Ultimate Sticky Toffee Pudding with Toffee Sauce
Description
This ultimate sticky toffee pudding is a moist, date-studded sponge baked to perfection and topped with a rich, bubbling toffee sauce. The pudding uses finely chopped dates soaked in hot tea for incredible moisture and flavor. A luscious golden syrup and cream toffee sauce is made while the pudding bakes. Serve it warm with ice cream and an extra drizzle of sauce for a truly indulgent dessert.
Ingredients
For the Pudding
- 227 g dates, finely chopped good quality
- 175 ml brewed tea still hot
- 1 tsp vanilla
- 2 eggs
- 100 g butter softened, plus extra for greasing
- 150 g light brown sugar
- 100 ml milk
- 1 tbsp golden syrup
- 1 pinch salt
- 175 g plain flour plus extra for dusting
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp cinnamon
- 30 g walnuts chopped
For the Toffee Sauce
- 1 tbsp golden syrup
- 200 ml cream
- 100 g light brown sugar
- 100 g butter
- ¼ tsp salt
Instructions
For the Pudding
- Soak the chopped dates in the hot brewed tea and set aside to cool for 20 minutes.
- Preheat the oven to 160°C (fan). Butter and lightly flour a rectangular deep pudding tin (such as a 16 x 12" enamel pie dish), tapping out any excess.
- Beat the butter and light brown sugar together until light and fluffy, gradually adding the eggs one at a time.
- Mix in the vanilla and golden syrup.
- Fold through half of the dry ingredients (plain flour, cinnamon, salt, baking powder, and bicarbonate of soda) and half of the milk, mixing well. Then fold in the remaining dry and wet ingredients.
- Fold through the date and tea mixture along with the chopped walnuts. The batter might look a little curdled — this is perfectly fine.
- Pour the batter into the prepared tin and bake in the preheated oven for 45–50 minutes. Check at 40 minutes — if it still looks too raw, bake for another 5 minutes. Try not to overcook, as this is a moist sponge.
For the Toffee Sauce
- While the pudding bakes, combine all the sauce ingredients in a pot over medium heat.
- Bubble the mixture together for 10–15 minutes, stirring occasionally, until thick and golden.
Serving
- Serve the pudding immediately, topped with a generous drizzle of toffee sauce alongside ice cream and/or cream.
Notes
- Use a rectangular deep pudding tin, such as a 16 x 12" enamel pie dish.
- If baking in individual pudding pots (6–8 portions), reduce the bake time to about 20 minutes.
- The batter may look curdled after folding in the date mixture — this is normal and will be fine.
- Avoid overbaking to keep the sponge moist.
- Preheat the oven before beginning the batter to ensure it goes in at the right temperature.