Ingredients for English Sticky Toffee Pudding
- 2 oz (57g) unsalted butter
- Dark Brown Sugar
- 2 large eggs
- All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Boiling Water
- Pitted Dates
- 1 tsp vanilla extract
- 1 cup (200g) packed light brown sugar
- 1/2 cup (120ml) heavy cream
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How to Make English Sticky Toffee Pudding
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
- Finely chop 12 oz (340g) pitted dates.
- In a saucepan, combine chopped dates with 1 cup (240ml) boiling water. Stir well.
- Add 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp vanilla extract to the date mixture. Let soak for 5 minutes.
- In a large bowl, cream together 6 oz (170g) softened unsalted butter and 1 cup (200g) packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, until well combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the soaked date mixture until evenly distributed.
- Pour batter into the prepared baking pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Check at 30 minutes.
- While the pudding bakes, prepare the sauce:
- In a saucepan, melt 2 oz (57g) unsalted butter over medium heat.
- Stir in 1 cup (200g) packed light brown sugar and 1/2 cup (120ml) heavy cream. Bring to a boil.
- Reduce heat and simmer for 2-3 minutes, or until the sauce thickens slightly and becomes velvety.
- Once the pudding is baked, let it cool slightly. Pour the cooled toffee sauce over the warm pudding.
- Microwave for 20 seconds to warm the sauce and pudding together.
- Serve warm, topped with a dollop of whipped cream or cool whip. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
195g
Fat
61g
Carbs
21g
