Sticky Toffee Pudding
Sticky Toffee Pudding
Ingredients
For the Pudding
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 3 tablespoons butter, cold, unsalted, cubed
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup Demerara sugar
- 1 teaspoon Demerara sugar
- 1/3 cup dark brown sugar
- 1 teaspoon dark brown sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- as needed butter, for greasing
For the Sticky Toffee Topping
- 5 tablespoons butter
- 1 cup heavy cream
- 6 tablespoons dark brown sugar
- 1/8 teaspoon fine sea salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a rectangular baking pan with butter and set aside.
⏱️ 5 min•🌡️ 350
- 2
Place the chopped dates into a metal mixing bowl. Pour 1 cup of boiling water over the dates and stir to combine. Let this mixture sit for 5-10 minutes to soften the dates.
⏱️ 10 min
- 3
In a food processor, combine the 3/4 cup plus 2 tablespoons of all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon fine sea salt. Pulse briefly to combine.
⏱️ 2 min
- 4
Add the 3 tablespoons of cold, unsalted, cubed butter, 1/3 cup plus 1 teaspoon Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, 2 eggs, and 1 teaspoon vanilla extract to the food processor. Blend until a smooth, thick batter is formed.
⏱️ 3 min
- 5
Add the softened date mixture (including the water) to the food processor with the batter. Blend again until the dates are fully incorporated and the batter is smooth.
⏱️ 2 min
- 6
Pour the batter into the prepared baking pan and spread it evenly.
⏱️ 1 min
- 7
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 8
While the pudding bakes, prepare the sticky toffee topping. In a saucepan over medium heat, melt the 5 tablespoons of butter.
⏱️ 2 min
- 9
Once the butter is melted, add the 6 tablespoons of dark brown sugar and 1/8 teaspoon fine sea salt to the saucepan. Stir until the sugar begins to dissolve and combine with the butter.
⏱️ 2 min
- 10
Pour in the 1 cup of heavy cream. Continue to stir continuously over medium heat until the mixture forms a smooth, caramel-like sauce. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min
- 11
Once the pudding is out of the oven, immediately use a skewer or the handle of a wooden spoon to poke numerous holes across the surface of the hot pudding while it is still in the baking pan.
⏱️ 1 min
- 12
Pour the warm sticky toffee topping evenly over the hot, poked pudding. Use a spatula to gently spread the topping across the entire surface, ensuring it soaks into the holes.
⏱️ 1 min
- 13
Serve warm, with extra sticky toffee topping on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Toffee Pudding
For the Pudding
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 3 tablespoons butter, cold, unsalted, cubed
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup Demerara sugar
- 1 teaspoon Demerara sugar
- 1/3 cup dark brown sugar
- 1 teaspoon dark brown sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- as needed butter, for greasing
For the Sticky Toffee Topping
- 5 tablespoons butter
- 1 cup heavy cream
- 6 tablespoons dark brown sugar
- 1/8 teaspoon fine sea salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a rectangular baking pan with butter and set aside.
⏱️ 5 min•🌡️ 350 - 2
Place the chopped dates into a metal mixing bowl. Pour 1 cup of boiling water over the dates and stir to combine. Let this mixture sit for 5-10 minutes to soften the dates.
⏱️ 10 min - 3
In a food processor, combine the 3/4 cup plus 2 tablespoons of all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon fine sea salt. Pulse briefly to combine.
⏱️ 2 min - 4
Add the 3 tablespoons of cold, unsalted, cubed butter, 1/3 cup plus 1 teaspoon Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, 2 eggs, and 1 teaspoon vanilla extract to the food processor. Blend until a smooth, thick batter is formed.
⏱️ 3 min - 5
Add the softened date mixture (including the water) to the food processor with the batter. Blend again until the dates are fully incorporated and the batter is smooth.
⏱️ 2 min - 6
Pour the batter into the prepared baking pan and spread it evenly.
⏱️ 1 min - 7
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 8
While the pudding bakes, prepare the sticky toffee topping. In a saucepan over medium heat, melt the 5 tablespoons of butter.
⏱️ 2 min - 9
Once the butter is melted, add the 6 tablespoons of dark brown sugar and 1/8 teaspoon fine sea salt to the saucepan. Stir until the sugar begins to dissolve and combine with the butter.
⏱️ 2 min - 10
Pour in the 1 cup of heavy cream. Continue to stir continuously over medium heat until the mixture forms a smooth, caramel-like sauce. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min - 11
Once the pudding is out of the oven, immediately use a skewer or the handle of a wooden spoon to poke numerous holes across the surface of the hot pudding while it is still in the baking pan.
⏱️ 1 min - 12
Pour the warm sticky toffee topping evenly over the hot, poked pudding. Use a spatula to gently spread the topping across the entire surface, ensuring it soaks into the holes.
⏱️ 1 min - 13
Serve warm, with extra sticky toffee topping on the side, if desired.
⏱️ 1 min