The Sticky Toffee Pudding is a classic pudding essentially made by assembling a rich, dark, sticky Date Cake and a sinfully caramely English Toffee Sauce. I am going to share my version of this pudding with you here. And it’s one of my guilty pleasures!
Here’s what you need:
- 200 gm of pitted dates
- 175 ml of boiling hot water
- 150 gm of flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- 2 eggs
- 80 gm of butter
- 50 gm of demerara sugar
- 1 tbsp of black treacle or honey
For the Toffee Sauce
- 100 gm of butter
- 200 gm of demerara or muscovado sugar
- 1 tbsp of black treacle or honey
- 100 ml of thick cream
How to make it:
- First, we are going to start with the sticky toffee pudding, for which you need to roughly chop the dates.
- You need to add some baking soda to these dates and soak them in boiling water. Cover and leave to rest while you get onto preparing the cake batter.
- But before that, remember to pre-heat your oven to 170º C and grease one big baking dish or many small ramekins like I did. Also, make sure to flour your baking dish(es) properly because this pudding does tend to stick. To understand the importance of greasing, lining, and flouring your cake tin and also the proper method to do so, watch this video.
- Now in a big bowl beat the butter, treacle, or honey (whichever you’re using) and sugar together for 1 minute or so until it becomes creamy and light.
- Add in the eggs one at a time and beat well. You can add in the vanilla extract at any point in time.
- Next, add in the flour and the baking soda and mix well till everything is well combined.
- With the help of a fork or a spoon or your hands, mash the soaked dates. Now add these soaked dates with the water in which these were soaked into the cake batter. Give the batter a good stir.
- Pour the cake batter into the baking dish. If you are baking the cake in one big baking tin, you need to bake it for 30 to 35 minutes; but if you are baking it in small ramekins, you need to bake it for 20 to 25 minutes.
- Once your pudding has baked, turn it out from the baking tin and pour the toffee sauce over it. Enjoy!
Making the toffee sauce:
- In a thick bottomed pan, add in the butter, followed by sugar and treacle or honey. Put it on the heat and keep swirling the pan lightly till the butter melts.
- Now take a wooden spoon and stir everything well.
- Keep stirring till everything has come together into a thick, dark sauce and started to small caramelly.
- Now add in the cream and boil for another minute till the sauce is thick enough to your liking.
If you loved this Sticky English Toffee Pudding recipe, don’t forget to comment below and tell me! Also, if you try it out, do share your experiences and pictures with me on Instagram (@anjalisbakeaffair)
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!
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Shop on Amazon: Here are some products that can help you in the kitchen while making this recipe
- Dates: https://amzn.to/3n6CQ9N
- Baking soda: https://amzn.to/2Hoa1Xz
- Baking powder: https://amzn.to/3dMD8PW
- Butter: https://amzn.to/36uGe82
- Demerara sugar: https://amzn.to/3rNJGEA
- Muscovado sugar: https://amzn.to/3rLq7N8
- Honey: https://amzn.to/31FOlgi
- Thick cream: https://amzn.to/3481mRE
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Sticky English Toffee Pudding
Ingredients
200 gm of pitted dates
175 ml of boiling hot water
150 gm of flour
1 tsp of baking soda
1 tsp of baking powder
2 eggs
80 gm of butter
50 gm of demerara sugar
1 tbsp of black treacle or honey
- For the Toffee Sauce
100 gm of butter
200 gm of demerara or muscovado sugar
1 tbsp of black treacle or honey
100 ml of thick cream
Directions
- First, we are going to start with the sticky toffee pudding, for which you need to roughly chop the dates.
- You need to add some baking soda to these dates and soak them in boiling water. Cover and leave to rest while you get onto preparing the cake batter.
- But before that, remember to pre-heat your oven to 170º C and grease one big baking dish or many small ramekins like I did. Also, make sure to flour your baking dish(es) properly because this pudding does tend to stick. To understand the importance of greasing, lining, and flouring your cake tin and also the proper method to do so, click here.
- Now in a big bowl beat the butter, treacle, or honey (whichever you’re using) and sugar together for 1 minute or so until it becomes creamy and light.
- Add in the eggs one at a time and beat well. You can add in the vanilla extract at any point in time.
- Next, add in the flour and the baking soda and mix well till everything is well combined.
- With the help of a fork or a spoon or your hands, mash the soaked dates. Now add these soaked dates with the water in which these were soaked into the cake batter. Give the batter a good stir.
- Pour the cake batter into the baking dish. If you are baking the cake in one big baking tin, you need to bake it for 30 to 35 minutes; but if you are baking it in small ramekins, you need to bake it for 20 to 25 minutes.
- Once your pudding has baked, turn it out from the baking tin and pour the toffee sauce over it. Enjoy!
- Making the Toffee Sauce
- In a thick bottomed pan, add in the butter, followed by sugar and treacle or honey. Put it on the heat and keep swirling the pan lightly till the butter melts.
- Now take a wooden spoon and stir everything well.
- Keep stirring till everything has come together into a thick, dark sauce and started to small caramelly.
- Now add in the cream and boil for another minute till the sauce is thick enough to your liking.