Description
A rich and comforting British dessert featuring a moist sponge cake drizzled with luscious toffee sauce.
Ingredients
Scale
- 1 cup pitted Medjool dates, chopped
- 1 cup water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup heavy cream (for toffee sauce)
- 1/2 cup brown sugar (for toffee sauce)
- 1/4 cup unsalted butter (for toffee sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish or individual ramekins.
- In a saucepan, combine chopped dates and water; boil gently for 10-15 minutes.
- In a bowl, cream butter and brown sugar until fluffy; add eggs and vanilla and mix well.
- Fold in the date mixture.
- In another bowl, whisk flour and baking powder; gradually add to the wet mixture and fold gently.
- Pour batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
- For the toffee sauce, combine cream, brown sugar, and butter in a saucepan and heat until dissolved.
- Serve cut pudding drizzled with warm toffee sauce.
Notes
Serve with vanilla ice cream or whipped cream for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: sticky toffee pudding, British dessert, warm pudding, toffee sauce