Ultimate Scottish Sticky Toffee Pudding
Indulge in the rich, velvety delight of Ultimate Scottish Sticky Toffee Pudding, a dessert that has been heralded as a quintessential classic from the Udny Arms Hotel in Aberdeenshire, Scotland. This scrumptious pudding features a moist, caramel-infused cake studded with luscious dates, enveloped in a warm toffee sauce that seeps deep into the cake to create an irresistibly sticky texture. Whether served as a comforting end to a family meal or to impress guests at a dinner party, this easy-to-make pudding is guaranteed to satisfy your sweet tooth and leave everyone asking for seconds!
12
Servings
400
Calories
10
Ingredients
Ingredients
Butter
1/2 cup (softened)
Confectioners' Sugar
2 cups (sifted)
Eggs
2 (large, beaten)
All-Purpose Flour
3 cups (sifted)
Dates
8 ounces (pitted and chopped)
Baking Soda
1 teaspoon (dry)
Boiling Water
2 cups (n/a)
Butter (for sauce)
1 cup (n/a)
Brown Sugar
2 3/4 cups (packed)
Whipping Cream
1 pint (for serving)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9" x 13" cake pan.
2
In a large mixing bowl, cream together 1/2 cup of butter and 2 cups of confectioners' sugar until the mixture is light and fluffy.
3
Gradually incorporate the 2 eggs, beating well after each addition to ensure they are fully combined.
4
Sift in 3 cups of flour and fold gently until just combined, being careful not to overmix.
5
In a separate bowl, combine 8 ounces of pitted and chopped dates with 1 teaspoon of baking soda. Pour 2 cups of boiling water over the dates and let them sit for a few minutes until the water is absorbed.
6
Once the date mixture has cooled slightly, mix it into the prepared batter together with the creamed mixture until well incorporated.
7
Transfer the batter into the greased cake pan and bake in the preheated oven for 40 minutes or until a skewer inserted in the center comes out clean.
8
While the pudding is baking, prepare the toffee sauce by combining 1 cup of butter and 2 3/4 cups of brown sugar in a saucepan. Bring to a boil over medium heat, stirring continuously until the sugar is dissolved.
9
Poke several holes in the top of the warm cake using a skewer or fork, then pour half of the hot toffee sauce over the cake, allowing it to soak in.
10
Optionally, place the cake under a broiler for a couple of minutes to caramelize the top.
11
Keep the remaining toffee sauce warm and serve generous portions of the pudding drizzled with the sauce and topped with a dollop of whipping cream.
Nutrition Information
18.7g
Fat
56.7g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Scottish Sticky Toffee Pudding?
It is a rich, velvety dessert featuring a caramel-infused date cake enveloped in warm toffee sauce, based on a classic recipe from the Udny Arms Hotel.
Where does this recipe originate?
This recipe is heralded as a quintessential classic from the Udny Arms Hotel in Aberdeenshire, Scotland.
How many servings does this recipe make?
This recipe makes 12 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size pan is needed for baking?
A 9 inch x 13 inch cake pan is required for this recipe.
How do I prepare the cake batter base?
Cream together 1/2 cup of softened butter and 2 cups of sifted confectioners' sugar until light and fluffy.
How many eggs are used in the pudding?
The recipe calls for 2 large, beaten eggs incorporated gradually into the batter.
How should the flour be added?
Sift in 3 cups of all-purpose flour and fold gently until just combined to avoid overmixing.
How are the dates prepared for the batter?
Combine 8 ounces of pitted and chopped dates with 1 teaspoon of baking soda and 2 cups of boiling water.
How long should the dates soak?
Let the dates sit in the boiling water for a few minutes until the water is absorbed.
When do I add the date mixture to the batter?
Once the date mixture has cooled slightly, mix it into the creamed mixture until well incorporated.
What is the baking time for the pudding?
The pudding should bake for 40 minutes.
How can I tell if the pudding is finished baking?
The cake is done when a skewer inserted into the center comes out clean.
What ingredients are used for the toffee sauce?
The sauce consists of 1 cup of butter and 2 3/4 cups of packed brown sugar.
How do I cook the toffee sauce?
Bring the butter and sugar to a boil over medium heat, stirring continuously until the sugar is dissolved.
How do I get the sauce to soak into the cake?
Poke several holes in the top of the warm cake using a skewer or fork before pouring the sauce.
How much sauce should I pour over the cake initially?
Pour half of the hot toffee sauce over the cake while it is still warm.
Is there an optional step for a different texture?
Yes, you can place the cake under a broiler for a couple of minutes to caramelize the top.
How is the remaining sauce served?
Keep the remaining sauce warm and drizzle it over individual portions when serving.
What is the best way to serve the pudding?
Serve generous portions drizzled with warm sauce and topped with a dollop of whipping cream.
How many calories are in one serving?
Each serving contains approximately 400 calories.
What is the fat content per serving?
Each serving contains 18.7g of fat.
How many carbohydrates are in a portion?
There are 56.7g of carbohydrates per serving.
What is the protein content of the pudding?
The pudding provides 2g of protein per serving.
How many ingredients are required in total?
There are 10 total ingredients used in this recipe.
What kind of sugar is used in the cake?
The cake batter uses sifted confectioners' sugar.
What kind of sugar is used in the sauce?
The toffee sauce uses packed brown sugar.
Is this recipe considered easy to make?
Yes, the description notes that this is an easy-to-make pudding.
What kind of cream is used for serving?
The recipe suggests using 1 pint of whipping cream for serving.
What tags define this recipe?
Tags include scottish dessert, udny arms recipe, caramel pudding, and traditional dessert.