Sticky Toffee Pudding

This is the ultimate British dessert but made non fussy with this recipe. Very simple, pantry ingredients that come together to make a rich, intense, caramel-y sticky toffee pudding without any special ingredients like treacle.

Course Desserts

Cuisine British

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 446kcal

Author Richa

Ingredients

Pudding

280 grams Pitted Dates
1 Teaspoon Baking Soda
1 Cup Boiling Water 250 ml
¼ Cup Brown Sugar Loosely Packed, 40 Grams
6 Tablespoon Unsalted Butter Softened, 80 Grams
2 Eggs at Room Temperature
1 ¼ Cup All Purpose Flour 185 Grams
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt

Rum Toffee Sauce

1 Cup Brown Sugar 200 Grams
½ Teaspoon Lemon Juice
2 Tablespoons Water
2 Tablespoons Butter 30 Grams
½ Cup Cream 125 ml
½ Cup Dark Rum 125 ml
½ Teaspoon Vanilla Extract

Instructions

Pudding

Add pitted dates to a bowl and sprinkle baking soda over them. Add boiling water and let them sit for 10-15 minutes or until the dates have softened.
Mash the dates using a masher until it resembles a sloppy porridge. Small chunks are okay but make sure there are no large chunks. Keep aside.
Preheat the oven to 180C. Grease and line a 8 inch square baking pan with parchment paper with an overhang.
Add brown sugar and butter to a mixing bowl. Beat on high speed until the butter is light and fluffy, about 3-4 minutes.
Add eggs one at a time and continue mixing until well incorporated.
Sieve all purpose flour, baking powder and salt into the mixing bowl. Beat on low speed until combined.
Add the cooled and mashed dates mix and beat on low speed to combine.
Pour the batter into a greased and lined 8 inch square baking pan. Use the back of a spoon or a spatula to spread the batter evenly. Tap the pan against the counter a few times to release any air bubbles. Bake at 180C for 35-40 minutes or until a skewer inserted into the center comes out clean.

Rum Toffee Sauce

While the cake is baking, make the rum toffee sauce. Add brown sugar to a saucepan along with lemon juice and water. Allow it to cook on medium heat until all the sugar dissolves.
Continue to heat this over low heat until the sugar gets a golden amber colour, about 5-6 minutes.
Add butter, cream and dark rum. Combine and mix until all the ingredients are well incorporated.
Cook on low heat for 3-4 minutes. It should resemble a smooth slightly thick sauce. Add vanilla extract and mix to combine. Set aside.
Poke holes in the pudding once baked as shown in the video. While the pudding and sauce are still warm, pour ¾th of the sauce over the pudding and ensure it seeps through the holes.
Let the pudding rest for 20-30 minutes.
Heat the remaining sauce before serving. Use the overhang to remove the pudding from the pan. Cut and serve warm or chilled along with some extra sauce and vanilla ice cream.

Video

Notes

Adding baking soda to the dates before mashing them helps them break down easily. It also prevents them from sinking to the bottom of the tin while baking
Make sure all the ingredients for the cake including butter are at room temperature.
Make sure the date mixture has cooled completely before adding it to the cake batter
It's important to pour the toffee sauce over the sponge and give it time to soak. This will result in a truly moist pudding.

Nutrition