Sticky Toffee Pudding

This Sticky Toffee Pudding recipe is a lusciously wealthy and moist British dessert that’s surprisingly simple to make.

On this dessert recipe, chopped dates and brown sugar are baked right into a decadent sponge cake and topped with a buttery toffee sauce.

slice of Sticky Toffee Pudding with a bite taken out

Taste: Sticky toffee pudding is a wealthy, fudgy, barely dense cake with a buttery toffee sauce.
Approach: Don’t skip soaking the dates; this creates the right texture.
Time-Saving Tip: The toffee sauce may be made forward of time and warmed earlier than serving. It can thicken because it cools and skinny out once more as soon as heated.
Serving ideas: This dessert is good, decadent, and wealthy. Reduce the items a bit smaller than you’d an everyday chocolate cake. Serve with vanilla ice cream or a dollop of whipped cream.

vanilla , flour , baking powder , butter , dates , brandy , whipping cream , eggs , salt , baking soda and brown sugar with labels to make Sticky Toffee Pudding

Ingredient Suggestions for Sticky Toffee Pudding

Dates: Dates are naturally candy (AKA nature’s sweet) and supply a chewy texture to the sponge cake. Make sure the dates are pitted or reduce a small slit down the middle of every and take away the pits if wanted.
Cake: The rest of the cake makes use of primary kitchen components. Both gentle or darkish brown sugar can be utilized.
Toffee Sauce: This sauce is much like caramel sauce however makes use of brown sugar as a substitute of white sugar. Be happy to change out the brandy for rum or vanilla extract.

Variations

Whisk in just a little cinnamon, nutmeg, or apple pie spice with the dry components in Step 4 for a extra richly flavored and fragrant cake.

Toffee sauce may be folded into whipped cream for an particularly decadent topping when you like. Sugared cranberries or candied pecans will add a festive (and photo-worthy!) aptitude to sticky toffee pudding.

pot of cooked dates to make Sticky Toffee Pudding

cooked dates in a pan to make Sticky Toffee Pudding

Learn how to Make Sticky Toffee Pudding

Soften dates in boiling water and baking soda. Mix till clean.
Put together the cake batter and add the dates. (recipe beneath).
Bake till set.
Put together the toffee whereas the cake is baking.

pouring toffee sauce over Sticky Toffee Pudding slice

Storing Sticky Toffee Pudding

Retailer sticky toffee pudding coated at room temperature for as much as 2 days or 5 days within the fridge. Hold the toffee sauce in a jar with a tight-fitting lid within the fridge for as much as 10 days. Reheat in 30-second intervals within the microwave till warmed by.
Freeze pudding in single parts wrapped in plastic wrap after which in a zippered bag for as much as 3 months. Thaw at room temperature or within the fridge.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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A wealthy, moist date cake with a buttery brown sugar and brandy toffee sauce.

Prep Time 20 minutes

Cook dinner Time 27 minutes

Complete Time 47 minutes

Cook dinner ModeStop your display from going darkish

Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
In a saucepan, mix the dates and water and produce to a boil. Flip off the warmth and stir in baking soda and put aside to relaxation 10-Quarter-hour. Mix with a hand blender or small meals processor till clean.
Cream ⅓ cup butter and ⅔ cup brown sugar with a mixer on medium velocity till fluffy. Combine within the eggs separately and the vanilla.
Whisk flour and baking powder. Alternate including the flour combination and the cooled date combination till mixed.
Pour batter into the ready pan and bake for 23-27 minutes, or till a toothpick comes out clear. Let cool within the pan.

Toffee Sauce

In a saucepan mix the brown sugar, butter, heavy cream, and brandy (if utilizing vanilla add it after cooking the sauce).
Convey to a boil over medium-high warmth. Scale back to a low boil and prepare dinner for 4-5 minutes. Stir in salt. The sauce will thicken because it cools.
Reduce the toffee pudding into 9 items and serve with toffee sauce.

This recipe may be doubled and cooked in a 9×13 pan for 40-45 minutes.
If making the toffee sauce forward of time, reheat the sauce earlier than serving.
Retailer leftover cake at room temperature for as much as 2 days, or within the fridge for as much as 5 days.
The sauce may be refrigerated for as much as 10 days.
Freeze for as much as 3 months.

Vitamin info offered is an estimate and can range based mostly on cooking strategies and types of components used.

Course Cake, Dessert, Sauce

Delicacies American, British

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