Save A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
This pudding has been a hit every time I bring it to the cabin, warming everyone up after a day outdoors.
Ingredients
- 225 g (1 1/2 cups) pitted Medjool dates: chopped
- 250 ml (1 cup): boiling water
- 1 tsp: baking soda
- 85 g (6 tbsp) unsalted butter: softened
- 175 g (3/4 cup + 2 tbsp) dark brown sugar:
- 2 large: eggs
- 1 tsp: pure vanilla extract
- 200 g (1 1/3 cups) all-purpose flour:
- 1 1/2 tsp: baking powder
- 1/2 tsp: fine sea salt
- 200 g (1 cup) dark brown sugar: for the sticky toffee sauce
- 200 ml (3/4 cup + 1 tbsp) heavy cream: for the sticky toffee sauce
- 100 g (7 tbsp) unsalted butter: for the sticky toffee sauce
- 1 tbsp black treacle or molasses (optional): for depth in sauce
- Pinch of sea salt: for sauce
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Step 5:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes, make the sauce Combine brown sugar, cream, butter, treacle if using, and salt in a saucepan. Bring to a gentle simmer over medium heat, stirring until smooth and slightly thickened about 5 to 7 minutes.
- Step 8:
- Once the pudding is done, poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Step 9:
- Serve warm, cut into squares, with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Pin it This recipe brings back great memories of cozy nights by the fire sharing with family.
Required Tools
Mixing bowls, electric mixer or sturdy whisk, 23 cm (9-inch) baking dish, saucepan, wooden spoon or silicon spatula, skewer or toothpick
Allergen Information
Contains Gluten (wheat flour), Eggs, Dairy (butter, cream). May contain traces of nuts if substituting or as processed. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 470. Total Fat: 21 g. Carbohydrates: 67 g. Protein: 4 g per serving.
Pin it This sticky toffee pudding is sure to be a favorite for any cozy occasion.
Frequently Asked Questions
- → What does soaking the dates in baking soda and boiling water do?
Soaking softens the dates, making them tender and easier to blend into the batter, enhancing moisture and sweetness.
- → Can I add nuts to this dessert?
Yes, chopped pecans or walnuts can be folded in for extra texture and a nutty contrast to the smooth toffee flavors.
- → How do I know when it’s fully baked?
Insert a skewer into the center; if it comes out clean, the pudding is cooked through and ready to be enjoyed.
- → What adds depth to the toffee sauce?
Adding black treacle or molasses enriches the sauce with a subtle smoky, robust flavor without overpowering the sweetness.
- → Are there any recommended pairings?
Strong black tea or a glass of tawny port complement the dessert’s rich caramel and date notes beautifully.