Sticky Toffee Date Pudding
From the Blog Author
Ingredients
- 200 grams pitted dates, chopped
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
Directions
Preheat oven to 175°C (350°F) and grease a 20 cm (8-inch) square baking dish.
Pour boiling water over chopped dates, stir in baking soda, and let sit for 10–15 minutes to soften.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Stir in the softened date mixture.
Pour batter into the prepared baking dish.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the sauce: melt butter in a saucepan over medium heat.
Stir in brown sugar and cream, bring to a simmer, and cook for 3–4 minutes until thickened.
Remove the sauce from the heat and stir in vanilla.
Pour the warm toffee sauce over the pudding before serving.
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Frequently Asked Questions
How should I store leftover Sticky Toffee Date Pudding to keep it fresh?
Once cooled, this pudding stores beautifully. Keep it tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months.
Can I make this Sticky Toffee Date Pudding ahead of time?
Yes, the pudding base can be prepared entirely in advance. After baking and cooling, store it covered at room temperature or chilled; simply reheat gently before serving. Ensure you wait to pour the toffee sauce over it until just before you plan to serve.
What is the best way to reheat Sticky Toffee Date Pudding?
To reheat individual servings, microwave them briefly until just warm, about 30–45 seconds. If reheating the entire 8-serving batch, cover it loosely with foil and warm it in a 160°C (325°F) oven for about 15 minutes, or until heated through.
