Sticky Toffee Pudding is a rich, moist dessert that combines the perfect balance of sweetness and texture. It’s a classic British treat, often served warm with a generous helping of toffee sauce and sometimes accompanied by a dollop of whipped cream or vanilla ice cream. Here’s how to make a bakery-style sticky toffee pudding right at home.
Ingredients:
For the Pudding:
- 200g (7 oz) dates, pitted and chopped
- 250ml (1 cup) water
- 1 tsp baking soda
- 50g (1/4 cup) unsalted butter, softened
- 100g (1/2 cup) brown sugar (light or dark)
- 2 large eggs
- 1 tsp vanilla extract
- 175g (1 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Toffee Sauce:
- 200g (3/4 cup) light brown sugar
- 100g (1/2 cup) unsalted butter
- 200ml (3/4 cup) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
To Serve:
- Whipped cream or vanilla ice cream (optional)
Method:
Step 1: Prepare the Dates
Begin by placing the chopped dates in a heatproof bowl. Pour the 250ml of water over the dates and sprinkle the baking soda on top. Stir the mixture and set it aside for about 10-15 minutes. The baking soda will soften the dates and help break them down, creating a thick, syrupy consistency.
Step 2: Make the Pudding Batter
While the dates are soaking, cream together the softened butter and brown sugar in a large bowl until light and fluffy. This will take about 2-3 minutes. Once creamed, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Don’t overmix, or the pudding might become dense.
Step 3: Combine the Dates and Batter
Once the dates have softened and absorbed the water, use a fork or potato masher to mash the dates into a thick, chunky paste. This is the key ingredient that gives the pudding its moist texture. Add the date mixture to the batter and fold it in until well combined. The batter will be quite thick, but that’s perfectly fine.
Step 4: Bake the Pudding
Preheat your oven to 180°C (350°F) and grease a baking dish (about 8-inch square or a similar size) with butter. Pour the batter into the dish and smooth it out with a spatula. Bake for 30-35 minutes, or until the pudding is firm to the touch and a skewer inserted into the center comes out clean.
Step 5: Make the Toffee Sauce
While the pudding is baking, prepare the toffee sauce. In a saucepan, combine the brown sugar, butter, and heavy cream. Heat over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly. Stir in the vanilla extract and a pinch of salt. Remove from the heat and set aside.
Step 6: Assemble and Serve
Once the pudding is baked, remove it from the oven and let it cool slightly. Poke several holes into the top of the pudding using a skewer or fork, and then pour about half of the warm toffee sauce over the pudding. Allow the sauce to soak into the pudding for a few minutes before serving.
To serve, cut the sticky toffee pudding into squares and drizzle with more toffee sauce. For an extra indulgent treat, top it with whipped cream or vanilla ice cream.
Tips for Success:
- Use Fresh Dates: While dried dates are commonly used in sticky toffee pudding, using fresh dates will give the pudding a richer, more luxurious flavor.
- Don’t Skip the Soaking: Allow the dates to soak in the water for long enough to soften them and create the proper consistency for the batter.
- Serve Warm: Sticky toffee pudding is best served warm, straight out of the oven, with a generous helping of toffee sauce.
Enjoy your homemade bakery-style sticky toffee pudding! It’s perfect for a special occasion, a cozy winter dessert, or any time you’re in the mood for something sweet and comforting.