Sticky Toffee Pudding
HB-8469 · Hand-built original
A warm date sponge soaked with dark brown sugar toffee sauce, baked in a large pan and cut into squares. It is served warm with extra sauce poured over and vanilla ice cream alongside.
Dessert1 hr 25 min12 servings572 kcalVegetarianLow-SodiumHigh FiberRenal
Main ingredient: finely chopped pitted dates
Servings:12quantities adjust to match
Ingredients
- 2 cups finely chopped pitted dates (about 12 oz.)
- ¼ tsp. baking soda
- Nonstick vegetable oil spray
- 1¾ cups all-purpose flour
- ½ tsp. baking powder
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- 1 cup (packed; 7 oz) dark brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 tsp. vanilla extract
- 1¾ cups dark brown sugar (packed; 12¼ oz)
- 1½ cups heavy cream
- 6 Tbsp. unsalted butter
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- Vanilla ice cream, for serving
Method
- Heat the oven to 350°F with a rack in the center, and simmer the chopped dates in 1 cup water for 5 to 8 minutes until they soften and most of the liquid cooks away, then let them cool for about 10 minutes before stirring in the baking soda.
- Line a 13x9-inch baking dish with parchment that overhangs the long sides and coat the paper with nonstick spray, then whisk the flour, baking powder and salt together in a separate bowl.
- Beat the dark brown sugar with the room-temperature butter for 3 to 5 minutes until pale and fluffy, work in the eggs one by one with the vanilla, then fold in the flour mixture in two additions followed by the date mixture.
- Spread the batter level in the dish and bake for 25 to 30 minutes, until a tester pushed into the middle comes out clean.
- While the sponge bakes, heat the second measure of dark brown sugar with the heavy cream and butter until melted, then keep it at a gentle boil for about 8 minutes until slightly thickened and stir in the salt off the heat.
- Prick the hot sponge all over with a skewer, pour 1 cup of the toffee sauce across the top, and return the pan to the oven for 5 to 7 minutes until the sauce is bubbling.
- Rest the pudding until just warm, cut it into squares, and bring it to the table with the remaining warm sauce spooned over each portion and vanilla ice cream on the side.
Total: 1 hour 25 minutes
Nutrition (per serving, where published)
572 kcalCalories
5.6 gProtein
77.1 gCarbs
27.8 gFat
16.8 gSaturates
7.2 gFibre
55.5 gSugars
43 mgSodium
121 mgCholesterol
258 mgPotassium
91 mgCalcium
1.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data