My ultra-soft, best-ever Sticky Toffee Pudding is rich, moist, and bursting with warm, comforting flavors. Made with tender dates and finished with a luxurious butterscotch sauce, it delivers the irresistible warm and gooey texture you know and love!
INGREDIENTS
Butterscotch Sauce (Toffee Sauce)
- ½ cup (113 g) unsalted butter - cold and cubed
- 1 cup (200 g) soft light brown sugar
- 1¼ cups (290 g) heavy cream
- 1 tsp vanilla extract/essence
Pudding
- 1¾ cups (285 g) pitted dates - 10 oz in the US
- 1 tsp baking soda
- 1¼ cups (300 g) boiling water
- 1¼ cups (150 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (100 g) soft light brown sugar
- ½ cup (113 g) unsalted butter - melted
- 2 large eggs - room temperature
- 1 tsp vanilla
To Serve (optional)
- Whipped cream or ice cream
DIRECTIONS
Butterscotch Sauce (Toffee Sauce)
- Place a saucepan over low-medium heat and add in butter, brown sugar, heavy cream and vanilla. Stir frequently until simmering, and then simmer for a further 5 minutes until slightly thickened. Transfer to a heatproof bowl or container and set aside.
Pudding
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven) and grease two standard 12-hole muffin trays (see note 2 if you only have one tray). Set aside.
- In a food processor or blender, add in dates, baking soda and boiling water (do not blend yet). Stir with a spoon so that all the dates are covered in water and allow to sit for 10 minutes.
- In the meantime, sift together flour, baking powder and salt. Using a whisk, mix until well combined. Set aside.
- Return to the dates and blend until smooth. Transfer the mixture to a large mixing bowl, making sure to scrape as much of it out as you can.
- To the date mixture, add in brown sugar, melted butter, eggs and vanilla. Using a whisk, mix until well combined.
- Add in presifted dry ingredients from earlier and using a spatula, gently fold until just combined and the batter is uniform. It's fine if the batter is a little lumpy, as long as there are no large pockets of unmixed flour. Take care not to overmix.
- Distribute batter into muffin trays so that they're ¾ full. You should have about 16 puddings. Drop the muffin trays lightly on the counter once to remove any large air bubbles and then bake one tray at a time in the middle rack of the oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs on it.
- Allow puddings to cool in the tray for about 15 minutes, before running a thin knife along the edges of the puddings to release them from the tray and turning them out onto a wire rack. Serve warm with a generous amount of the butterscotch sauce on top. Add a side of whipped cream or ice cream to add a special touch!
