Classic Sticky Toffee Pudding

Let’s make it

1. 1

   Preparation

   Preheat your oven to 175°C (350°F). Grease an 8-inch square baking dish and set aside.

2. 2

   Cake batter

   Place the chopped pitted dates and baking soda in a bowl. Pour the boiling water over the dates and stir. Let this soak for about 10 minutes to soften the dates.

3. 3

   Cake batter

   In a separate large bowl, cream together 100 grams of softened unsalted butter and the light brown sugar until light and fluffy.

4. 4

   Cake batter

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. 5

   Cake batter

   Fold in the flour and baking powder alternately with the soaked date mixture, stirring gently to combine into a smooth batter.

6. 6

   Baking

   Pour the batter into the prepared baking dish and smooth the surface. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

7. 7

   Toffee sauce

   While the cake bakes, prepare the toffee sauce. In a saucepan over medium heat, combine the dark brown sugar, unsalted butter for sauce, and heavy cream. Stir continuously until the sugar dissolves and the mixture begins to simmer.

8. 8

   Toffee sauce

   Reduce heat to low and simmer for 5 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract for sauce and salt, if using.

9. 9

   Assembly and serving

   Once the pudding is baked, remove it from the oven and allow it to cool for 10 minutes. Then, prick the surface gently with a skewer or fork and pour about half of the warm toffee sauce over the pudding to soak in.

10. 10

    Serving

    Serve slices of the sticky toffee pudding warm, drizzled with the remaining toffee sauce. Optionally, add whipped cream or vanilla ice cream on the side for extra indulgence.