British Sticky Toffee Pudding with Dark Muscovado Sugar
This luscious English dessert features a moist sponge cake made with dates and dark muscovado sugar, topped with a buttery toffee sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Dates
- 1
Preheat and grease
Preheat your oven to 180°C (350°F) and grease a 20cm square baking dish.
- 2
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.
- 3
Puree the dates
Puree the dates with the soaking liquid in a blender or food processor until smooth.
Making the Pudding Batter
- 1
Cream butter and sugar
In a large mixing bowl, cream together the butter and dark muscovado sugar until light and fluffy.
- 2
Add eggs and vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
- 3
Combine puree and flour
Fold the date puree into the mixture, then gently fold in the flour until well combined.
Tip: Do not overmix the batter after adding the flour for a tender pudding. Use a rubber spatula for folding to avoid breaking the aeration.
How to Make British Sticky Toffee Pudding with Dark Muscovado Sugar
Total time: 2 h · Yields 8 servings
- 1
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.
- 2
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.
- 3
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.
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