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Introduction: There’s something incredibly comforting about a warm, rich dessert that melts in your mouth, and the Sticky Date Pudding with Buttery Toffee Sauce does just that. This classic British dessert is a perfect treat to enjoy on a cold evening or for a special occasion. With its moist, sweet date sponge and decadent toffee sauce, it’s hard to resist a second helping! Whether served with a scoop of vanilla ice cream, a dollop of whipped cream, or on its own, this dessert is sure to become a household favorite. Here's how to make this irresistible sticky date pudding, complete with tips and variations to suit your taste.
Ingredients:
For the pudding:
200g (7oz) dates, pitted and chopped
1 teaspoon baking soda
250ml (1 cup) boiling water
60g (4 tablespoons) unsalted butter, softened
100g (1/2 cup) brown sugar, packed
2 large eggs
150g (1 1/4 cups) self-raising flour
1 teaspoon vanilla extract
A pinch of salt
For the toffee sauce:
200ml (3/4 cup) double cream
100g (1/2 cup) unsalted butter
100g (1/2 cup) brown sugar, packed
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Prepare the dates: Place the chopped dates in a bowl and sprinkle the baking soda over them. Pour the boiling water over the dates, stir gently, and set aside for 10 minutes to allow the dates to soften and the mixture to cool slightly.
Make the pudding batter: Preheat the oven to 180°C (350°F) and grease a 9-inch round baking dish. In a mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt.
Combine dry and wet ingredients: Gradually fold in the self-raising flour into the butter and sugar mixture. Once fully incorporated, add the softened date mixture and stir gently until smooth.
Bake the pudding: Pour the pudding batter into the prepared baking dish. Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out clean.
Prepare the toffee sauce: While the pudding is baking, make the toffee sauce. In a saucepan, melt the butter over medium heat. Add the brown sugar, double cream, and a pinch of salt. Stir continuously until the mixture is smooth and the sugar has dissolved. Let it simmer gently for 5 minutes until it thickens slightly.
Serve and enjoy: Once the pudding is done, remove it from the oven and allow it to rest for a few minutes. Poke a few holes in the top of the pudding using a skewer, then pour half of the warm toffee sauce over it, letting it soak in. Serve the pudding warm with the remaining toffee sauce and your favorite topping.
Tips for serving and storing:
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