Save A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
This dessert reminds me of chilly weekend evenings by the fire, sharing sweet moments with family and friends.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates, chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter, softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Step 5:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes, make the sauce Combine brown sugar, cream, butter, treacle (if using), and salt in a saucepan. Bring to a gentle simmer over medium heat, stirring until smooth and slightly thickened (about 5 to 7 minutes).
- Step 8:
- Once the pudding is done, poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Step 9:
- Serve warm, cut into squares, with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Save This dessert brings everyone together by the fire, making memories with every warm, sweet bite.
Required Tools
Mixing bowls, Electric mixer or sturdy whisk, 23 cm (9-inch) baking dish, Saucepan, Wooden spoon or silicon spatula, Skewer or toothpick
Allergen Information
Contains Gluten (wheat flour), Eggs, Dairy (butter, cream). May contain traces of nuts if substituting or as processed. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 470, Total Fat 21 g, Carbohydrates 67 g, Protein 4 g per serving
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This sticky toffee pudding never fails to impress whether it’s a cozy cabin evening or a special celebration.
Saffron Brook Recipe Q&As
- → What makes the pudding moist and flavorful?
Soaking the chopped dates in boiling water with baking soda softens them, adding moisture and a subtle tang to the batter, enhancing the overall texture and flavor.
- → How does the toffee sauce achieve its rich caramel flavor?
The sauce combines dark brown sugar, cream, and butter, gently simmered until thickened. Optional molasses adds a deeper, smoky caramel note.
- → Can I substitute nuts in this dessert?
Yes, adding chopped pecans or walnuts introduces a pleasant crunch and complements the sweet, sticky texture beautifully.
- → What’s the best way to serve and enjoy this dessert?
Serve warm, cut into squares, with extra toffee sauce drizzled over. Adding a scoop of vanilla ice cream or whipped cream balances the richness.
- → How can I add a smoky dimension to the dessert?
Incorporating a pinch of smoked sea salt into the toffee sauce enhances the caramel flavor with a subtle smoky undertone.