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Sticky Toffee Pudding | Sticky Toffee Pudding Recipe

Aarthi
Delicious sticky toffee pudding also known as sticky date pudding or toffee pudding which is super easy to make. This makes bouncy sponge with a delicious caramel buttery sauce which makes it taste so good. Learn how to make the best sticky toffee pudding with a self saucing butterscotch sauce with step by step pictures and video.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine England
Servings 8 servings
Calories 439 kcal

Equipment

  • 20 cm baking pan
  • Mixing Bowl

Ingredients
  

For the Sponge

  • 1½ cup All Purpose Flour 180 grams
  • ½ cup Brown Sugar 100 grams
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 Egg
  • ¼ cup Melted Butter 60 ml
  • ½ cup Milk 120 ml
  • 1 teaspoon Vanilla Extract
  • 1 cup Chopped Dates

For Topping & Sauce

  • 1 cup Brown sugar 200 grams
  • 6 tablespoon Butter
  • 500 ml Boiling Water

Instructions
 

  • Preheat oven to 180 degree C. Grease a 20 cm square cake pan or 1.5 litre oval glass baking dish generously with butter and set aside.
  • Take flour, baking powder and brown sugar in a bowl, mix it once. Now add all ingredients for cake in a bowl and mix gently using a spatula. Don't over mix the batter. Just mix gently.
  • Spoon batter in and spread evenly in a layer. Now sprinkle brown sugar on top. Top with butter. Now pour boiling water over it.
  • Place this in a baking tray and pop this in oven and cook for 45 mins. Remove and cool for 5 mins. Serve with ice cream or whipped cream.

Video

Notes

  • You can use wheat flour instead of plain flour which alters the texture but still taste great.
  • You can add oil instead of butter in the cake batter. But use butter for topping the sponge.
  • Use boiling water for pouring over the sponge and not tap water.

Storage & Serving

Sticky date pudding can be served with a scoop of vanilla ice cream and a drizzle of butterscotch sauce or caramel sauce.
Baked dates cake can be stored in an airtight container at room temperature up to 3 days. It can be refrigerated up to a week. Warm the cakes in microwave for few seconds before servings. You can reheat the butterscotch sauce to serve with the cakes.

Nutrition

Serving: 1servingsCalories: 439kcalCarbohydrates: 73gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 60mgSodium: 265mgPotassium: 236mgFiber: 2gSugar: 53gVitamin A: 496IUVitamin C: 0.1mgCalcium: 100mgIron: 2mg
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