There’s no dessert comparison to the wonder that is a Sticky Toffee Pudding. Ridiculously easy to make it’s a perfect dessert for the cool months. Drizzled in a toffee sauce, the pudding is both comforting for a cosy afternoon tea but splendid enough for a dinner party.
The pudding is redolent of warm spices, tasting of a sticky gingerbread, but oddly there’s no spices in the recipe. I’m not going to hazard a guess why it’s this way – there’s only a handful of ingredients, it is one of those baking marvels.
Although delicious on its own the toffee sauce only adds the squidgy pudding-like texture of the cake & its deep caramel flavor.
The toffee sauce with only three ingredients, is so simple to make & if, by some miracle, there’s any sauce left, is good served over ice cream. Or any dessert in need of a little sprucing up.
Called “sticky toffee pudding” because of its origins in England, my family has been making this since I was a teenager – *ahem* not really that long ago. To me it’s always been an Aussie favorite, although I have seen it on a couple of menus in the US, but one was an English cafe so that doesn’t count. This version of sticky toffee pudding, all modesty aside, is the best I’ve tried. Use the plump medjool dates; with their rich, caramel flavor, they’re the best.
Don’t let looks deceive you. What this dessert lacks in color & showiness it more than makes up for in texture & taste. It’ll be one of the best desserts you’ve eaten & certainly one of the easiest you’ll ever make. I’m baking it again this weekend for a little soiree. It never fails to impress. Cheers for now, Lovoni xo
sticky toffee pudding
- 1 1/4 cups pitted & chopped medjool dates
- 1 1/4 cups water
- 1 teaspoon baking soda
- 1/2 stick softened butter 1/4 cup / 60g
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 cup self-rising flour self raising flour
- 2/3 cup butter
- 2/3 cup heavy cream
- 2/3 cup packed dark brown sugar
- Grease & line an 8-inch (20cm) deep, round cake pan with parchment paper.
- Combine dates & water in a medium-sized saucepan. Bring to a boil over high heat. Add baking soda & stir – the mixture will froth. Remove from the heat & let cool for 15 minutes.
- Preheat the oven to 350°F (180°C).
- Place the date mixture, butter, sugar, eggs & flour into a food processor; blitz until smooth (if you don’t have a food processor, use an electric hand-held mixer or stand mixer). Pour the batter into the prepared pan. Bake for 45 to 55 minutes until browned & cooked through or until a skewer, when inserted into the center, comes out clean. At this stage you can spread a little of the sauce over the cake if you desire. Let stand in the pan for 30 minutes before turning out onto a cake rack. Serve warm with toffee sauce.
to make the toffee sauce:
- Combine all ingredients in a small saucepan. Stir over medium heat until butter is melted & sugar is dissolved. Bring the mixture to a simmer & let simmer for 2 minutes. Serve warm over warm cake. Serves 6.