Sticky Toffee Pudding

why make this recipe

Sticky Toffee Pudding is warm, soft, and sweet. It is easy to make with simple ingredients. This dessert fits dinners, cold nights, or any time you want a rich treat.

introduction

This pudding uses dates for deep flavor and a soft crumb. It bakes fast and stays moist. If you like simple puddings with big taste, you may also enjoy the blueberry coconut chia seed pudding for a fresh change.

how to make Sticky Toffee Pudding

Follow the steps below. Mix wet and dry parts, then bake. Finish with toffee sauce or ice cream.

Ingredients :

200g pitted dates, 250ml boiling water, 1 tsp baking soda, 100g unsalted butter, 150g brown sugar, 2 large eggs, 200g all-purpose flour, 1 tsp vanilla extract, 1 tsp baking powder, 1/4 tsp salt

Directions :

1. Preheat your oven to 180°C (350°F) and grease a baking dish., 2. In a bowl, combine the pitted dates with boiling water and baking soda. Let it sit for about 10 minutes., 3. In another bowl, cream the butter and brown sugar until light and fluffy., 4. Beat in the eggs one at a time, then stir in the date mixture., 5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until just combined., 6. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick comes out clean., 7. Let it cool slightly, then serve warm with toffee sauce or vanilla ice cream.

how to serve Sticky Toffee Pudding

Cut the pudding into squares. Serve warm. Spoon warm toffee sauce over each piece. Add vanilla ice cream or whipped cream if you like. A small sprinkle of chopped nuts fits well.

how to store Sticky Toffee Pudding

Cool the pudding fully. Cover and keep in the fridge for up to 3 days. Reheat in the oven at 150°C (300°F) for 10–15 minutes or microwave in short bursts until warm. Store sauce in a sealed jar in the fridge for up to 1 week.

tips to make Sticky Toffee Pudding

• Use soft dates for best flavor and texture.
• Let the date mix cool a little before adding to butter to avoid curdling.
• Do not overmix the batter. Mix until just combined.
• Check the center with a toothpick to avoid overbaking.
• Warm the toffee sauce before serving for a silky finish.

variation (if any)

• Add a pinch of cinnamon or nutmeg for warm spice.
• Stir in chopped walnuts or pecans for crunch.
• Replace half the brown sugar with dark brown sugar for deeper flavor.

FAQs

Q: Can I use other dried fruit instead of dates?
A: Yes. Chopped prunes or figs can work, but the taste will change.

Q: Can I make this in a muffin tin?
A: Yes. Bake for about 18–22 minutes and check with a toothpick.

Q: Is there a stovetop way to make a smaller batch?
A: You can make a single serving in a ramekin and bake, or cook a quick steamed version on low heat covered for 20–30 minutes.

Q: Can I freeze the pudding?
A: Yes. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.

Q: How to make the toffee sauce?
A: Melt butter and brown sugar, add cream, and simmer until smooth. Adjust to taste.

Sticky Toffee Pudding

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

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Description

A warm, soft dessert made with dates, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 200g pitted dates
• 250ml boiling water
• 1 tsp baking soda
• 100g unsalted butter
• 150g brown sugar
• 2 large eggs
• 200g all-purpose flour
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

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Instructions

1. Preheat your oven to 180°C (350°F) and grease a baking dish.
2. In a bowl, combine the pitted dates with boiling water and baking soda. Let it sit for about 10 minutes.
3. Cream the butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the date mixture.
5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
6. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let it cool slightly, then serve warm with toffee sauce or vanilla ice cream.

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Notes

For best flavor, use soft dates. Warm the toffee sauce before serving for a silky finish.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 43mg