History and Description:
Sticky toffee pudding is a classic British dessert renowned for its rich, moist texture and indulgent toffee sauce. Despite its name, it is not actually a pudding in the American sense but rather a moist sponge cake made with finely chopped dates, covered in a warm toffee sauce. The dessert is beloved for its comforting sweetness and has become a staple in British cuisine, particularly in restaurants and pubs.
Ingredients:
For the Cake:
- 200g (1 1/4 cups) chopped dates
- 250ml (1 cup) boiling water
- 1 teaspoon vanilla extract
- 150g (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 100g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 2 large eggs
For the Toffee Sauce:
- 200g (1 cup) light brown sugar
- 100g (1/2 cup) unsalted butter
- 150ml (2/3 cup) heavy cream
- Pinch of salt
Instructions:
- Preparation of Dates:
- Place the chopped dates in a bowl and pour the boiling water over them. Add the vanilla extract and let them soak for about 15-20 minutes, until softened. After soaking, mash the dates with a fork or blend them until smooth.
- Cake Preparation:
- Preheat your oven to 180°C (350°F). Grease a 9-inch square baking dish or individual ramekins.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the creamed butter and sugar, mixing until just combined.
- Fold in the mashed dates until evenly distributed.
- Baking:
- Pour the batter into the prepared baking dish or divide evenly among ramekins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Toffee Sauce Preparation:
- While the cake is baking, prepare the toffee sauce. In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the sugar has dissolved.
- Gradually add the heavy cream, stirring continuously until the sauce is smooth and thickened. Stir in a pinch of salt.
- Assembly:
- Once the cake is baked, remove it from the oven and let it cool slightly. Poke holes in the top of the cake with a skewer or fork.
- Pour about half of the warm toffee sauce over the warm cake, allowing it to soak in. Reserve the remaining sauce for serving.
- Serving:
- Serve the sticky toffee pudding warm, drizzled with extra toffee sauce and optionally topped with a scoop of vanilla ice cream or whipped cream.
Sticky toffee pudding is best enjoyed warm and is a comforting dessert that combines the sweetness of dates with the rich, buttery toffee sauce. It’s perfect for any occasion and is sure to impress with its delightful blend of flavors and textures.
