Sticky Toffee Pudding
Indulge in the rich, gooey depths of this British classic, renowned for its sweet sticky caramel sauce that cascades over a soft sponge. A crowd-pleaser, perfect for any occasion.
Ingredients
For the pudding
- 1.5 cups Medjool dates, chopped (can substitute with regular pitted dates)
- 1 cup Boiling water (to soften the dates)
- 1.5 cups Self-raising flour (can substitute with all-purpose flour + baking powder)
- 0.75 cup Muscovado sugar (dark brown sugar can be used)
- 0.5 cup Butter, softened
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 2 tbsp Golden syrup
- 1 pinch Salt
For the toffee sauce
- 1 cup Heavy cream (can substitute with coconut cream)
- 1 cup Muscovado sugar (dark brown sugar can be used)
- 0.5 cup Butter
- 2 tbsp Golden syrup
- 1 tsp Vanilla extract
- 1 pinch Sea salt
Instructions
Preparation
- Combine butter, sugar, and cream for the toffee sauce in a saucepan. Let the butter melt as you add in the brown sugar and heavy cream, stirring until smooth.
- Bring the sauce ingredients to a gentle boil while stirring.
- Let the sauce simmer for 3-4 minutes until it thickens.
- Pour half the sauce over the pudding and let it soak for 5 minutes before serving warm with the remaining sauce and ice cream.
Notes
Sticky Toffee Pudding shines on its own but pairs beautifully with vanilla bean or salted caramel ice cream. Avoid overbaking to maintain moisture, and store leftovers in the fridge for up to 3-4 days. Reheat gently before serving.