We’re taking Sticky Toffee Pudding recipe 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 Toffee Pudding's soft interior is thanks to the dates that are blended into the very core of our dessert meaning the flavor is there, but not in your face.
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.
Full of those classic flavors
The warm brown sugars and date flavors really shine through here with minimal effort and will impress any sticky toffee pudding lover.
That sauce
It’s perfectly balanced without being overly sweet which is what you want!
Ingredients and substitutions for Sticky Toffee Pudding
- Dates: We want soft and sticky medjool dates as they soften and blend easily. You could substitute with any other type of date you have on hand or could substitute with dried figs if you don't like the taste of dates.
- Boiling water: The water needs to be boiling to be able to sften those dates.
- Butter: Room temperature unsalted butter was used here, but salted is fine as a substitute too. You could try substituting with non dairy butter, but I cannot guarantee the result.
- Sugars: The use of light and dark brown sugar compliments the sweetness from the dates and adds a depth of flavor. You could substitute completely with only light or dark brown sugar. Completely substituting with superfine or caster sugar would only add sweetness.
- Egg: As well as adding structure to the loaf, the egg helps to bind everything together so is essential.
- Milk: Whole milk was used here and helps add moisture to our loaf and gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk.
- Flour: Plain or all purpose flour adds a light texture to the cake and you'll keep a light crumb by only mixing until combined.
- Baking soda and powder: These help the loaf rise for a light crumb and avoid a stodgy result.
- Vanilla extract and salt: The flavor powerhouses that help balance the sweetness and give a depth of flavor within our loaf.
See recipe card for quantities.
Equipment needed to make this
Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
Blender: An immersion blender or regular blender helps to blend those soft dates into a paste.
Mixing bowl: A medium mixing bowl is perfect for the batter.
Hand or stand mixer: To create our date loaf we need to whip our batter at each stage, though this can be done by hand.
Offset spatula: A small offsetspatula will help us create a nice smooth top to the loaf before baking.
Small saucepan: To make that sauce, you'll need a small saucepan or pot.
FAQs for the best Sticky Toffee Pudding
Can I make Sticky Toffee Pudding ahead?
Yes you can, however, it is best consumed the day it's made, you could bake this and the sauce several hours ahead and simply reheat at 100C/210F for 10 minutes at serving time.
More pudding recipes you'll enjoy
Chocolate Self-Saucing Pudding
How to make Sticky Toffee Pudding:
Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
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 ⅔ 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 ½ 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.
Enjoy!
Sticky Toffee Pudding
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Cuisine: British
Description
This Sticky Toffee Pudding recipe gives us a warm loaf and drenches it in sauce, for an easy take on this dessert that you can slice right up and serve with a scoop of ice cream or thick drizzle of custard.
Ingredients
Date pudding loaf
150 grams / 5.3 ounces medjool dates, pits remove and roughly chopped
60 milliliters / ¼ cup boiling water
100 grams / 3.5 ounces butter, room temperature
50 grams / ¼ cup light brown sugar
100 grams / ½ cup dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
80 milliliters / ⅓ cup milk
240 grams / 1 ½ cups plain flour
5 grams / 1 teaspoon baking soda
4 grams / 1 teaspoon baking powder
Sauce
75 grams / 2.65 ounces butter
65 grams / ⅓ cup dark brown sugar
20 grams / 1 tablespoon maple syrup
½ teaspoon sea or kosher salt
250 milliliters / 1 cup heavy cream
Instructions
Date pudding loaf
- Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
- 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.
Sauce
- To make the sauce place the butter, brown sugar, salt and 150 milliliters or ⅔ 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 ½ 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.
- Enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 545 calories per serve
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