Sticky Toffee Pudding

Sticky Toffee Pudding
Allison Stone

This quintessential English dish, sticky toffee pudding, is sticky, gooey, and absolutely delicious. This decadent recipe by Allsion Stone is adapted from The Great British Book of Baking.

2
Servings
1892
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 1  Cup  soft dark brown muscovado sugar
  • 7  Tablespoons  unsalted butter
  • 150  Milliliters  heavy cream
  • vanilla bean, split and scraped

For the cake

  • 1  Cup  chopped dates
  • 1  Teaspoon  baking soda
  • 300  Milliliters  boiling water
  • 5  Tablespoons  unsalted butter, softened
  • 3/4  Cups  caster sugar
  • medium free-range eggs, room temp, beaten
  • 1 1/4  Cup  self-raising flour
  • 1/2  Teaspoon  vanilla extract
  • Pinch of  sea salt

Directions

For the sauce

Grease an 8-inch square baking pan with softened unsalted butter. Set aside.

Make the sauce. Put the sugar, butter, cream and vanilla seeds into a medium pan. Heat gently until the butter has melted, stir with a wooden spoon, then bring to a boil and simmer for about 5 minutes, until thick and toffee-colored.

Pour 1/3 of the sauce into the greased baking pan, creating a thin coat on the bottom of the pan. Place the pan in the freezer. Set aside the remaining sauce and keep slightly warm.

 

 

For the cake

Put the dates and baking soda in a medium pan. Pour over the boiling water, then set the pan over medium heat and simmer for 1 minute. Remove from heat and let cool.

Meanwhile, heat the oven to 350 degrees F. Put the butter and sugar into the bowl of a stand mixer and beat with the paddle attachment until light and fluffy. Gradually add the eggs, beating well and scraping the sides of the bowl after each addition. Gently stir in the flour, just until combined. Then stir in the cooled date mixture and the vanilla extract just until evenly incorporated.

Remove the prepared pan from the freezer and pour in the batter. Bake 35 min or until springy to the touch.

Remove the baked pudding from oven. Using a skewer, poke a few holes in the top, and pour another 1/3 of the warm sauce over the top of the cake. Place the pudding back into the oven for a couple of minutes just to caramelize the sauce on top.

Remove from the oven and serve with the remaining warm toffee sauce, as well as vanilla crème anglaise or vanilla ice cream.

Nutritional Facts

Total Fat
64g
91%
Sugar
54g
60%
Saturated Fat
16g
67%
Cholesterol
91mg
30%
Carbohydrate, by difference
285g
100%
Protein
44g
96%
Vitamin A, RAE
331µg
47%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
421mg
42%
Choline, total
21mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
20g
80%
Fluoride, F
2µg
0%
Folate, total
257µg
64%
Iron, Fe
20mg
100%
Magnesium, Mg
159mg
50%
Manganese, Mn
3mg
100%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
652mg
93%
Riboflavin
1mg
91%
Selenium, Se
47µg
85%
Sodium, Na
2821mg
100%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
314g
12%
Zinc, Zn
7mg
88%

Sticky Toffee Pudding Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Sticky Toffee Pudding Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.