Sticky Toffee Pudding

Introduction

Sticky Toffee Pudding

A rich and moist date cake drenched in a luscious toffee sauce, this classic British dessert is perfect for cozy evenings and special occasions. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

Detailed Ingredients with measures

200g pitted dates, finely chopped
250ml boiling water
1 teaspoon baking soda
100g unsalted butter, softened
150g brown sugar
2 large eggs
1 teaspoon vanilla extract
200g self-raising flour
½ teaspoon salt

Toffee Sauce:
150g brown sugar
100g unsalted butter
200ml heavy cream
1 teaspoon vanilla extract

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings

1. Preheat your oven to 180°C. Grease and line a baking dish or individual ramekins.
2. In a bowl, pour the boiling water over the chopped dates. Stir in the baking soda and let sit for 10 minutes. Mash slightly with a fork.
3. In a mixing bowl, cream together the butter and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gently fold in the flour and salt, then mix in the date mixture until just combined.
5. Pour the batter into the prepared dish and bake for 25-30 minutes until a toothpick inserted comes out clean.
6. While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, melt the butter and brown sugar, stirring until dissolved. Add the heavy cream and simmer for 3-5 minutes until thickened. Remove from heat and stir in the vanilla extract.
7. Once the pudding is done, poke holes in it with a skewer and pour half of the warm toffee sauce over it. Allow to soak for 10 minutes.
8. Serve warm with extra toffee sauce and optional ice cream or whipped cream.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C. Grease and line a baking dish or individual ramekins to prevent sticking.

Step 2: Prepare the Dates

In a bowl, pour the boiling water over the finely chopped dates. Stir in the baking soda, then let the mixture sit for 10 minutes. Afterward, mash the dates slightly with a fork for better incorporation into the cake batter.

Step 3: Cream Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is fluffy. This will incorporate air into the batter.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract to enhance flavor.

Step 5: Incorporate Dry Ingredients

Gently fold in the self-raising flour and salt into the wet mixture. Ensure that the flour is just combined to avoid overmixing, which can affect the texture.

Step 6: Mix in the Date Mixture

Add the date mixture to the batter and gently mix until just combined. Be careful not to overmix; this will help the pudding remain moist.

Step 7: Bake the Pudding

Pour the batter into the prepared baking dish and place it in the preheated oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Toffee Sauce

While the pudding is baking, make the toffee sauce. In a saucepan over medium heat, melt the butter and brown sugar together, stirring until dissolved. Add the heavy cream and let it simmer for 3-5 minutes until thickened. Remove from heat and stir in the vanilla extract.

Step 9: Soak the Pudding

Once the pudding is baked, remove it from the oven and use a skewer to poke holes throughout the top. Pour half of the warm toffee sauce over the pudding and allow it to soak in for 10 minutes.

Step 10: Serve

Serve the pudding warm, drizzled with extra toffee sauce, and accompany it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

Notes

Note 1: Date Preparation

Make sure to use pitted dates for convenience and check their freshness to ensure maximum flavor.

Note 2: Butter Temperature

Soften the butter before creaming to achieve the best texture. You can leave it at room temperature for about 30 minutes or microwave it in short bursts if in a hurry.

Note 3: Baking Dish Sizes

You can use different sizes of baking dishes. Individual ramekins will require slightly less baking time, so check for doneness earlier.

Note 4: Storing Leftovers

Leftover pudding can be refrigerated for up to 3 days. Reheat in the microwave or oven before serving.

Note 5: Customization

Feel free to customize the dessert by adding chopped nuts or chocolate chips into the batter for added texture and flavor, if desired.

Storage Instructions

Room Temperature

Store leftover sticky toffee pudding at room temperature for up to 2 days. Ensure it is covered to prevent drying out.

Refrigerator

For longer storage, wrap the pudding tightly in plastic wrap or place it in an airtight container and refrigerate. It will keep well for up to 5 days.

Freezing

To freeze, slice the pudding into portions, wrap each piece in plastic wrap, and then in aluminum foil. Store in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Serving Suggestions

Serve the sticky toffee pudding warm directly from the oven for a comforting dessert experience.

Pair it with a generous scoop of vanilla ice cream or a dollop of whipped cream to balance the rich toffee sauce.

Drizzle extra toffee sauce over the top for added indulgence and consider garnishing with chopped nuts or a sprinkle of sea salt for a delightful contrasting texture and flavor. Enjoy with a cup of tea or coffee for a quintessential British treat.

Nutritional Information

Per serving, approximately:
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 150mg
- Total Carbohydrates: 55g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 4g

Note that nutritional values may vary based on specific ingredients used and portion sizes.

Ingredient Substitutions

If you need to make adjustments based on dietary preferences or availability:

Dates

You can substitute pitted dates with dried figs or prunes for a similar sweetness and texture.

Unsalted Butter

For a dairy-free option, replace unsalted butter with coconut oil or vegan butter.

Brown Sugar

Use coconut sugar or maple syrup as alternatives to achieve sweetness with a slight flavor variation.

Self-Raising Flour

All-purpose flour combined with 1 teaspoon of baking powder can be used in place of self-raising flour.

Heavy Cream

Use full-fat coconut milk or almond cream as a dairy-free substitute for heavy cream in the toffee sauce.

Cook techniques

Preparing Dates

Soak finely chopped pitted dates in boiling water, adding baking soda to help soften them for easier mixing into the batter.

Creaming Butter and Sugar

Beat together softened unsalted butter and brown sugar until fluffy to create a light texture in the cake.

Incorporating Ingredients

Add eggs one at a time while mixing to maintain an even blend before folding in dry ingredients gently to avoid overmixing.

Baking the Pudding

Pour the cake batter into a greased and lined dish, then bake in a preheated oven until a toothpick inserted into the center comes out clean.

Making Toffee Sauce

Melt butter with brown sugar, then add heavy cream and simmer until it reaches a thickened consistency to create a rich toffee sauce.

Infusing Flavor

Poke holes in the baked pudding and pour warm toffee sauce over it, allowing the cake to soak up the sweetness for enhanced flavor.

FAQ

Can I use other types of sugar in the pudding?

While brown sugar provides a rich flavor, you can substitute with light brown sugar or even white sugar, keeping in mind it may alter the taste slightly.

Can I make sticky toffee pudding in advance?

Yes, you can prepare the pudding and sauce ahead of time. Store them separately in an airtight container in the fridge and reheat before serving.

Is it possible to make a gluten-free version?

Yes, you can substitute self-raising flour with a gluten-free flour blend and add a gluten-free raising agent to ensure it rises well.

How should I store leftover sticky toffee pudding?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Can I freeze sticky toffee pudding?

Yes, you can freeze the cooked pudding. Wrap tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

Sticky toffee pudding is a delightful treat that combines the rich flavors of dates and toffee, creating a warm and comforting dessert that is sure to please. Its easy preparation makes it a go-to choice for both weeknight dinners and special celebrations. Enjoying it with ice cream or whipped cream elevates this classic dessert to new heights of indulgence.

More recipes suggestions and combination

Chocolate Sticky Toffee Pudding

Elevate your sticky toffee pudding by incorporating melted chocolate into the batter, offering a decadent twist on the traditional recipe.

Nutty Toffee Pudding

Add chopped nuts, such as walnuts or pecans, to the batter for added texture and a crunchy contrast to the moist cake.

Spiced Sticky Toffee Pudding

Incorporate spices like cinnamon and nutmeg into the batter for a warm and fragrant flavor profile, perfect for fall and winter.

Apple and Toffee Cake

Mix in diced apples with the date batter for a fruity variation that adds freshness and complements the toffee sauce beautifully.

Toffee Pudding Sundae

Serve slices of sticky toffee pudding in a dessert bowl topped with vanilla ice cream, toffee sauce, and crushed nuts for an indulgent sundae experience.