Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Calories: ~650 per serving | Servings: 9
Prepare yourself for the most decadent, moist, and deeply flavorful sticky toffee pudding you have ever tasted. Our secret lies in using beautifully soft and sweet Medjool dates, which melt into the sponge to create an impossibly rich and gooey texture. Drenched in a velvety, buttery toffee sauce, this is the ultimate comfort dessert that will have everyone begging for the recipe.
Ingredients
For the Pudding:
- 200g Pitted Medjool dates, roughly chopped
- 1 tsp Bicarbonate of Soda
- 180ml Boiling Water
- 60g Unsalted Butter, softened, plus extra for greasing
- 150g Dark Brown Muscovado Sugar
- 2 Large Free-Range Eggs
- 1 tsp Vanilla Extract
- 175g Self-Raising Flour
For the Toffee Sauce:
- 125g Unsalted Butter
- 175g Dark Brown Muscovado Sugar
- 225ml Double Cream
- 1/2 tsp Vanilla Extract
Instructions
Prepare the Date Base
Preheat your oven to 180°C (160°C Fan/Gas Mark 4).
Grease a 20cm square baking dish.
Place the chopped Medjool dates in a heatproof bowl, sprinkle with bicarbonate of soda, and pour boiling water over them.
Let sit for 15-20 minutes until softened.
Create the Velvety Batter
In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour with the second egg.
Stir in the vanilla extract.
Combine the Ingredients
Stir the softened date mixture, mashing lightly if desired.
Fold half of the flour into the butter mixture, followed by the date mixture.
Fold in the remaining flour until just combined.
Bake to Perfection
Pour the batter into the prepared baking dish and level the top.
Bake for 30-35 minutes until risen and a skewer comes out clean.
Craft the Liquid Gold Sauce
In a saucepan, melt the butter and sugar over low heat until dissolved.
Increase the heat, add cream and vanilla, and bring to a gentle bubble.
Simmer for 2-3 minutes until thick and glossy.
The Final Flourish
Let the pudding cool for 5 minutes.
Poke holes over the surface and pour half of the toffee sauce over the top.
Serve and Swoon
Cut into squares and serve with remaining toffee sauce.
Enjoy with vanilla ice cream or clotted cream.
Delight in every bite of this heavenly dessert!