Decadent Sticky Toffee Pudding
This Decadent Sticky Toffee Pudding is a classic British dessert that will transport you to a cozy English tearoom with every bite. Originating from the renowned Francis Coulson of Sharrow Bay, this rich, indulgent pudding features Medjool dates for a uniquely moist and flavorful experience. With a buttery toffee sauce that perfectly complements the pudding's sweetness, this recipe is sure to impress at any gathering. Serve it warm, drizzled with luscious sauce, and perhaps a scoop of vanilla ice cream or a dollop of cream for the ultimate dessert experience.
N/A
Servings
550
Calories
11
Ingredients
Ingredients
dates
3/4 cup (stoned and chopped)
water
1 1/4 cups (none)
baking soda
1 teaspoon (none)
unsalted butter
4 tablespoons (softened)
sugar
3/4 cup (none)
eggs
2 (beaten)
self-raising flour
1 1/3 cups (none)
vanilla extract
1 teaspoon (none)
heavy whipping cream
1 1/4 cups (none)
brown sugar
1/3 cup (none)
molasses or dark corn syrup
2 teaspoons (none)
Instructions
1
Preheat your oven to 350°F (175°C) and grease an 11x7 inch baking dish using butter or non-stick spray.
2
In a small saucepan, combine the chopped dates and water. Bring to a boil and let it simmer for about 5 minutes, or until the dates are soft. Remove from heat and stir in the baking soda. Allow it to cool slightly.
3
In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, typically 3-5 minutes. Gradually beat in the beaten eggs until well combined.
4
Add the date mixture to the creamed butter and sugar, mixing until combined. Then gently fold in the self-raising flour and vanilla extract until just blended.
5
Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-40 minutes, or until the pudding is firm to the touch and a toothpick inserted in the center comes out clean.
6
For the toffee sauce, combine the heavy whipping cream, brown sugar, and molasses (or corn syrup) in a saucepan over low heat. Stir continuously until fully blended, then increase the heat and bring it to a gentle boil. Cook for about 2-3 minutes, stirring frequently.
7
Once the pudding is done, you can pour some of the warm toffee sauce over the top and finish it under the broiler for a few minutes, or serve the sauce separately in a dish to be ladled over the pudding at serving time.
Nutrition Information
20
Fat
80
Carbs
6
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Sticky Toffee Pudding?
It is a classic British dessert consisting of a moist date sponge cake covered in a rich, buttery toffee sauce.
Where does Sticky Toffee Pudding originate?
This dessert is associated with English tearooms and specifically the version by Francis Coulson of Sharrow Bay.
What are the key ingredients for the pudding base?
The base uses Medjool dates, water, baking soda, unsalted butter, sugar, eggs, self-raising flour, and vanilla extract.
How should the dates be prepared?
The dates should be stoned and chopped before being boiled in water to soften them.
What temperature should the oven be set to?
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What size baking dish is needed?
The recipe requires an 11x7 inch baking dish that has been greased with butter or non-stick spray.
Why is baking soda added to the dates?
Baking soda is added to the date and water mixture after boiling to help soften the dates and provide lift to the pudding.
How long do I cream the butter and sugar?
Cream the unsalted butter and sugar together for 3 to 5 minutes until the mixture is light and fluffy.
When do I add the eggs?
Gradually beat the eggs into the creamed butter and sugar mixture until they are well combined.
How is the flour incorporated into the batter?
Gently fold in the self-raising flour and vanilla extract until the batter is just blended.
How long does the pudding need to bake?
Bake the pudding for 30 to 40 minutes in the preheated oven.
How do I check if the pudding is cooked?
The pudding is done when it is firm to the touch and a toothpick inserted into the center comes out clean.
What ingredients are used for the toffee sauce?
The sauce is made from heavy whipping cream, brown sugar, and molasses or dark corn syrup.
How do you cook the toffee sauce?
Combine the ingredients over low heat, stir until blended, then bring to a gentle boil for 2 to 3 minutes while stirring frequently.
Can I substitute molasses in the sauce?
Yes, you can use dark corn syrup as a substitute for molasses in the toffee sauce.
How is the sauce applied to the pudding?
You can pour the warm sauce over the top and broiler it for a few minutes, or serve it separately to be ladled over individual portions.
What are the serving suggestions for this dessert?
It is best served warm, potentially with a scoop of vanilla ice cream or a dollop of fresh cream.
How many calories are in a serving?
There are approximately 550 calories per serving of this pudding.
What is the fat content per serving?
A single serving contains about 20 grams of fat.
How many carbohydrates are in this recipe?
There are 80 grams of carbohydrates per serving.
How much protein is in the pudding?
Each serving provides 6 grams of protein.
Is this considered a comfort food?
Yes, it is tagged as a comfort food and a rich, classic British pudding.
How many ingredients are required in total?
There are 11 distinct ingredients required to make both the pudding and the sauce.
How much water is used for the dates?
The recipe calls for 1 and 1/4 cups of water to boil the dates.
What amount of butter is needed for the batter?
You will need 4 tablespoons of softened unsalted butter.
How much sugar is in the pudding sponge?
The pudding batter requires 3/4 cup of sugar.
What type of flour is recommended?
The recipe specifically uses 1 and 1/3 cups of self-raising flour.
How much brown sugar is in the toffee sauce?
The toffee sauce requires 1/3 cup of brown sugar.
How much vanilla extract is used?
The recipe uses 1 teaspoon of vanilla extract.
What amount of molasses is used in the sauce?
The recipe calls for 2 teaspoons of molasses or dark corn syrup.