Description
Nigella’s Sticky Toffee Pudding is a traditional British dessert made with a light, moist sponge cake infused with dates. The cake is served with a warm toffee sauce made from butter, sugar, and cream, which soaks into the sponge, adding richness and sweetness to every bite.
Ingredients
For the Sponge Cake
- 200g Pitted Dates (chopped): Adds sweetness and moisture to the sponge.
- 250ml Boiling Water: Softens the dates and enhances their flavor.
- 1 tsp Baking Soda: Helps soften the dates and create a tender texture.
- 85g Unsalted Butter (softened): Adds richness to the sponge.
- 140g Light Brown Sugar: Adds sweetness with a caramel-like flavor.
- 2 Large Eggs: Helps bind the ingredients and adds moisture.
- 200g Self-Raising Flour: Provides structure and helps the sponge rise.
- 1 tsp Vanilla Extract: Adds depth of flavor.
For the Toffee Sauce
- 200g Light Brown Sugar: Sweetens the sauce and adds a caramel flavor.
- 100g Unsalted Butter: Adds a rich, creamy base to the sauce.
- 250ml Double Cream: Makes the sauce smooth and creamy.
- 1 tsp Vanilla Extract: Enhances the toffee flavor.
Instructions
Step 1. Preheat the Oven and Prepare the Dates
Preheat your oven to 180°C (160°C fan) or 350°F. Grease a baking dish with butter. In a mixing bowl, combine the chopped dates and boiling water. Stir in the baking soda and let sit for about 10 minutes to soften.
Step 2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and light brown sugar together until light and fluffy. This should take about 3-4 minutes.
Step 3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4. Add the Flour and Date Mixture
Gently fold in the self-raising flour, followed by the softened date mixture, until just combined. Be careful not to overmix, as this can make the sponge dense.
Step 5. Bake the Sponge
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Step 6. Prepare the Toffee Sauce
While the sponge is baking, make the toffee sauce. In a saucepan over medium heat, combine the light brown sugar, butter, and double cream. Stir continuously until the butter has melted and the sauce is smooth. Bring it to a gentle simmer and cook for 3-4 minutes until thickened. Stir in the vanilla extract.
Step 7. Serve the Sticky Toffee Pudding
Once the pudding is baked, remove it from the oven and let it cool for a few minutes. Pour some of the warm toffee sauce over the pudding, allowing it to soak in. Serve with extra toffee sauce on the side and a scoop of vanilla ice cream or whipped cream.