Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Pitted Dates; 1-1/2 cup Water; 1/4 teaspoons Baking Soda; 2 cups All-purpose Flour; 1/4 teaspoons Baking Powder; 1-1/4 cup Packed Light Brown Sugar; 3/4 sticks Butter, Softened; 3 whole Eggs; 1-1/2 teaspoon Vanilla; 1 teaspoon Nutmeg ( As Much As You Like ); 1 teaspoon Cinammon ( As Much As You Like )

Servings: persons

1-1/2 cup Pitted Dates
1-1/2 cup Water
1/4 teaspoons Baking Soda
2 cups All-purpose Flour
1/4 teaspoons Baking Powder
1-1/4 cup Packed Light Brown Sugar
3/4 sticks Butter, Softened
3 whole Eggs
1-1/2 teaspoon Vanilla
1 teaspoon Nutmeg ( As Much As You Like )
1 teaspoon Cinammon ( As Much As You Like )

1
Preheat oven to 350 degrees. Butter a bundt pan.
2
Combine in a small saucepan: pitted dates, coarsely chopped, and water. Bring to a boil, then reduce the heat and simmer, uncovered for 5 minutes. They will be nice and plump. Remove from heat and stir in baking soda. Set aside.
3
In a small bowl, whisk together the all-purpose flour, baking powder, and spices.
4
In a large bowl, beat the brown sugar and butter on high speed, until lightened in color and fluffy. Beat in eggs (one at a time) and vanilla.
5
Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture, until just combined. Pour into the prepared dish.
6
Bake for about 35 minutes. You can check on your cake; if it looks a bit unsettled in the middle, keep it in for about 5 minutes more.
7
Cool on a rack until it comes to room temperature if you are serving it later, or wait for 10 minutes and run a knife around the edge of the dish, then turn out the pudding and invert onto the rack, right side up, to cool slightly.
8
Serve warm, each serving covered generously with warm Butterscotch Sauce. (You'll need to make that recipe as well!)

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup Pitted Dates, 1-1/2 cup Water, 1/4 teaspoons Baking Soda, 2 cups All-purpose Flour, and more.

Yes, Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Toffee Pudding

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