Desserts > International Desserts > Other International Desserts > Sticky Toffee Pudding Recipe (UK)

Classic Sticky Toffee Pudding

Indulge in the rich, moist, and utterly irresistible flavors of a traditional Sticky Toffee Pudding. This beloved British dessert features a moist sponge cake soaked in a decadent toffee sauce. Perfect for a cozy night in or a special occasion.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
6-8
Ingredients
  • 225 g Pitted Dates, chopped
  • 1 tsp Baking Soda
  • 200 ml Boiling Water
  • 100 g Unsalted Butter, softened
  • 175 g Light Brown Sugar
  • 2 Eggs
  • 175 g Self-Raising Flour
  • 1 tsp Vanilla Extract
  • 150 ml Double Cream
  • 100 g Dark Brown Sugar
  • 50 g Unsalted Butter
  • 2 tbsp Golden Syrup

Prepare the Dates

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm square baking tin. In a bowl, combine the chopped dates and baking soda. Pour over the boiling water and let it stand for 5 minutes, stirring occasionally. This will soften the dates and release their flavor.

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and light brown sugar until light and fluffy. This step is crucial for achieving a light and airy sponge.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the self-raising flour to the butter mixture, alternating with the date mixture, beginning and ending with the flour. Mix until just combined. Be careful not to overmix, as this can result in a tough pudding.

Bake the Pudding

Pour the batter into the prepared baking tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. While the pudding is baking, prepare the toffee sauce.

Make the Toffee Sauce

In a saucepan, combine the double cream, dark brown sugar, unsalted butter, and golden syrup. Heat over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly. Do not overcook, as the sauce will thicken further as it cools.

Serve and Enjoy

Once the pudding is baked, remove it from the oven and let it cool slightly in the tin. Poke holes all over the top of the pudding with a skewer. Slowly pour half of the toffee sauce over the pudding, allowing it to soak in. Cut the pudding into squares and serve warm with the remaining toffee sauce. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful accompaniment.

Nutrition Facts (Estimated per 100g of product)

Note: These values are estimates and can vary based on specific ingredients and portion sizes.
Calories: 350-400 kcal
Fat: 15-20g
Saturated Fat: 9-12g
Carbohydrates: 50-60g
Sugar: 40-50g
Protein: 3-5g

Other Important Considerations for Nutrition

Sticky Toffee Pudding is a high-calorie and high-sugar dessert. Enjoy in moderation as part of a balanced diet. Consider using lower-fat cream and sugar alternatives to reduce the overall calorie and sugar content. Serving sizes also play a crucial role in managing intake. Portion control is key!

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FAQ

  • Can I make this pudding ahead of time?

    Yes, you can bake the pudding a day ahead of time. Store it covered at room temperature. Reheat gently before serving. The toffee sauce can also be made ahead and reheated.
  • Can I use regular flour instead of self-raising flour?

    If you use regular flour, add 2 teaspoons of baking powder to the dry ingredients to help the pudding rise.
  • How do I store leftover Sticky Toffee Pudding?

    Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.