Sticky Toffee Pudding Recipe
Treat yourself to the rich and comforting flavors of Sticky Toffee Pudding, a timeless dessert with a moist texture and a luscious butterscotch sauce. Perfect for cozy gatherings or a delightful end to any meal.
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Servings: 8
Ingredients
Pudding:
- 1 1/4 cups plain flour all-purpose flour
- 280 g / 9 oz pitted dates roughly chopped (Note 1)
- 1 1/2 tsp baking powder
- 1 tsp baking soda bicarbonate of soda
- 1/4 cup brown sugar loosely packed
- 80 g / 6 tbsp unsalted butter softened
- 2 eggs at room temperature
- 1 cup boiling water
Butterscotch Sauce:
- 1 cup brown sugar tightly packed
- 1 1/2 cups thickened cream heavy cream
- 70 g / 5 tbsp unsalted butter
- 1/2 tsp vanilla extract
Serving:
- Ice cream or dolloping cream
Instructions
- Preheat and Prepare: Start by preheating the oven to 180°C / 350°F (160°C fan-forced). Prepare your baking equipment: grease seven pudding moulds thoroughly or, alternatively, grease and line a 20 cm / 8-inch square cake pan with parchment paper, ensuring some overhang for easy removal.
- Prepare the Dates: Place the chopped dates in a heatproof bowl and sprinkle them with baking soda. Pour over the boiling water, letting the mixture sit for 10 minutes. Use a potato masher or fork to mash the softened dates into a porridge-like consistency. This mixture should be thick and slightly sloppy (refer to Note 3).
- Make the Batter: In a mixing bowl, beat together the butter and brown sugar until smooth and creamy. Crack in the eggs, one at a time, mixing well to incorporate. Sift in the flour and evenly sprinkle the baking powder over the top. Stir until just combined. Finally, fold the prepared date mixture into the batter, ensuring it is evenly distributed.
- For a Single Pudding: Pour the batter into the prepared square cake pan, smoothing the surface evenly. Bake for approximately 35 minutes, or until a skewer inserted into the center comes out clean. While the pudding is still warm, use a skewer to poke about 40 small holes across the surface. Drizzle 1/2 cup of warm Butterscotch Sauce over the pudding and allow it to soak for 10 minutes. Lift the pudding out of the pan using the parchment paper overhang, cut into portions, and serve warm with additional Butterscotch Sauce and a scoop of ice cream or a dollop of cream.
- For Individual Puddings: Divide the batter evenly between the pudding moulds, filling each to two-thirds of its capacity. Bake for about 25 minutes, or until a skewer inserted into the center comes out clean. While the puddings are still hot, poke approximately 10 holes in each and spoon over 1 tablespoon of Butterscotch Sauce per pudding. Let them soak for 10 minutes. Turn the moulds upside down onto serving plates, releasing the puddings. Serve warm with the remaining Butterscotch Sauce, paired with ice cream or cream.
- Prepare the Butterscotch Sauce: Combine all sauce ingredients in a medium saucepan over medium heat. Once the butter has melted, stir the mixture thoroughly. Bring it to a gentle simmer, cooking for 2 minutes while stirring occasionally. Remove from heat and serve the sauce warm over the puddings.
- Enjoy the warm, rich flavors of this classic Sticky Toffee Pudding, perfect for a comforting dessert experience.
Notes
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Dates Substitution:
- Prunes can be used as an alternative.
- Use 1 1/4 cups boiling water and simmer prunes in a saucepan for 10 minutes.
- Remove from heat, stir in bicarbonate of soda, cool, then mash as per the recipe.
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Moulds:
- Recommended size: 210ml (5 x 8 cm), but any size works.
- Fill moulds 2/3 full to leave room for sauce pooling.
- Large muffin tins work; for standard muffin tins, pour sauce in stages to allow soaking.
- Makes 12 standard muffins, which will be shorter than pictured.
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Color of Pudding:
- Mashing and mixing dates thoroughly ensures a dark brown pudding.
- Poorly mashed dates can result in a pale cake with uneven splotches.
-
General Notes:
- Recipe makes extra sauce; better to have more than not enough.
- An electric beater is convenient but not essential; softened butter is key for easy mixing.
- Poking holes in the pudding allows the sauce to soak in, enhancing color and moisture.
- Sticky Toffee Pudding is very sweet. Reduce sweetness by using less sauce or making a lighter version with:
- Half the sugar, butter, and cream.
- Simmer, then add 1 cup low-fat milk and 2 tsp cornflour dissolved in 1 tbsp water. Simmer to thicken.
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Make Ahead:
- Reheats exceptionally well due to its moisture.
- Poke holes and soak with sauce; reserve extra sauce for serving.
- Best reheated in the microwave to maintain moisture.