Description
A nostalgic British dessert featuring a soft sponge cake drenched in rich toffee sauce, infused with the sweetness of dates.
Ingredients
Scale
- 1 cup medjool dates, pitted and chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup self-raising flour
- 1/2 cup whole milk
- 1 cup brown sugar (for toffee sauce)
- 1/2 cup unsalted butter (for toffee sauce)
- 1/2 cup heavy cream
Instructions
- Prep your dates: Combine chopped medjool dates, baking soda, and boiling water in a bowl, and let it sit to soften.
- Make the batter: Cream together butter and brown sugar until light. Add eggs one at a time, mix well. Fold in flour and then the soaked dates.
- Bake: Pour into a greased baking dish and bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until a skewer comes out clean.
- Prepare the toffee sauce: Melt together butter, brown sugar, and cream in a saucepan over medium heat until smooth.
- Serve: Slice the cooled pudding, plate it, and drizzle with warm toffee sauce.
Notes
For an indulgent touch, serve with vanilla ice cream or whipped cream. A sprinkle of sea salt over the toffee sauce enhances flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: sticky toffee pudding, British dessert, comfort food, toffee sauce, dates