Sticky Toffee Pudding
A date sponge, moist from dates softened with baking soda rather than just brown sugar, drenched hot in a butter-cream toffee sauce — a Lake District classic whose exact origin is disputed between English and Scottish hotels.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 1/4 cups pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup butter, for the sauce
- 1 cup brown sugar, for the sauce
- 1 cup heavy cream, for the sauce
Steps
- Pour the boiling water over the chopped dates, stir in the baking soda, and let sit for 10 minutes.
- Cream the softened butter and sugar together, then beat in the eggs one at a time.
- Fold in the flour and baking powder, then stir in the date mixture and its liquid.
- Pour the batter into a greased baking dish and bake at 350F for 35-40 minutes, until a toothpick comes out clean.
- Meanwhile, melt the butter, brown sugar, and cream together for the sauce, simmering for 5 minutes until thickened.
- Poke a few holes in the warm pudding and pour a generous amount of the hot toffee sauce over the top.
- Serve warm with extra sauce on the side.