Classic Sticky Toffee Pudding with Butterscotch Sauce

Be the first to rate

(No Ratings Yet)

Loading...

A beloved British pub dessert dating back to early 20th-century England, sticky toffee pudding pairs a tender date-studded sponge with a glossy, buttery toffee sauce. Served warm with cold pouring custard or vanilla ice cream, it is the ultimate cold-weather comfort pudding.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 28 gFat
• 17 gSaturated Fat
• 89 gCarbs
• 3 gFiber
• 64 gSugar
• 6 gProtein
• 380 mgSodium
• 320 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 0.5 mgVitamin C
• 620 mcgVitamin A

Ingredients

For the date sponges

• 8 oz (225 g) pitted Medjool dates, roughly chopped
• 1 cup (240 ml) boiling water
• 1 tsp bicarbonate of soda
• 6 tbsp (85 g) unsalted butter, softened
• 3/4 cup (160 g) dark muscovado sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) self-raising flour

For the butterscotch sauce

• 1/2 cup (115 g) unsalted butter
• 1 cup (220 g) dark muscovado sugar, packed
• 3/4 cup (180 ml) heavy/double cream
• 1 tsp vanilla extract
• 1/4 tsp flaky sea salt
• 2 tbsp dark rum or bourbon (optional)

To serve

• 1 cup cold pouring custard or vanilla ice cream

Directions

1. Preheat the oven to 350°F (175°C) and butter six 6-oz (175 ml) ramekins; place them on a rimmed baking sheet.
2. Combine the chopped dates and boiling water in a bowl, stir in the bicarbonate of soda, and let stand 10 minutes until softened and slightly foamy.
3. In a large bowl, beat the butter and muscovado sugar with an electric mixer until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla, scraping the bowl as needed.
4. Sift the flour over the mixture and fold in gently. Mash the date mixture briefly with a fork, then fold it into the batter until just combined.
5. Divide the batter among the prepared ramekins, filling each about three-quarters full. Bake 20-22 minutes, until the tops spring back lightly and a skewer comes out with moist crumbs.
6. Meanwhile, make the sauce: melt the butter in a saucepan over medium heat, stir in the muscovado sugar, and cook 2 minutes until dissolved. Pour in the cream, add the salt and rum if using, and simmer 3-4 minutes until thick enough to coat a spoon.
7. Let the puddings rest 2 minutes, then run a knife around the edges and invert onto plates, or serve in the ramekins. Spoon the warm sauce generously over each pudding.
8. Serve immediately with cold custard or a scoop of vanilla ice cream so the sauce seeps into the warm sponge.
9. If making ahead, reheat the puddings and sauce gently in a 300°F (150°C) oven for 8-10 minutes before serving.

Cook’s Notes

• Medjool dates give the deepest caramel flavor; if using drier Deglet Noor, simmer them in the water for 2 minutes first.
• Do not overbake — the sponge should still feel slightly soft in the center as it will firm up while cooling in the ramekin.
• The butterscotch sauce can be made up to 3 days ahead and reheated with a splash of cream to loosen it.
• For a true British experience, serve with Bird's Custard or a thick vanilla bean pouring custard rather than ice cream.
• A pinch of grated nutmeg or 1/2 tsp treacle added to the batter enhances the toffee notes without changing the classic character.

You might also like

Asian

Toad in the Hole

Asian

Full English Breakfast

Asian

Classic British Scotch Egg with Herbed Sausage Coating

Asian

Classic British Scones with Clotted Cream and Jam