United Kingdom · United Kingdom
Sticky Toffee Pudding (Date Sponge with Warm Toffee Sauce)
A moist date sponge steamed inside the pan, served warm and drenched in a dark toffee sauce.
The dates are soaked and mashed in rather than chopped, which is what keeps the sponge wet long after the tin comes out of the oven. It is baked in the pan it will be served from, and the toffee sauce goes on warm because it has to soak rather than set. It is served with ice cream as well as cream, and the dish runs out first.
Ingredients
- pitted dates, chopped200 g
- baking soda1 tsp
- boiling water250 ml
- all-purpose flour180 g
- butter, softened100 g
- muscovado sugar150 g
- eggs2 pieces
- vanilla extract1 tsp
- butter for sauce80 g
- heavy cream120 ml
- muscovado sugar for sauce150 g
- vanilla for sauce1 tsp
Directions
- 1
Pour boiling water over dates and baking soda; let cool.
Dates are soft and the liquid smells sweet. - 2
Cream butter and sugar until light and fluffy, beat in eggs and vanilla.
Mixture is pale and ribboned. - 3
Fold in flour and date mixture in three additions until smooth.
Batter is dark, glossy and just falls from the spoon. - 4
Pour into a buttered dish and bake at 180°C for 30 minutes until springy.
Cake springs back when pressed. - 5
While the cake bakes, simmer sauce ingredients until glossy and thickened.
Sauce is glossy and smells of dark caramel. - 6
Cut the warm pudding and drown each portion in toffee sauce with cream or ice cream.
Cake is moist and sauce drips down the sides.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content