240ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the toffee sauce:
- 1 cup (200g) brown sugar
- 1/2 cup (120ml) heavy cream
- 1/2 cup (115g) unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish or ramekins.
- Prepare the dates: Place chopped dates in a bowl, pour boiling water over them, and stir in baking soda. Let sit for 10 minutes, then mash into a paste.
- Make the batter: In a mixing bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients. Fold in the mashed date mixture.
- Bake: Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Make the toffee sauce: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until the sauce thickens, about 5 minutes. Remove from heat and stir in vanilla and a pinch of salt.
- Assemble: Poke holes in the warm pudding and pour half the toffee sauce over it. Let it soak in for a few minutes.
- Serve: Slice and serve with extra warm toffee sauce, whipped cream, or vanilla ice cream.
Enjoy your rich and indulgent Sticky Toffee Pudding! 🍮✨