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Sticky Toffee Pudding

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A comforting and moist British dessert made with dates and topped with a rich toffee sauce.

Ingredients

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  • 200g 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
  • 150g brown sugar (for toffee sauce)
  • 100g unsalted butter (for toffee sauce)
  • 300ml double cream (for toffee sauce)

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line a baking dish.
  2. In a bowl, combine the chopped dates and boiling water. Let sit before stirring in the baking soda.
  3. Cream the softened butter and brown sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Then fold in the self-raising flour and vanilla extract.
  5. Carefully fold in the date mixture from Step 2.
  6. Pour the batter into the prepared dish and bake for 30-35 minutes, or until a skewer inserted comes out clean.
  7. In a saucepan, melt together the butter and brown sugar for the toffee sauce. Add double cream and stir until smooth.
  8. Once baked, serve the pudding warm with toffee sauce poured over the top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.

Nutrition

Find it online: https://doughgirlbylea.com/sticky-toffee-pudding-3/

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