| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
Ingredients
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup pitted dates
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- 1 cup heavy cream, whipped
Instructions
- Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
- Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.
Reviews
This recipe is so rich and yummy! I put the dates, baking soda and boiling water in the blender to make it easier. Leftovers reheat well in microwave too.
Fabulous! Served this at Christmas dinner to rave reviews from all the guests! Great make ahead dessert – I baked the cake a day before, covered with foil and refrigerated. Pulled out to get to room temperature the day of, then re-warmed for 5 minutes in the oven, dished out in dessert glasses and poured the warm toffee sauce over the warmed cake and topped with whipped cream. No need to broil the toffee sauce on the cake. Wow! This is a keeper for every Christmas in our home!
During the quarantine my family decided to make recipes correlating to countries of Epcot.i pulled the United Kingdom slip and of course I made fish and chips ..but for dessert I made this recipe …it was absolutely delicious! I hesitated because everyone kept telling me how difficult this pudding was to make. This recipe is perfect in every way..easy on the ingredients..easy to understand..and delicious!
This is so good, it might make you cry. My family traveled to Scotland some years back, and sticky toffee pudding was a recommended dessert. Oh my stars, it was fabulous! Something made me think of it recently, and I thought “Christmas dessert.” Found this recipe, made it, and everyone swooned! My only error was that the one minute under the broiler was too close to the broiler, so there was some bitter burnt-sugar taste, but the deliciousness overwhelmed the bitter, and everyone forgave me. Next time, I’ll put it on the 2nd rack down, not the very top!
I wanted to make this for my family after we had some on a trip to the UK. However, after looking at a variety of recipes I had committed a couple of hours to making sticky toffee pudding. When I found this recipe I was worried it wouldn’t be as good because of the shorter amount of time it took to bake, but I had nothing to worry about. This pudding was just as good as the one we had before, and didn’t take the whole day to bake! If you need a good sticky toffee pudding recipe, look no further.
This is probably the dessert I get the most compliments on. It’s amazing – that sauce!! The whipped cream is essential to cut down on the richness and sweetness of it. I typically make 2 of the cakes at a time and freeze one to use later since the sauce is quick and easy to make. Very authentic to British sticky toffee pudding!
All I can say is….. WOW!! Having recently returned from England, I decided to have the entire family over for a proper “English” Sunday Dinner (Lunch). Prime Rib, roasted veggies, potatoes and Yorkshire pudding and of course…Sticky Toffee Pudding. The Sticky Toffee pudding stole the show!!
This recipe is to die for, so easy and delicious! I know it is undoubtly best when served straight from the oven, but I had to make it the day before. To reheat it, I brought the pudding to room temp, then covered with foil, put in the oven with just the remaining heat from the Prime Rib while we ate our main course. The pudding did loose height as it cooled from it’s initial baking, but in the end, covered with toffee and whipped cream, no one was the wiser! And honestly they scarfed it down so quickly and as they were sprinting back for seconds, I never heard anything like, “This pudding could have been a bit higher!”
I did follow the hit of a previous writer who suggested using 1/3 of the toffee sauce in the bottom of the pan before baking….Bingo! Excellent recipe, this has made the permeant rotation list!
Close, but not quite!
Soak the dates first, water is fine but try using black tea or even coffee for a subtle layer.
Make the sauce next. Always make double! Pour 1/3 into the bottom of whatever baking dish you’re using. Follow rest of directions and when cake is baked, remove from oven and pour remaining sauce over top. Broiling isn’t necessary.
A little too good to be true. Try it with warm (or cold! ) english custard (creme anglaise)
Thank you for a wonderful recipe. No changes were made and my husband and I found it to be delicious just like the puddings we’ve had during our visits to the UK.