Ingredients
- 1 1/2 cups pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 1 3/4 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
Place chopped dates in a bowl, sprinkle with baking soda, and pour boiling water over them; stir and set aside for 10 minutes to soak.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Sift the flour, baking powder, and salt into the mixture, folding gently to combine.
Add the soaked dates and their liquid to the batter and mix until smooth.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, make the sauce: In a saucepan, combine butter, brown sugar, and heavy cream over medium heat.
Stir the sauce until it reaches a gentle boil, then simmer for 3–4 minutes.
Remove the sauce from the heat and stir in the vanilla.
Pour the warm toffee sauce over slices of the cake just before serving.
Frequently Asked Questions
How should I store leftover Classic British Sticky Toffee Pudding?
To store, let the pudding cool completely before covering the 8-inch square pan tightly with plastic wrap or transferring slices to an airtight container. It will keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best flavor, reheat individual portions gently before drizzling with extra warm toffee sauce.
Can I make this Sticky Toffee Pudding ahead of time?
Yes, this dessert is excellent for making ahead! You can bake the pudding, let it cool, and store it covered in the refrigerator for up to 3 days. To serve later, gently warm the pudding in a 300°F oven before soaking it with the rich toffee sauce.
What can I substitute for pitted dates in this recipe if I don't have any?
While dates are essential for the authentic texture and flavor of this pudding, you can try substituting them with an equal measure of prunes that have been finely chopped and soaked in hot water for 10 minutes. Ensure you still follow the recipe step of sprinkling them with 1 teaspoon of baking soda before soaking.
