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English Sticky Toffee Pudding
Created by: Howcan Team
Ingredients
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 1/4 cups boiling water
- 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8x8 inch baking dish.
- In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let stand for 5 minutes.
- In a large mixing bowl, cream together 1/4 cup of softened butter and 3/4 cup of brown sugar. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
- Stir in the soaked dates and vanilla extract until well combined. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan, melt 1/2 cup of butter over medium heat. Stir in 1 cup of heavy cream and 1 cup of brown sugar. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring constantly.
- Once the pudding is done, remove it from the oven and poke holes all over the top with a skewer. Pour half of the hot toffee sauce over the hot pudding, allowing it to soak in. Let the pudding stand for 5-10 minutes before serving.
- Serve the sticky toffee pudding warm, drizzled with the remaining toffee sauce. Enjoy!
English Sticky Toffee Pudding is a classic British dessert with a rich history dating back to the 1970s. Believed to have originated in the Lake District of England, this indulgent treat quickly gained popularity across the country. The moist sponge cake is made with dates and covered in a luscious toffee sauce, creating a decadent and comforting dessert. Chefs like Francis Coulson of the Sharrow Bay Country House Hotel and Jeanne Wilson of the Gait House in Scotland are credited with popularizing the dish. Today, the best versions of this dessert can be found in traditional British pubs and fine dining restaurants across the UK. The key to a perfect Sticky Toffee Pudding lies in the balance of moist cake and a velvety toffee sauce, making it a must-try for any dessert enthusiast.
50 min
8
380 calories
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