British Sticky Toffee Pudding with Dark Muscovado Sugar
A classic British dessert with a rich, moist cake and decadent toffee sauce.
This luscious English dessert features a moist sponge cake made with dates and dark muscovado sugar, topped with a buttery toffee sauce.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Pudding
For the Toffee Sauce
For the Garnish
Preparation
Preparing the Dates
Preheat and grease
Preheat your oven to 180°C (350°F) and grease a 20cm square baking dish.
Soften the dates
Place the dates in a bowl and pour over the boiling water. Stir in the baking soda and let it sit for about 10 minutes until the dates are softened.
Puree the dates
Puree the dates with the soaking liquid in a blender or food processor until smooth.
Making the Pudding Batter
Cream butter and sugar
In a large mixing bowl, cream together the butter and dark muscovado sugar until light and fluffy.
Add eggs and vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
Combine puree and flour
Fold the date puree into the mixture, then gently fold in the flour until well combined.
Do not overmix the batter after adding the flour for a tender pudding. Use a rubber spatula for folding to avoid breaking the aeration.
Cooking Process
Baking the Pudding
Pour the batter into the prepared baking dish and bake for about 30–35 minutes until the top is firm and a skewer inserted comes out clean.
Making the Toffee Sauce
In a saucepan, melt the butter over medium heat, then stir in the dark muscovado sugar until dissolved. Add the cream and bring the mixture to a gentle boil for about 4–5 minutes.
Finishing Touches
Pour half of the toffee sauce over the baked pudding while it is still warm, and return it to the oven for another 5 minutes.
Plating & Serving
British Sticky Toffee Pudding with Dark Muscovado Sugar
British Sticky Toffee Pudding with Dark Muscovado Sugar
Serving
Serve generous slices of the warm pudding drizzled with more toffee sauce and a dollop of cream or vanilla ice cream.