Sticky Date Pudding (Sticky Toffee Pudding)
A soft date pudding finished with warm butterscotch sauce that soaks into the sponge. Make one large cake or individual puddings, then serve warm with extra sauce and ice cream or cream.
By Cookin' Kitchen
- Total: 50 minutes
- Makes: 7 people
Recipe
Sticky Date Pudding (Sticky Toffee Pudding)
A soft date pudding finished with warm butterscotch sauce that soaks into the sponge. Make one large cake or individual puddings, then serve warm with extra sauce and ice cream or cream.
Cookin' · https://cookin.club/recipes/sticky-date-pudding-sticky-toffee-pudding
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Makes
- 7 people
Ingredients
For 7 people
Pudding
Butterscotch sauce
To serve
Equipment
- Oven
- Pudding moulds
- 20 cm / 8-inch square cake pan
- Bowl
- Potato masher or fork
- Skewer
- Saucepan
Instructions
Prepare the dates and batter
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 2: Grease 7 pudding moulds with butter, or grease and line a 20 cm / 8-inch square cake pan, leaving an overhang.
Step 3: Put the dates in a bowl and sprinkle with the baking soda. Pour over the boiling water. Leave for 10 minutes, then mash well with a potato masher or fork until the mixture resembles sloppy porridge.
Step 4: Put the softened butter and loosely packed brown sugar in a bowl. Beat until combined and smooth.
Step 5: Add the eggs and beat until incorporated.
Step 6: Add the flour, then sprinkle the baking powder over the surface. Mix until the flour is incorporated.
Step 7: Add the mashed dates and mix briefly until they are well incorporated into the batter. Continue with either the large-pudding or individual-pudding method.
One large pudding
Step 8: Pour the batter into the prepared cake pan and smooth the surface. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean.
Step 9: While the pudding is still hot, poke about 40 holes all over the surface with a skewer. Pour over 1/2 cup of butterscotch sauce and leave it to soak in for 10 minutes.
Step 10: Use the pan overhang to lift out the cake. Cut into portions and serve warm with the remaining warm sauce and ice cream or cream.
Individual puddings
Step 11: Pour the batter into the pudding moulds, filling each only two-thirds full.
Step 12: Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
Step 13: While each pudding is still hot, poke about 10 holes in its surface. Spoon 1 tablespoon of butterscotch sauce over each pudding and leave to soak in for 10 minutes.
Step 14: Turn the pudding moulds upside down onto serving plates. Serve warm with the remaining warm sauce and ice cream or cream.
Butterscotch sauce
Step 15: Put the sauce ingredients in a saucepan over medium heat. Once the butter has melted, stir, then bring the mixture to a simmer.
Step 16: Simmer for 2 minutes, stirring once, then remove from the heat. Serve warm.
Notes
Notes
To use prunes instead of dates, use 1 1/4 cups boiling water. Simmer the prunes with the water in a saucepan for 10 minutes. Remove from the heat, stir in the baking soda, cool, then mash and continue with the recipe.
The sauce recipe makes more than the pudding may need. Keep the extra sauce for serving. For a less-sweet sauce, use half the sugar, butter and cream; when it simmers, add 1 cup low-fat milk and 2 teaspoons cornstarch dissolved in 1 tablespoon water, then simmer until thickened.
The pudding can be made ahead with the holes poked and sauce poured over; reserve the remaining sauce for serving. Reheat the pudding in the microwave to help it stay moist.
About this recipe
Sticky date pudding is a tender, date-rich sponge served warm with butterscotch sauce. Pour some sauce over the hot pudding so it soaks into the cake, then bring extra sauce to the table.
Choose one large pudding to cut into portions, or bake individual puddings in moulds. Serve either version warm with ice cream or cream.
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