Recipe Details

Sticky Toffee Pudding

Sticky toffee pudding is a classic British dessert featuring a moist date cake covered in a sticky toffee sauce that's oh-so comforting and delicious!

Makes:8 servings

Ingredients

1½ cups finely chopped, pitted dates
1¼ cups hot brewed tea
¾ cup white sugar
2 tablespoons white sugar
½ cup unsalted butter, softened
3 large eggs
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon instant espresso coffee granules
½ cup white sugar
1 tablespoon white sugar
¾ cup brown sugar
1 tablespoon brown sugar
¾ cup golden syrup
1 tablespoon golden syrup
½ cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract

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Directions

Prep:30 mCook:60 mReady:1 h 30 m

Combine dates and tea in a bowl; set aside to soak for 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.