Sticky Toffee Pudding
Sticky toffee pudding is a rich, moist sponge cake filled with dates, covered in a sticky toffee sauce. The dessert is traditionally served with custard or a scoop of vanilla ice cream on the side.
Its origins are quite murky as some claim it originates from the Sharrow Bay Hotel in t1he Lake District, some report that it’s especially popular in Cartmel, while others say that it was invented at the Udny Arms Hotel in Aberdeenshire.
RECIPE INGREDIENTS
227g pitted dates
177ml boiling water
1 teaspoon baking soda
76g unsalted butter, softened at room temperature
65g brown sugar
2 large eggs
1 teaspoon pure vanilla extract
30ml molasses
200g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Butterscotch Sauce:
300g brown sugar, loosely packed
76g unsalted butter
360ml heavy cream
1 teaspoon pure vanilla extract
Ice cream or whipped cream
HOW TO MAKE STICKY TOFFEE PUDDING
Preheat oven to 180C/350F.
Chop the pitted dates and add them to a bowl with hot water and baking soda. Let it soak for about 10 minutes.
Using a potato masher, mashed until it becomes a chunky-smooth texture.
Cream the butter and brown sugar until light and fluffy in a separate bowl. Add the eggs and beat until fully incorporated.
Then add the vanilla and the molasses. Mix gently until combined.
In another bowl, combine flour, baking powder, and salt. Mix well.
Add the flour mixture to the butter mixture and mix until everything is fully incorporated.
Then add the pureed dates and mix until combined.Grease the pudding molds.
Pour the batter into the pudding molds about 2/3.
Bake for 20-25minutes or until a toothpick comes out clean when you pierce the center.
Poke the baked puddings while hot to make holes for the butterscotch sauce.
Butterscotch Sauce:
Place the butter and brown sugar in a saucepan over medium heat. Stir until the butter and sugar melted.
Add the heavy cream and vanilla extract. Let it simmer for about 2 minutes.
Assembly:
Pour a generous amount of butterscotch sauce into the pudding. Making sure it covers the holes. Allow it soak for about 10 minutes.
Loosen the sides with a thin knife. Turn the molds upside down on a serving plate.
Pour more sauce on top and serve with a scoop of ice cream or whipped cream.
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Ingredients
227g pitted dates
177ml boiling water
1 teaspoon baking soda
76g unsalted butter, softened
65g brown sugar
2 large eggs
1 teaspoon pure vanilla extract
30ml molasses
200g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Butterscotch Sauce:
300g brown sugar, loosely packed
76g unsalted butter
360ml heavy cream
1 teaspoon pure vanilla extract
Ice cream or whipped cream
Instructions
- Preheat oven to 180C/350F.
- Chop the pitted dates and add them to a bowl with hot water and baking soda. Let it soak for about 10 minutes.
- Using a potato masher, mashed until it becomes a chunky-smooth texture.
- Cream the butter and brown sugar until light and fluffy in a separate bowl. Add the eggs and beat until fully incorporated.
- Then add the vanilla and the molasses. Mix gently until combined.
- In another bowl, combine flour, baking powder, and salt. Mix well.
- Add the flour mixture to the butter mixture and mix until everything is fully incorporated.
- Then add the pureed dates and mix until combined.Grease the pudding molds.
- Pour the batter into the pudding molds about 2/3.
- Bake for 20-25minutes or until a toothpick comes out clean when you pierce the center.
- Poke the baked puddings while hot to make holes for the butterscotch sauce.
- Butterscotch Sauce:
- Place the butter and brown sugar in a saucepan over medium heat. Stir until the butter and sugar melted.
- Add the heavy cream and vanilla extract. Let it simmer for about 2 minutes.
- Assembly:
- Pour a generous amount of butterscotch sauce into the pudding. Making sure it covers the holes. Allow it soak for about 10 minutes.
- Loosen the sides with a thin knife. Turn the molds upside down on a serving plate.
- Pour more sauce on top and serve with a scoop of ice cream or whipped cream
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Ingredients
227g pitted dates
177ml boiling water
1 teaspoon baking soda
76g unsalted butter, softened
65g brown sugar
2 large eggs
1 teaspoon pure vanilla extract
30ml molasses
200g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Butterscotch Sauce:
300g brown sugar, loosely packed
76g unsalted butter
360ml heavy cream
1 teaspoon pure vanilla extract
Ice cream or whipped cream
Instructions
- Preheat oven to 180C/350F.
- Chop the pitted dates and add them to a bowl with hot water and baking soda. Let it soak for about 10 minutes.
- Using a potato masher, mashed until it becomes a chunky-smooth texture.
- Cream the butter and brown sugar until light and fluffy in a separate bowl. Add the eggs and beat until fully incorporated.
- Then add the vanilla and the molasses. Mix gently until combined.
- In another bowl, combine flour, baking powder, and salt. Mix well.
- Add the flour mixture to the butter mixture and mix until everything is fully incorporated.
- Then add the pureed dates and mix until combined.Grease the pudding molds.
- Pour the batter into the pudding molds about 2/3.
- Bake for 20-25minutes or until a toothpick comes out clean when you pierce the center.
- Poke the baked puddings while hot to make holes for the butterscotch sauce.
- Butterscotch Sauce:
- Place the butter and brown sugar in a saucepan over medium heat. Stir until the butter and sugar melted.
- Add the heavy cream and vanilla extract. Let it simmer for about 2 minutes.
- Assembly:
- Pour a generous amount of butterscotch sauce into the pudding. Making sure it covers the holes. Allow it soak for about 10 minutes.
- Loosen the sides with a thin knife. Turn the molds upside down on a serving plate.
- Pour more sauce on top and serve with a scoop of ice cream or whipped cream