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Classic British Sticky Toffee Pudding (Moist Date Sponge Drenched in Rich Warm Toffee Sauce)
The crowning glory of British puddings: an exceptionally moist, tender sponge made with pureed dates, smothered in a decadent warm butterscotch toffee sauce.
Prep
20 min
Cook
30 min
Total
50 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
6
- Pitted dates, roughly chopped200 g
- Boiling water180 ml
- Baking soda1 tsp
- All-purpose flour180 g
- Soft unsalted butter80 g
- Dark muscovado or brown sugar140 g
- Whole eggs2 pc
- Heavy whipping cream (for toffee sauce)150 ml
- Butter (for sauce)60 g
- Brown sugar (for sauce)100 g
Preparation Steps
1
Pour boiling water and baking soda over chopped dates; rest 10 minutes to soften, then mash with a fork into a rustic puree.
10 min timer
2
Preheat oven to 180Ā°C. Cream soft butter with brown sugar and eggs, fold in flour and date puree. Pour into buttered dish and bake 28-30 minutes until a tester comes out clean.
30 min timer
3
For toffee sauce: melt butter, brown sugar, and cream in a saucepan over low heat for 4-5 minutes until sugar dissolves and sauce turns glossy. Pour warm sauce over the warm pudding and serve.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
5.5g
Carbohydrates
68g
Fat
20g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
