Sticky Toffee Pudding

Ingredients

• 0.75 cup Medjool dates (About ¾ cup; pits removed and roughly chopped. The source gives a range of 12–13 dates.)
• 1 tsp Baking soda (Added to the dates and water; also included with the dry ingredients according to the method.)
• 1 cup Boiling water
• 5 tbsp Unsalted butter (Room temperature; for the pudding.)
• 4 tbsp Light brown sugar (For the pudding.)
• 1 Egg
• 0.5 cup All-purpose flour
• 2 tsp Baking powder
• Vanilla extract (Amount not specified in the source; added with the date puree.)
• 4 tbsp Unsalted butter (For the toffee sauce.)
• 2 tbsp Brown sugar (For the toffee sauce.)
• 2 tbsp Heavy cream (Added after lowering the heat.)
• Kosher salt (Tiny pinch, for the toffee sauce.)
• Milk (A couple of tablespoons may be used when reheating to loosen the sauce; amount is not part of the main sauce measurement.)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Place the chopped, pitted dates and boiling water in a saucepan. Bring the mixture to a boil, then add the baking soda.

3. 3

   Whisk the date mixture vigorously for 1 minute, or until it forms a thick, chunky paste. Remove the saucepan from the heat and let the mixture cool.

4. 4

   Transfer the cooled date mixture to a blender and blend until smooth. Set the date puree aside.

5. 5

   In a mixing bowl, combine the flour, baking powder, and baking soda. Whisk the dry ingredients together, then set them aside.

6. 6

   In a separate bowl, cream the room-temperature unsalted butter and light brown sugar together.

7. 7

   Add the egg and continue beating until incorporated.

8. 8

   Add the date puree and vanilla extract to the butter mixture. Beat until just incorporated.

9. 9

   Add the dry ingredients to the wet mixture and mix until fully combined.

10. 10

    Pour the batter into a lightly greased baking dish. Bake at 350°F (175°C) for about 35–40 minutes.

11. 11

    Remove the pudding from the oven and carefully prick the entire surface with a toothpick.

12. 12

    To make the toffee sauce, place the butter and brown sugar in a pan or pot. Bring the mixture to a gentle boil.

13. 13

    Whisk the butter and sugar mixture until it thickens slightly.

14. 14

    Lower the heat, add the heavy cream, whisk, and turn off the heat. Add the tiny pinch of kosher salt.

15. 15

    Keep the sauce warm in the pan. If reheating, add a couple of tablespoons of milk to loosen the sauce.

Notes

The source mentions vanilla extract in the method but does not provide a quantity, so it is included as an unquantified ingredient. The source does not specify the baking dish size or give a detailed serving/soaking instruction after pricking the pudding.

Nutrition per serving

• dessert
• baked
• British
• vegetarian
• sweet
• date-based
• comfort food