Sticky Toffee Pudding

sticky toffee puddingWe’re taking Sticky Toffee Pudding and turning a classic into a sliceable loaf drenched in syrup and topped with the obligatory scoop of vanilla ice cream. Have you enjoyed this before friends? Let me know your thoughts!

So Sticky Toffee Pudding, also called Sticky Date Pudding is one of those classic British desserts that isn’t actually that old, but has found itself being found on menus in most pubs which is still at the heart of British culture.

sticky date pudding recipeeasy sticky toffee pudding

Whilst this is usually a dish made in a baking dish and spooned into bowls, we’re going a little different with this loaf which will happily satisfy any lovers of Sticky Toffee Pudding.

Why you’ll love this

Soft and tender loaf

This is not like your usual old school toffee pudding where it has a heavy texture – it’s soft and light but still everything you want in a sticky toffee pudding.

That sauce

It’s perfectly balanced without being overly sweet which is what you want!

How to prepare Sticky Toffee Pudding

  • Soak em: Soak the dates in boiling water.
  • Beat: Beat the butter and sugar until pale and fluffy.
  • Eggs a do: Add the egg and beat until combined.
  • Date paste: Blend the dates and mix into the we mixture.
  • Sift those dries: Sift the dry ingredients into a separate bowl and add the dry ingredients.
  • Fold it: Fold until the batter is smooth and well combined.
  • Bake: Bake until golden.
  • Invert: Invert the loaf whilst warm (not hot) onto your serving plate.
  • Saucy: Make that sauce!
  • Pour: Pour half the sauce over your loaf.
  • Slice: Slice portions onto your serving plates.
  • Serve: Add a scoop of vanilla ice cream and more sauce and dig in!

Tips for the best Sticky Toffee Pudding

No stodgy cake here: The Toffee loaf is akin to a banana loaf in that it will form a beautiful crust during baking and rises to have a soft interior that compliments the sauce beautifully.

Size of tin: The size of the loaf tin fits 2 pounds here making serving sizes decent if you’re wanting to make this go further you absolutely could!

Sauce: The sauce will thicken as it cools so simply heat up and stir to serve, though a light layer of butter might be visible on the edges, this won’t affect the taste at all.

More pudding recipes you’ll enjoy

Chocolate Self-Saucing Pudding

Burnt Sugar Steamed Pudding

Blueberry Duff

sticky date pudding nz

Sticky Toffee Pudding
Recipe by Roamingtaste
Serves 8

Ingredients:
Date Pudding Loaf
150 grams medjool dates, pits remove and roughly chopped
60 milliliters / 1/4 cup boiling water
100 grams / ounces butter
50 grams / 1/4 cup light brown sugar
100 grams / dark brown sugar
1 large egg
1 teaspoon vanilla extract
80 milliliters / 1/3 cup milk
240 grams / 1 1/2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
Sauce
75 grams / ounces butter
65 grams / 1/3 cup dark brown sugar
1 tablespoon maple syrup
1/2 teaspoon salt
250 milliliters / 1 cup heavy cream

Directions:
Preheat the oven to 180C/350F.

Place the dates into a bowl and top with the boiling water. Set aside to soak for 20 minutes.

IMG 8780(pp w768 h512)Beat the butter and sugars in a bowl until light and fluffy, approximately 3 minutes.

Add in the egg and beat until well combined and smooth.

IMG 8779(pp w768 h512)Blend the dates and water until a paste forms.

Add the date paste, vanilla extract and milk and beat until just combined.

IMG 8784(pp w768 h512)Sift the dry ingredients into a separate bowl and stir.

Add to the wet ingredients and fold until a batter is formed and smooth and no dry portions remain in your bowl.

IMG 8785(pp w768 h512)Pour into your loaf tin and smooth out on top.

IMG 8787(pp w768 h512)Bake for 50 minutes until golden on top.

Invert onto your serving plate.

Meanwhile, to make the sauce place the butter, brown sugar, salt and 150 milliliters or 2/3 cup of the heavy cream into a saucepan on medium heat.

Simmer until the sugar has dissolved and butter melted, and it has thickened until it leaves a thick coating on the back of your spoon when you stir it, approximately 3 minutes.

Remove from the heat and add the remaining heavy cream, allowing to simmer until golden and it sticks to the back of your spoon, approximately 1 1/2 minutes.

Remove from the heat and pour into your serving jug.

Pour the sauce over your entire loaf.

Slice and serve with a scoop of vanilla ice cream and more sauce.

IMG 8814(pp w768 h1152)best sticky toffee pudding recipe

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sticky toffee pudding

Sticky Toffee Pudding

  • Author: Sylvie Taylor
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 8 1x
  • Cuisine: British

Description

Warm and drenched in sauce, sticky toffee pudding is everything you want when the weather begins to get cool.


Ingredients

Scale

Date Pudding Loaf
150 grams medjool dates, pits remove and roughly chopped
60 milliliters / 1/4 cup boiling water
100 grams / ounces butter
50 grams / 1/4 cup light brown sugar
100 grams / dark brown sugar
1 large egg
1 teaspoon vanilla extract
80 milliliters / 1/3 cup milk
240 grams / 1 1/2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
Sauce
75 grams / ounces butter
65 grams / 1/3 cup dark brown sugar
1 tablespoon maple syrup
1/2 teaspoon salt
250 milliliters / 1 cup heavy cream


Instructions

  • Preheat the oven to 180C/350F.
  • Place the dates into a bowl and top with the boiling water. Set aside to soak for 20 minutes.
  • Beat the butter and sugars in a bowl until light and fluffy, approximately 3 minutes.
  • Add in the egg and beat until well combined and smooth.
  • Blend the dates and water until a paste forms.
  • Add the date paste, vanilla extract and milk and beat until just combined.
  • Sift the dry ingredients into a separate bowl and stir.
  • Add to the wet ingredients and fold until a batter is formed and smooth and no dry portions remain in your bowl.
  • Pour into your loaf tin and smooth out on top.
  • Bake for 50 minutes until golden on top.
  • Invert onto your serving plate.
  • Meanwhile, to make the sauce place the butter, brown sugar, salt and 150 milliliters or 2/3 cup of the heavy cream into a saucepan on medium heat.
  • Simmer until the sugar has dissolved and butter melted, and it has thickened until it leaves a thick coating on the back of your spoon when you stir it, approximately 3 minutes.
  • Remove from the heat and add the remaining heavy cream, allowing to simmer until golden and it sticks to the back of your spoon, approximately 1 1/2 minutes.
  • Remove from the heat and pour into your serving jug.
  • Pour the sauce over your entire loaf.
  • Slice and serve with a scoop of vanilla ice cream and more sauce.

Notes

No stodgy cake here: The Toffee loaf is akin to a banana loaf in that it will form a beautiful crust during baking and rises to have a soft interior that compliments the sauce beautifully.

Size of tin: The size of the loaf tin fits 2 pounds here making serving sizes decent if you’re wanting to make this go further you absolutely could!

Sauce: The sauce will thicken as it cools so simply heat up and stir to serve, though a light layer of butter might be visible on the edges, this won’t affect the taste at all.

Recipe by Roamingtaste


Nutrition

  • Calories: 545 calories per serve
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