Sticky Toffee Pudding
Sticky Toffee Pudding is a beloved classic of English cuisine—a moist, rich dessert that pairs perfectly with a warm, sweet toffee sauce. This delectable treat is a brilliant fusion of rich dates, luscious black treacle, and a perfectly spiced, tender cake. It is a dessert that is not only indulgent and comforting, but also celebrates the classic British culinary traditions with flair and sophistication. Prepare to delight your taste buds and warm your soul with every bite of this delightful dessert, perfect for omnivores and guaranteed to be a crowd-pleaser!
Ingredients
- 200g dates, pitted and chopped
- 200ml water
- 1 tsp baking powder
- 175g all-purpose flour
- 1 tsp vanilla extract
- 175g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 100g black treacle
- 200ml heavy cream
- 200ml double cream
- 1 tsp cinnamon
Method
- Preheat your oven to 180°C. Grease and flour a 20cm baking dish.
- In a saucepan, combine the dates and water. Bring to a boil and then simmer for 10 minutes until the dates are softened. Remove from heat and stir in the baking powder. Let the mixture cool.
- In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Fold in the flour, cinnamon, and vanilla extract until a smooth batter forms.
- Stir in the cooled date mixture and black treacle until the batter is well combined.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, until a skewer inserted into the center comes out clean.
- While the pudding is baking, heat the heavy cream and double cream in a saucepan over medium heat. Stir in the black treacle and simmer for 10 minutes, allowing the sauce to thicken.
- Once the pudding is done, let it cool for 10 minutes. Pour the toffee sauce over the pudding, allowing it to seep in and get absorbed.
- Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of double cream for that extra indulgent touch.
Tips
- Make sure the dates are chopped finely to ensure they meld perfectly into the batter, providing a delightful, moist texture.
- For an extra rich flavor, let the toffee sauce soak into the pudding for a few hours or even overnight.
- Enhance the toffee flavor by adding a pinch of sea salt to the sauce while simmering.
Nutritional Information
| Nutritional Element | Per 100g | Per Serving |
|---|---|---|
| Energy | 348 kcal (1457 kJ) | 696 kcal (2914 kJ) |
| Fat | 20g | 40g |
| Saturated Fat | 12g | 24g |
| Carbohydrates | 40g | 80g |
| Sugars | 29g | 58g |
| Proteins | 3g | 6g |
| Salt | 0.3g | 0.6g</
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