Sticky Toffee Pudding

Sticky Toffee Pudding – You are my favorite and always will be. Also known as Sticky date Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake once it comes out of the oven. It makes it ultra-moist then gives it that intense dark color. And more sauce to serve, of course!

Sticky Toffee Pudding

I am sure this is the only recipe I use dates for. Then I realize that the photo above of the date sludge might look thoroughly unappetizing to some people, but rest assured even if you are a date hater that you can’t taste it in the end result.
The dates contribute to the stickiness and moistness of the sponge, as well as giving it color. Do not ask me for a sub! (Oh wait, you can. Prunes are Pretty much the same thing!

Sticky Toffee Pudding

Sticky Toffee Pudding

You are my favorite and always will be. Also known as Sticky date Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake once it comes out of the oven. It makes it ultra-moist then gives it that intense dark color. And more sauce to serve, of course!

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 people
Author: Nagi
Course: Dessert
Keyword: Sticky Toffee Pudding

Ingredients

280g / 9oz pitted dates and roughly chopped (Note 1)
1 tsp baking soda/bicarb soda
1 cup / 250 ml boiling water
40 g / 1/4 cup brown sugar, and loosely packed
80 g / 6 tbsp unsalted butter, and softened
2 eggs, at room temperature
1 1/4 cups / 185g plain flour (all purpose)
1 1/2 tsp baking powder

BUTTERSCOTCH SAUCE:

200 g/ 1 1/4 cups brown sugar, loosely packed
375 ml/ 1 1/2 cups thickened cream (heavy cream)
1/2 tsp vanilla extract
70 g / 5 tbsp unsalted butter

SERVING:
Ice cream or dolloping cream

Instructions

Preheat oven for 180C/350F (standard) or 160C/320F (fan/convection).
Grease 7 pudding molds with butter or grease then line a 20 cm / 8″ square cake pan with overhang.

MASHED DATES:
Place dates in a bowl, and sprinkle over baking soda. Pour over boiling water. Stand about 10 minutes, and mash well with a potato masher (or fork) until it resembles sloppy porridge.

BATTER:
Place butter then sugar in a bowl, And whisk until combined and smooth.
Add eggs, whisk until incorporated.
Add flour and sprinkle baking powder across the surface. Mix till flour is incorporated.
Add dates, mix quickly till dates are well incorporated into the batter.

ONE PUDDING:
Pour into cake pan, smooth surface, And Bake for 35 minutes or until a skewer inserted into the center comes out clean.
While still hot, poke like 40 holes all over the surface using a skewer And Pour over 1/2 cup Butterscotch Sauce, leave to soak about 10 minutes.
Use overhang to lift the cake out, And Cut, then serve warm with remaining warm sauce and ice cream or cream.

BAKING INDIVIDUAL PUDDINGS:
Pour batter into pudding molds, only fill 2/3 of the way up.
Bake about 25 minutes, or until a skewer inserted into the center comes out clean.
While still hot, poke like 10 holes on the surface of the pudding. and Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak about 10 minutes.
Turn pudding molds upside down on serving plate, And then serve warm with remaining warm sauce and ice cream or cream.

BUTTERSCOTCH SAUCE:
Place ingredients in a saucepan over medium heat. When butter is melted, stir, then bring to simmer.
Simmer about 2 minutes, stirring once, and remove from heat. Serve warm.

Recipe Notes:
1. Dates sub: Prunes will also be used but change as follows: Use 1 1/4 cups boiling water, simmer with prunes in saucepan about 10 minutes. Remove from heat, stir through bicarb, cool and mash per recipe. Proceed with recipe.

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