Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dates, finely chopped (about 1 1/4 cups packed); 1 teaspoon baking soda; 1 cup boiling water; 1/2 cup unsalted butter, room temperature; 1 cup golden brown sugar, packed; 4 large eggs; 1 3/4 cups self-rising flour; 2 tablespoons instant coffee granules; whipped cream; Caramel Sauce; 2 cups whipping cream; 1 cup dark brown sugar, packed; 1/4 cup unsalted butter; 2 tablespoons unsulphured molasses; 1 teaspoon vanilla

Servings: persons

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 teaspoon baking soda
1 cup boiling water
1/2 cup unsalted butter, room temperature
1 cup golden brown sugar, packed
4 large eggs
1 3/4 cups self-rising flour
2 tablespoons instant coffee granules
whipped cream
Caramel Sauce
2 cups whipping cream
1 cup dark brown sugar, packed
1/4 cup unsalted butter
2 tablespoons unsulphured molasses
1 teaspoon vanilla

1
For Pudding:
2
Preheat oven to 350u00b0F Butter 9-inch-diameter springform or bundt pan.
3
Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour.
4
Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
5
Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour 1/2 of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
6
For Sauce:
7
Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).

2002

kcal

Calories

148

Fat

153

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 15 ingredients. The key ingredients include: 8 ounces dates, finely chopped (about 1 1/4 cups packed), 1 teaspoon baking soda, 1 cup boiling water, 1/2 cup unsalted butter, room temperature, 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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