Sticky Toffee Pudding

Finely chopped dates soaked in hot tea help this sticky toffee pudding get its incredibly smooth consistency.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 847 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 2 tablespoons white sugar
• ¾ cup white sugar
• 1 tablespoon golden syrup
• ½ cup unsalted butter
• 1 ½ teaspoons baking powder
• ½ cup unsalted butter, softened
• 1 tablespoon brown sugar
• 1 cup heavy cream
• 3 large eggs
• ¾ cup brown sugar
• ¾ cup golden syrup
• 1 ½ cups finely chopped, pitted dates
• 1 ¼ cups hot brewed tea
• 1 teaspoon instant espresso coffee granules

Recipe Instructions

Step 1

Combine dates and tea in a bowl and soak for 15 minutes.

Step 2

Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.

Step 3

Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.

Step 4

Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.

Step 5

Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.

Step 6

When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.

Step 7

Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.