If you’re looking for the ultimate comfort dessert, look no further than Sticky Toffee Pudding. This warm and gooey treat combines a moist sponge cake with a luscious toffee sauce, making it a favorite in many households. Perfect for special occasions or a cozy night in, this recipe will guide you through each delightful step to create a dessert that will leave everyone wanting more.
Ingredients
- 200g pitted dates, chopped
- 250ml boiling water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 200g self-raising flour
- 1 tsp vanilla extract
- For the Toffee Sauce: 200g brown sugar, 100g unsalted butter, 250ml double cream
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Based on a serving size of one piece of Sticky Toffee Pudding, the nutritional value is approximately:
– Calories: 450
– Total Fat: 20g
– Carbohydrates: 65g
– Protein: 5g
Step-by-Step Cooking Process
- Preheat your oven to 180°C (350°F) and grease a baking dish.
- In a bowl, combine the chopped dates and boiling water, then stir in the baking soda. Let it cool.
- In a mixing bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the self-raising flour and vanilla extract until just combined.
- Fold in the date mixture, ensuring everything is well mixed.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30 minutes, or until a skewer inserted comes out clean.
- While the pudding is baking, prepare the toffee sauce by melting butter and sugar in a saucepan.
- Once melted, stir in the double cream and simmer until thickened.
Alternative Ingredients
You can substitute dates with prunes or figs for a different flavor profile. If you need a gluten-free option, use gluten-free flour instead of self-raising flour.
Serving and Pairings
Sticky Toffee Pudding is best served warm, topped with a generous drizzle of toffee sauce and a scoop of vanilla ice cream or whipped cream.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave for 30-60 seconds. This pudding can also be frozen for up to 2 months; thaw in the fridge before reheating.
Cooking Mistakes
- Overmixing the batter can lead to a dense pudding.
- Not soaking the dates can result in a dry texture.
- Ensure your oven is fully preheated before baking.
- Use a skewer to check for doneness; it should come out clean.
- Don’t rush the toffee sauce; allow it to thicken properly.
Helpful Tips
- For extra flavor, add a pinch of sea salt to the toffee sauce.
- Serve with fresh fruits like berries for a refreshing contrast.
- Experiment with spices like cinnamon or nutmeg for added warmth.
- Make the toffee sauce ahead of time to save on prep.
FAQs
Can I make Sticky Toffee Pudding in advance?
Yes, you can prepare the pudding a day ahead and reheat it before serving. The flavors often improve overnight!
What can I substitute for double cream?
You can use heavy cream or even coconut cream for a dairy-free option.
How do I know when the pudding is done?
Insert a skewer into the center; it should come out clean, indicating it’s fully baked.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free alternative and use plant-based cream for the sauce.
How should I store leftovers?
Place any leftover pudding in an airtight container in the fridge for up to 3 days.
Conclusion
Sticky Toffee Pudding is a deliciously indulgent dessert that is sure to impress. With its rich flavors and comforting texture, it’s perfect for any occasion. Follow this recipe to create a delightful treat that will become a family favorite.
Sticky Toffee Pudding Recipe
Ingredients
- 200 g pitted dates chopped
- 250 ml boiling water
- 1 tsp baking soda
- 100 g unsalted butter softened
- 150 g brown sugar
- 2 large eggs
- 200 g self-raising flour
- 1 tsp vanilla extract
- 200 g brown sugar for sauce
- 100 g unsalted butter for sauce
- 250 ml double cream for sauce
Instructions
- Preheat your oven to 180°C (350°F) and grease a baking dish.
- In a bowl, combine the chopped dates and boiling water, then stir in the baking soda. Let it cool.
- In a mixing bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the self-raising flour and vanilla extract until just combined.
- Fold in the date mixture, ensuring everything is well mixed.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30 minutes, or until a skewer inserted comes out clean.
- While the pudding is baking, prepare the toffee sauce by melting butter and sugar in a saucepan.
- Once melted, stir in the double cream and simmer until thickened.
