Description
Paul Hollywood’s Sticky Toffee Pudding is a soft, date-based sponge cake served with a rich toffee sauce. The dates in the sponge add a caramel-like sweetness, which complements the buttery toffee sauce. This dessert is traditionally baked in a rectangular dish and served warm, making it ideal for a cozy night in or special gatherings.
Ingredients
For the Sponge Cake
- 225g Pitted Dates (chopped): Adds natural sweetness and moisture.
- 300ml Boiling Water: Softens the dates.
- 1 tsp Baking Soda: Helps the dates break down and gives the cake a soft texture.
- 85g Unsalted Butter (softened): Adds richness to the cake.
- 140g Light Brown Sugar: Sweetens the sponge and adds a caramel-like flavor.
- 2 Large Eggs: Bind the ingredients and add moisture.
- 200g Self-Raising Flour: Provides structure and helps the cake 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: Creates a rich, buttery sauce.
- 200ml Double Cream: Makes the sauce creamy and smooth.
- 1 tsp Vanilla Extract: Enhances the flavor of the toffee sauce.
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 bowl, combine the chopped dates and boiling water, then add the baking soda. Stir and let sit for about 10 minutes to soften the dates.
Step 2. Cream the Butter and Sugar
In a 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, beating well after each addition. Stir in the vanilla extract until combined.
Step 4. Add the Flour and Date Mixture
Fold in the self-raising flour until just combined. Gently stir in the softened date mixture, including the liquid, until fully incorporated.
Step 5. Bake the Pudding
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. Make the Toffee Sauce
While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the light brown sugar, butter, and double cream. Stir until the butter melts and the sauce is smooth, then bring it to a gentle simmer. Cook for about 3-4 minutes until thickened. Stir in the vanilla extract.
Step 7. Serve the Sticky Toffee Pudding
- Once the pudding is done, remove it from the oven and let it cool for a few minutes. Pour some of the warm toffee sauce over the pudding, reserving extra sauce for serving. Serve warm with vanilla ice cream, whipped cream, or extra toffee sauce.