Sticky toffee pudding is a classic British dessert that is absolutely delicious. The combination of sticky, sweet toffee and moist sponge cake is heavenly, and it’s no wonder this dessert has been around for so many years.
If you’re looking for a sticky toffee pudding recipe that you can make at home, look no further! This recipe is easy to follow and yields a beautifully moist and flavourful pudding. So preheat your oven and get ready to bake up a storm!
What does sticky toffee pudding taste like?
Sticky toffee pudding has a deep, rich flavor that is both sweet and savory. The toffee sauce is made with brown sugar and butter, which gives it a caramel-like taste. The pudding itself is moist and dense, with a slight hint of spice from the ginger. Combined, these flavors create a truly unique and delicious dessert.
If you’ve never had sticky toffee pudding before, you’re in for a treat! This traditional British dessert is well worth trying if you’re looking for something new and different. Trust us – once you’ve had a taste of this unique pudding, you’ll be hooked!
What can you substitute for dates in sticky toffee pudding?
If you don’t have dates on hand, or if you’re looking for a date-free version of sticky toffee pudding, there are a few possible substitutes. Dried figs, prunes, and raisins all make good replacements for dates in this dish. You could also use chopped fresh apricots, peaches, or plums. Just be sure to use about the same amount of fruit as you would dates. If your sticky toffee pudding is too sweet, you can always add a little bit of lemon juice to balance things out.
This is a dessert that originates from England. It is a moist sponge cake that is made with dates and then smothered in a toffee sauce. This pudding is then usually served with vanilla ice cream, custard, or whipping cream.
Check the below recipe on how you can make your very own sticky toffee pudding at home!
Sticky Toffee Pudding
- 375 g dates, pitted and chopped
- 375 ml water
- 450 g all purpose flour
- 450 g dark brown sugar
- 130 g unsalted butter (softened)
- 3 eggs, at room temperature
- 1 tsp baking power
- 1 tsp baking soda
- ½ tsp salt
- ½ vanilla extract
- 1 cup butter
- ¾ cup dark brown sugar
- 1 cup heavy cream
- A pinch of salt
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin pan with nonstick spray.
- Making Dates Purée by boiling the pitted dates with water until half of the water is left. Blend until smooth. set aside.
- Whisk butter and sugar together until its fluffy. Add eggs, vanilla extract and beat well.
- In another bowl, Sift flour, baking powder,baking soda and salt together
- Pour 1/3 of sift flour at a time to the egg mixture and mix gently to combine, add dates purée and mix well.
- Pour batter into prepared muffin pan. Bake at 350 degrees F (175 degrees C) for 20 minutes.
- Combine brown sugar, heavy cream, and butter in a saucepan over low heat. Cook, stirring constantly, until mixture comes to a boil. Remove from heat.
- Poke the cake all over with fork and brush them with the sauce over hot cake
- Serve warm, drizzled with toffee sauce and whipped cream. Enjoy!