Pin This A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce — perfect for fireside gatherings or indulgent cabin weekends.
This pudding quickly became my go-to dessert during chilly weekends at the cabin, evoking warm memories and content smiles.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates, chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Step 5:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes, or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes, make the sauce: Combine brown sugar, cream, butter, treacle (if using), and salt in a saucepan. Bring to a gentle simmer over medium heat, stirring until smooth and slightly thickened (about 5 7 minutes).
- Step 8:
- Once the pudding is done, poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Step 9:
- Serve warm, cut into squares, with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Pin This Sharing this sticky toffee pudding with family always turns simple evenings into treasured moments by the fire.
Required Tools
Mixing bowls, Electric mixer or sturdy whisk, 23 cm (9-inch) baking dish, Saucepan, Wooden spoon or silicon spatula, Skewer or toothpick
Allergen Information
Contains: Gluten (wheat flour), Eggs, Dairy (butter, cream). May contain traces of nuts if substituting or as processed. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 470, Total Fat: 21 g, Carbohydrates: 67 g, Protein: 4 g per serving
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Enjoy this dessert warm for a cozy finish to any meal.
Recipe FAQs
- → What type of dates works best for this pudding?
Medjool dates are ideal due to their natural sweetness and soft texture, which helps create the dessert's rich caramel notes.
- → How do I ensure the pudding stays moist?
Soaking the chopped dates in boiling water with baking soda softens them, adding moisture and creating a tender crumb after baking.
- → Can the toffee sauce be made ahead of time?
Yes, the sauce can be prepared in advance and gently reheated. Stir well before pouring over the pudding to restore its smooth consistency.
- → What variations can enhance the flavor profile?
Adding a pinch of smoked sea salt to the sauce or incorporating chopped nuts like pecans or walnuts adds smoky or crunchy texture variations.
- → What accompaniments pair well with this dessert?
Strong black tea or a glass of tawny port complement the rich sweetness beautifully, while vanilla ice cream or whipped cream offer creamy contrast.
- → How to check if the pudding is fully baked?
Insert a skewer into the center; it should come out clean or with few moist crumbs, indicating the pudding is ready.