My Best-Ever Sticky Toffee Pudding
Sticky toffee pudding is a rich and moist British dessert, topped with a luscious butterscotch sauce, perfect for any occasion.
Ingredients
Main ingredients
- 200 g dates, chopped Chop dates for better texture.
- 250 ml boiling water Used to soak the dates.
- 100 g butter, softened Ensure butter is at room temperature.
- 150 g brown sugar For sweetness and moisture.
- 2 large eggs Room temperature eggs work best.
- 200 g all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder To help the pudding rise.
- 1 teaspoon vanilla extract Enhances flavor.
For the Butterscotch Sauce
- 100 g brown sugar For sweetness in the sauce.
- 50 g butter Used in sauce preparation.
- 150 ml double cream Can use non-dairy cream for a vegan option.
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Soak the chopped dates in boiling water for about 10 minutes, then mash into a paste.
Mixing
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the date paste and vanilla extract.
- In another bowl, sift together the flour and baking powder. Gradually add to the wet mixture until just combined.
Baking
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a skewer comes out clean.
Making the Sauce
- For the butterscotch sauce, melt the butter and brown sugar in a saucepan, then stir in the double cream.
- Bring to a boil and simmer for a few minutes until thickened.
Serving
- Serve the pudding warm drizzled with the butterscotch sauce.
Notes
Enjoy with vanilla ice cream, custard, or whipped cream. Can be stored in the fridge for up to 3 days or frozen for up to 3 months.