Sticky Toffee Pudding: 1 Cozy British Dessert

Oh, hello there! I’m so happy you’ve found your way to this little corner of the internet. If you’re anything like me, the thought of a perfectly cozy dessert is just *heaven*, especially when the weather gets chilly or the holidays roll around. That’s exactly where this Sticky Toffee Pudding comes in! You know, it’s funny, because for years, my kitchen was more of a place I passed through than a place I cooked. My demanding job meant cooking felt like another chore. But then, I discovered the simple joy of creating something delicious from scratch, and it changed everything. I want to share that same pure cooking joy with you, and this Sticky Toffee Pudding is the perfect place to start. It’s an approachable, incredibly flavorful taste of Britain that’ll make you feel all warm and fuzzy inside. You can even follow along with more kitchen adventures on our Facebook page!

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Why You’ll Love This Sticky Toffee Pudding

It’s surprisingly easy to whip up, even if you’re just starting out! That rich, date-infused cake paired with a sweet, buttery toffee sauce is pure comfort in every bite. It’s the ideal dessert for chilly nights or making your holiday gatherings extra special. The aroma alone will make everyone feel cozy and welcome.

Ingredients for the Perfect Sticky Toffee Pudding

Okay, let’s talk ingredients! The beauty of this Sticky Toffee Pudding is that it uses simple, everyday things you probably already have in your pantry. That’s totally my jam – making amazing food without needing fancy stuff. We’re going to break it down into two parts: the pudding itself and that dreamy toffee sauce.

For the Pudding:

• Pitted Dates: We need about 1 cup (that’s roughly 200g) of chopped dates. Make sure they’re pitted!
• Baking Soda: Just 1 teaspoon. This little helper is key for softening those dates.
• Boiling Water: 1/2 cup (120ml) to get the dates nice and soft.
• Unsalted Butter: 1/4 cup (57g), softened. You want it soft enough to cream easily!
• Granulated Sugar: 1/2 cup (100g).
• Large Egg: Just one, for binding everything together.
• Vanilla Extract: 1 teaspoon for that lovely warm flavor.
• All-Purpose Flour: About 1 1/4 cups (155g).
• Baking Powder: 1/2 teaspoon.
• Salt: Just a pinch, like 1/4 teaspoon, to balance the sweetness.
• Milk: 1/2 cup (120ml).

For the Luscious Toffee Sauce:

• Unsalted Butter: 1/2 cup (113g).
• Light Brown Sugar: 1 cup (200g), make sure it’s packed nicely.
• Heavy Cream: 1/2 cup (120ml) for that silky smooth texture.
• Vanilla Extract: Another teaspoon!
• Salt: Just a tiny pinch, really!

How to Make Sticky Toffee Pudding: Step-by-Step

Alright, let’s get down to business! Making this Sticky Toffee Pudding is totally doable, even if you’re just starting your kitchen adventures – kind of like when I first tackled bread baking! We’ll break it down into a few easy steps. First, get that oven preheating to 350°F (175°C) and grab an 8×8 inch baking pan. Give it a good grease and flour so our lovely pudding doesn’t stick.

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Preparing the Date Mixture for Sticky Toffee Pudding

First things first, let’s prep those dates. Pop your chopped dates into a medium bowl and sprinkle over the baking soda. Now, carefully pour the boiling water over them. Let this sit for about 10 minutes. Trust me, the baking soda works magic here, helping to soften them up beautifully. Give them a little mash with a fork until they’re mostly broken down into a lovely, goopy mixture.

Creating the Rich Toffee Sauce

While the cake is doing its thing in the oven, let’s whip up that glorious toffee sauce. Melt the butter in a saucepan over medium heat – easy peasy. Once it’s melted, stir in the packed brown sugar until it’s completely dissolved. Now, bring this amazing mixture to a gentle simmer for about 2 to 3 minutes, just stirring constantly. Once it’s done simmering, take it off the heat. Carefully whisk in the heavy cream, that teaspoon of vanilla, and that little pinch of salt. It’ll get thick and look super glossy – perfect!

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Assembling and Baking Your Sticky Toffee Pudding

Now for the delicious part! In a big bowl, cream together your softened butter and granulated sugar until it looks light and fluffy. Then, beat in the egg and the vanilla extract. In a separate bowl, whisk together your flour, baking powder, and salt. Add about half of these dry ingredients to the butter mixture and mix until *just* combined. Pour in the milk and give it a mix, then add the rest of the dry ingredients and stir until your batter is smooth. Gently fold in that softened date mixture we made earlier. Pour all this lusciousness into your prepared pan and spread it out evenly. Bake it for about 30-35 minutes, or until a toothpick poked into the center comes out clean. Once it’s out of the oven, let it cool in the pan for just 5 minutes. Then, grab that toothpick again and poke holes all over the top of the warm cake. Pour about half of that warm toffee sauce over it – watch it soak in, it’s amazing!

Tips for the Best Sticky Toffee Pudding

You know, the best part about cooking is learning those little tricks that make a good recipe *great*. For this Sticky Toffee Pudding, it’s all about a few simple things. First, use really good quality dates – they’re the heart of this dessert! And make sure your oven is truly at 350°F (175°C); an oven thermometer can be a game-changer if you’re not sure. Trust me, getting the temperature right makes all the difference. As for the toffee sauce, don’t over-simmer it, or it can get too stiff. You want it luxuriously pourable! Remember, it’s all about making the process enjoyable, not stressful. For more on my kitchen philosophy, check out my About page– I promise it’s not complicated!

Serving and Storing Your Sticky Toffee Pudding

Now for the best part – serving your incredible Sticky Toffee Pudding! It’s absolutely divine served warm, especially with a scoop of creamy vanilla ice cream or a drizzle of thick, homemade custard. It feels so decadent and cozy, perfect for those festive holiday baking moments, like our Christmas cookies! If by some miracle you have leftovers, just pop the pudding into an airtight container. It’ll keep nicely in the fridge for a couple of days. To enjoy it again, just gently reheat a slice in the microwave or a low oven until warmed through.

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Common Questions About Sticky Toffee Pudding

Got questions about this cozy British dessert? I’ve got answers! It’s totally normal to have a few as you’re getting to know a new recipe. Let’s dive into some of the most common things people ask about making a truly delicious sticky toffee pudding.

Can I make this Sticky Toffee Pudding ahead of time?

Great question! Yes, you absolutely can. You can bake the pudding part and make the toffee sauce a day in advance. Store them separately in airtight containers at room temperature if it’s not too warm, or in the fridge. Just warm them up gently before serving. It makes hosting so much easier!

What if I don’t have dates? Can I substitute them in this date pudding?

While dates are what give this pudding its signature moistness and flavor, you could try using prunes or figs as a substitute. They’ll give a slightly different but still delicious result. Just make sure they are pitted and chopped, and follow the same softening steps!

How do I prevent the toffee sauce from splitting?

The toffee sauce splitting can happen if it gets too hot or if the ingredients aren’t added at the right temperature. The key is to remove the sauce from the heat *before* whisking in the cream. Whisk gently and steadily, and it should come together beautifully smooth. If it does look a little oily, sometimes whisking in an extra splash of warm cream can bring it back together.

Is this pudding good for holiday baking?

Oh, definitely! This Sticky Toffee Pudding is a dream for holiday baking. Its rich, warm flavors and comforting texture make it a real showstopper. It’s the kind of dessert that just screams cozy celebration, and it’s a welcome change from all the usual sweets. Plus, who doesn’t love a good homemade Christmas dessert?

Nutritional Information Estimate

Now, I know we’re not typically counting calories when we’re diving into a rich, comforting dessert like this Sticky Toffee Pudding, but it’s always good to have a general idea! Keep in mind these numbers are just estimates, because how much you eat and the exact ingredients you use can change things up a bit. For all the nitty-gritty details and what they mean, you can always check out our full disclaimer.

Share Your Sticky Toffee Pudding Creations!

Have you made this amazing Sticky Toffee Pudding? I’d absolutely love to hear all about it! Please drop a comment below to share your experience, or even rate the recipe! Seeing your creations and hearing your thoughts really makes my day and helps everyone who visits the blog. Happy baking!

Sticky Toffee Pudding

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A classic British date cake with a rich toffee sauce, perfect for cozy winter evenings or holiday celebrations. Serve warm with custard or ice cream for an indulgent dessert.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

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• 1 cup (200g) pitted dates, chopped
• 1 teaspoon baking soda
• 1/2 cup (120ml) boiling water
• 1/4 cup (57g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (155g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) milk
• For the Toffee Sauce:
• 1/2 cup (113g) unsalted butter
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. In a medium bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them sit for 10 minutes to soften. Mash the dates slightly with a fork.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add half of the dry ingredients to the wet ingredients and mix until just combined. Pour in the milk and mix. Add the remaining dry ingredients and mix until smooth.
6. Gently fold in the softened date mixture.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the toffee sauce. In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved.
10. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly.
11. Remove from heat and carefully whisk in the heavy cream, vanilla extract, and salt. The sauce will be thick and glossy.
12. Once the cake is out of the oven, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake with a toothpick.
13. Pour about half of the warm toffee sauce over the cake, allowing it to soak in.
14. Serve the cake warm, with the remaining toffee sauce on the side. It pairs wonderfully with vanilla ice cream or custard.

Notes

• For an extra rich flavor, you can add a tablespoon of dark molasses to the cake batter.
• If you prefer a thinner sauce, add a little more heavy cream.
• This pudding is best served warm, but leftovers can be gently reheated.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 75mg