Sticky toffee pudding (sticky date pudding)

This sticky toffee pudding has lots of dates in it since it is a date pudding. It is freaking delicious and reminds of that one airplane dessert I would get when I traveled. It comes with an incredible toffee sauce which stuffs the pudding entirely and tastes like caramel. I can’t recommend this enough for the fall season.

The first prep is pitting the dates (removing the seeds) and then you chop them. Next, you will soak the dates in hot water for about 30 minutes. So I like to start the sauce for the date pudding after I soak the dates to make things easier. The sauce pudding consists of sugar, cream and butter. For this recipe, I swapped the cream for condensed milk. Heat them in a saucepan until it begins to boil.

Then start working on the pudding mixture. It has the regular cake ingredient list so whisk them all using a hand or stand mixer. Once you have a cake looking batter, pour in the soaked dates. Whisk once more for a smooth incorporation and transfer to a greased 8 inch cake pan. The date pudding will need to bake for 35-40 minutes.

Once the pudding is ready, pole holes across the top of the cake. Pour the sauce over it and serve warm. Ice cream goes great with this sticky toffee pudding if you’re a major sweet tooth!

Sticky toffee pudding (date pudding)

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Servings: 8 Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Pudding

250g dates, pitted and chopped
1&1/2 cups hot water
1 teaspoon baking soda
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

 

Sauce

1/2 cup granulated sugar
1/2 cup condensed milk
1/2 cup unsalted butter
1/2 cup brown sugar, tightly packed

Instructions

1. Soak the dates in hot water and baking soda for about 30 minutes.

2. Whisk the sugar with the butter, eggs, vanilla extract. Add the flour and baking powder. Fold in the soaked dates mixture.

3. Preheat the oven to 350F/175C. 

4. Line a 8 inch cake pan or brownie pan with parchment paper and pour the mixture into it.

5. Bake for 35-40 minutes. 

6. Whisk the sauce ingredients in a saucepan until it starts boiling. Turn off the heat.

7. Poke holes over the cake with a skewer and pour this sauce over it.

8. Serve warm with ice cream. 

Notes

Leftovers taste great for up to a month in the freezer.