Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sticky Toffee Pudding; 40 ounces chopped dates; 4 ounces fresh ginger, chopped; 12 ounces unsalted butter; 25 ounces granulated sugar; 12 farm fresh eggs; 36 ounces all-purpose flour; 2 teaspoons baking powder; 2 teaspoons salt; 1 teaspoon ground ginger; 1/2 teaspoon cinnamon; 1 tablespoon baking soda; Sticky Toffee Sauce; 22 ounces brown sugar; 16 ounces unsalted butter; 16 ounces heavy cream; 1 1/2 teaspoons vanilla extract; whipped cream, for serving; vanilla ice cream, for serving

Servings: persons

Sticky Toffee Pudding
40 ounces chopped dates
4 ounces fresh ginger, chopped
12 ounces unsalted butter
25 ounces granulated sugar
12 farm fresh eggs
36 ounces all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 tablespoon baking soda
Sticky Toffee Sauce
22 ounces brown sugar
16 ounces unsalted butter
16 ounces heavy cream
1 1/2 teaspoons vanilla extract
whipped cream, for serving
vanilla ice cream, for serving

1
For the sticky toffee pudding:
2
Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.
3
In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.
4
Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.
5
For the sticky toffee sauce:
6
In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.

4483

kcal

Calories

234

Fat

540

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 19 ingredients. The key ingredients include: Sticky Toffee Pudding, 40 ounces chopped dates, 4 ounces fresh ginger, chopped, 12 ounces unsalted butter, 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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