Sticky toffee pudding is a classic British dessert that has become beloved both within and beyond the United Kingdom. Its origins can be traced back to the early 20th century in England, where it was originally known as “icky sticky toffee sponge.” However, it wasn’t until the 1960s that the dessert gained widespread popularity and became a staple on British menus.
The flavor profile of sticky toffee pudding is a delightful combination of rich, moist, and indulgent elements. The base of the dessert is a dense and moist sponge cake made with finely chopped dates, which add a natural sweetness and a caramel-like flavor. The cake is then generously drizzled or soaked in a sticky toffee sauce, typically made from butter, sugar, cream, and treacle or molasses. This sauce imparts a deep, sweet, and buttery flavor that perfectly complements the cake.
Sticky toffee pudding has gained immense popularity due to its irresistible taste and comforting nature. It has become a favorite dessert choice in British pubs, restaurants, and households, especially during the colder months. The warm, gooey texture, along with the combination of toffee and caramel flavors, creates a delightful and indulgent experience for the taste buds.
When served, sticky toffee pudding is often accompanied by a generous scoop of creamy vanilla ice cream or a dollop of luscious custard. The contrast between the warm pudding and the cool creaminess adds an extra dimension to the dessert, creating a harmonious balance of flavors and temperatures. Some variations may include a sprinkle
Sticky toffee pudding
Ingredients
- 1 Cup all-purpose flour
- 1 Cup pitted dates chopped
- 1 Tsp baking soda
- 1 Cup boiling water
- ½ Cup unsalted butter softened
- 1 Cup granulated sugar
- 2 large eggs
- 1 Tsp vanilla extract
For the Toffee Sauce:
- 1 Cup heavy cream
- 1 Cup dark brown sugar
- ½ Cup unsalted butter
- 1 Tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
- In a small bowl, combine the chopped dates and baking soda. Pour boiling water over the mixture and let it sit for 10 minutes.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour to the butter mixture and mix until just combined. Fold in the soaked dates along with any remaining liquid. The batter will be slightly lumpy, which is normal.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan, combine the heavy cream, dark brown sugar, and butter. Heat over medium heat, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly. Remove from heat and stir in the vanilla extract.
- Once the pudding is done baking, remove it from the oven and let it cool for a few minutes. Poke several holes in the top of the pudding using a skewer or fork. Pour about half of the toffee sauce over the warm pudding, allowing it to soak in.
- Serve the sticky toffee pudding warm, drizzled with additional toffee sauce. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence.
