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Sticky Toffee Pudding

A moist and indulgent British classic dessert soaked in a rich toffee sauce, perfect for family gatherings and easy to whip up at home.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 200 g chopped dates Use fresh dates for best flavor and moisture.
  • 250 ml boiling water For soaking dates.
  • 1 tsp baking soda
  • 75 g unsalted butter, softened
  • 150 g brown sugar
  • 2 large eggs
  • 175 g all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
For the Toffee Sauce
  • 100 g unsalted butter Equal parts with brown sugar.
  • 100 g brown sugar Equal parts with butter.
  • 250 ml cream or milk For a luscious sauce.

Method
 

Preparation
  1. Soak the chopped dates in boiling water for about 10 minutes. Add the baking soda and let cool slightly.
  2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Incorporate the eggs one at a time, mixing well after each addition.
  3. Gradually stir the soaked dates (along with their water) into the butter mixture.
  4. In another bowl, whisk together the flour, baking powder, and a pinch of salt. Slowly fold this into the wet ingredients until combined.
Baking
  1. Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for about 30-35 minutes, or until a skewer comes out clean.
Toffee Sauce
  1. In a saucepan, combine equal parts butter and brown sugar (about 100g each) with cream or milk. Stir over medium heat until melted and combined.
  2. Once the pudding is baked, let it cool slightly before serving. Drizzle the warm toffee sauce over each serving.

Notes

Serve with vanilla ice cream or whipped cream for an elevated experience. Store leftovers in an airtight container in the fridge for up to three days.