Warm Sticky Toffee Pudding Recipe
This warm sticky toffee pudding is irresistibly moist and rich, with luscious toffee sauce that's perfect for cozy dessert cravings!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 8-inch square baking dish
- Saucepan
- Oven mitts
Ingredients
- 2 cups heavy cream
- 1/2 cup demerara, or muscovado sugar, or another dark brown sugar
- 2 1/2 tablespoons golden syrup or molasses
- pinch salt
- 6 ounces pitted dates snipped or chopped
- 1 cup water
- 1 teaspoon baking soda
- 1/3 cup candied ginger chopped, optional
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Instructions
Prepare the Dates
- In a medium saucepan, combine the chopped dates, water, and baking soda. Bring to a gentle boil, then reduce the heat and let it simmer for about 5 minutes, until the dates are soft. Remove from heat and let it cool slightly.
Make the Toffee Sauce
- In a separate saucepan, combine the heavy cream, demerara or muscovado sugar, golden syrup, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is smooth. Once combined, set aside a small amount of the sauce for drizzling later.
Combine Wet Ingredients
- In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and fine sea salt. Gradually add this to the wet mixture, alternating with the date mixture. Gently fold until just combined. If you’re using candied ginger, fold that in too.
Bake the Pudding
- Preheat your oven to 350°F (175°C). Grease your baking dish and pour the pudding batter into it. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Serve Warm
- Once baked, let the pudding cool for a few minutes. Serve warm with a generous drizzle of the toffee sauce and a scoop of vanilla ice cream or whipped cream, if desired.
Notes
- You can prepare the batter a day in advance and refrigerate it; bring to room temperature before baking.
- Store leftover toffee sauce in an airtight container in the fridge and reheat gently before serving.
- Freeze baked pudding wrapped tightly for up to 2 months; thaw overnight and reheat before serving.