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Vicki MacDonald

Sticky Toffee Pudding

A delicious alternative to traditional Plum Pudding
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Prep Time 30 minutes
Cook Time 35 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Pudding
  • 1 cup + 1 tbsp. all purpose flour
  • 1 tsp. baking powder
  • 3/4 cup pitted chopped dates
  • 1 1/4 cup boiling water
  • 1 tsp. baking soda
  • 1/4 cup butter softened
  • 3/4 cup granulated sugar
  • 1 large egg lightly beaten
  • 1 tsp. vanilla extract
Toffee Sauce
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
Whipped Cream

Equipment

  • 10-inch round or square baking dish

Method
 

Pudding
  1. Preheat oven to 350.  Grease a 10-inch round or square baking dish. 
  2. Sift 1 tbsp. flour onto parchment paper, and chop dates fine. Roll them in the flour a bit.  Place in a small bowl and add the baking soda and boiling water.  Set aside.
  3. In electric mixer, beat the butter and sugar until light and fluffy.  Add egg and vanilla.  Gradually beat in remaining flour and baking powder.
  4. Add the date mixture to the batter and fold until blended using 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 cooling rack.
Toffee Sauce
  1. Combine butter, heavy cream, and brown sugar in a saucepan.  Heat to boiling, stirring constantly.  Boil gently over medium low heat until thickened, about 8 minutes.
To Serve
  1. Preheat broiler.  Spoon 1/3 cup of sauce over the pudding.  Spread evenly over the top.  Place under broiler until bubbly, about 1 minute.  Serve immediately in dessert bowls. Drizzle more toffee sauce over top, and add a dollop of whipped cream.  
  2. Enjoy!

Notes

You can serve it the traditional way (given in the recipe), or you can just warm the pudding/cake part in the oven, warm the sauce in saucepan, and spoon it over, and add a dollop of whipped cream.