Photo: English Sticky Toffee Pudding Recipe
Ingredients
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup pitted dates
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
TOFFEE SAUCE:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- 1 cup heavy cream, whipped
Directions
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream
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By mageemay
on March 18, 2013
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Tastes great - I steamed it in individual dishes rather than bake. I found the amount of butter in the toffee sauce probably twice what is needed. I dumped half of it off.
By dvaughns_12031611
Liberty Lakeww, 87
on February 11, 2013
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This was quick and easy but absolutely flavorless. I will not make this again. There are much better recipes on this website.
By nandaroza
on January 15, 2013
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GR8 recipe! Tweaks to follow: Both batter & sauce could use some salt.
Added a pinch of ground cloves w/ flour/baking powder step.
Change batter sugar to light brown and sauce sugar to dark brown.
Use Medjool dates (my <3 husband pitted and chopped them for me, so I can't comment on how tedious that might have been.
Make Sauce 1st, put 1/2 of sauce into bottom of prepared baking dish. Swirl it around dish to coat it evenly then put into freezer while you make the rest of pudding. Set other 1/2 aside to add on top of the pudding once it is baked before broiler step. I Did not reserve any to be drizzled later.
"Whipped cream" is a separate topping - should not be added into sauce. It helped balance out the dish. I did not add sugar to the whipped cream.
Serving Hot - It makes all the difference - If you prepare the dish earlier you may want to nuke the whole dish for a bit before serving to ensure that all the sugars are melting hot. We served with vanilla ice cream.
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