Description
Sticky Toffee Pudding with Warm Caramel Sauce is a delightful dessert made primarily from dates, served warm with a luscious caramel sauce.
Ingredients
Scale
- 200g (1 cup) pitted dates, chopped
- 250ml (1 cup) boiling water
- 1 tsp baking soda
- 85g (6 tbsp) unsalted butter, softened
- 150g (¾ cup) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g (1 ⅓ cups) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon (optional)
- Pinch of salt
- 200g (1 cup) brown sugar
- 100g (7 tbsp) unsalted butter
- 250ml (1 cup) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the dates by soaking them in boiling water and adding baking soda. Let sit for 10 minutes.
- In a mixing bowl, cream together softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Blend the soaked date mixture until smooth and fold it into the butter mixture.
- Sift in flour, baking powder, cinnamon, and salt. Mix until just combined and pour into a prepared baking dish.
- Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, checking for doneness with a skewer.
- Prepare the caramel sauce by combining brown sugar, butter, heavy cream, vanilla extract, and salt in a saucepan. Heat until smooth and thickened.
- Serve the pudding warm, drizzled with caramel sauce, and optionally with ice cream or whipped cream.
Notes
- Be careful not to overmix the batter to avoid a dense pudding.
- Ensure dates are fresh and properly pitted for the best flavor.
- Check oven temperature to prevent the pudding from collapsing.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sticky Toffee Pudding, Caramel Sauce, Dessert, British Cuisine