Indulge your senses with a classic British dessert that promises to transport you straight to dessert heaven—King Arthur's Sticky Toffee Pudding! This rich and moist pudding, studded with luscious dates and drizzled with a decadent toffee sauce, is the perfect treat for any occasion. Whether you're hosting a dinner party or simply craving something sweet, this recipe is sure to impress your guests and satisfy your taste buds. Ready to discover the secrets to making this irresistible dessert? Keep reading, and let’s get baking!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup brown sugar (for sauce)
- 1/2 cup unsalted butter (for sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or a similar-sized oven-safe dish with butter or non-stick spray to prevent the pudding from sticking.
- In a medium bowl, combine 1 cup of chopped dates with 1 cup of boiling water. Stir in 1 teaspoon of baking soda. Allow this mixture to sit for about 10 minutes, letting the dates soften and the mixture cool slightly.
- While the dates are soaking, in a large mixing bowl, cream together 1/2 cup of unsalted butter and 3/4 cup of brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add 2 large eggs and 1 teaspoon of vanilla extract to the butter and sugar mixture. Beat well until fully incorporated.
- In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a dense pudding.
- Fold in the soaked date mixture, including any remaining liquid, until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the sticky toffee sauce. In a saucepan over medium heat, combine 1 cup of heavy cream, 1 cup of brown sugar, and 1/2 cup of unsalted butter. Stir frequently until the mixture comes to a gentle boil, then reduce the heat and let it simmer for about 5-7 minutes, or until the sauce thickens slightly. Remove from heat.
- Once the pudding is done baking, remove it from the oven and allow it to cool for about 10 minutes in the pan. During this time, you can prepare to serve.
- To serve, cut the pudding into squares and place them on individual plates. Drizzle the warm sticky toffee sauce generously over each piece. Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Enjoy your homemade King Arthur's Sticky Toffee Pudding!
Tips
- Use Fresh Dates: For the best flavor and texture, opt for fresh, plump dates. They will add a natural sweetness and a delightful chewiness to your pudding.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense pudding, so be careful!
- Check for Doneness: Ovens can vary, so start checking your pudding a few minutes before the suggested baking time. It’s done when a toothpick inserted into the center comes out clean.
- Make the Sauce Ahead: The sticky toffee sauce can be made in advance and reheated when you’re ready to serve. This will save you time and make serving easier!
- Serve Warm: For the ultimate experience, serve your pudding warm with the toffee sauce drizzled generously over the top. A scoop of vanilla ice cream or a dollop of whipped cream makes it even more indulgent!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
