Sticky toffee pudding is a classic British dessert that's easier to make than you think. Serve warm with cream, ice cream, or custard for a delicious, crowd-pleasing dessert. The sponge cake includes finely chopped dates which make it super moist but it doesn't taste of dates at all!
Ingredients
- ½ cups finely chopped, pitted dates: 1 piece
- ¼ cups hot brewed tea: 1 piece
- white sugar: 0.75 cup
- white sugar: 2 Tbsp
- unsalted butter: 0.5 cup (softened)
- eggs: 3 piece
- all-purpose flour: 2 cups
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- vanilla extract: 1 tsp
- instant espresso coffee granules: 1 tsp
- white sugar: 0.5 cup
- white sugar: 1 Tbsp
- brown sugar: 0.75 cup
- brown sugar: 1 Tbsp
- golden syrup (such as Lyle's): 0.75 cup
- golden syrup (such as Lyle's): 1 Tbsp
- unsalted butter: 0.5 cup
- heavy cream: 1 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Combine dates and tea in a bowl; set aside to soak for 15 minutes.
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Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
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Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
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Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
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Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
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When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
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Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
