Sticky Toffee Pudding

Ingredients

• 0.75 cup Medjool dates (Pits removed and roughly chopped; 12–13 dates are specified.)
• 1 tsp Baking soda (Used with the dates and water; also included with the dry ingredients in 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
• 1 tbsp Vanilla extract (The method mentions adding vanilla during both the egg mixture and date-purée mixture; use the listed tablespoon total.)
• 4 tbsp Unsalted butter (For the toffee sauce.)
• 2 tbsp Brown sugar (For the toffee sauce.)
• 2 tbsp Heavy cream (For the toffee sauce.)
• Kosher salt (Tiny pinch, for the toffee sauce.)
• Milk (A couple of tablespoons may be added when reheating to loosen the sauce.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a baking dish.

2. 2

   Place the roughly 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 allow the mixture to cool.

4. 4

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

5. 5

   In a mixing bowl, combine the all-purpose 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 vanilla extract to the butter mixture, and continue beating until combined.

8. 8

   Add the date purée to the butter mixture and beat until just incorporated.

9. 9

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

10. 10

    Pour the cake batter into the 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 them 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 to combine, and turn off the heat. Add the tiny pinch of kosher salt.

15. 15

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

Notes

The source does not specify the baking dish size or how the sauce is served with the pudding. It also mentions vanilla extract twice in the method while listing it once; the listed 1 tablespoon is treated as the total amount.

Nutrition per serving

• dessert
• baked
• British
• vegetarian