Original Sticky Toffee Pudding Recipe: Easy Recipe

Original Sticky Toffee Pudding Recipe: Easy Recipe

The traditional Sticky Toffee Pudding serves as an indulgent dessert which meets the needs of anyone seeking sweet treats. The classic dessert consists of a soft sponge base filled with dates which pairs perfectly with its rich buttery toffee sauce. The dessert needs to be served warm to allow everyone to experience its soft texture and its exquisite caramelized flavors which create an irresistible conclusion to any meal.

Ingredients

• 150g of pitted dates, chopped
• 200ml of boiling water
• 1 tsp of baking soda
• 75g of unsalted butter, softened
• 100g of brown sugar
• 1 large egg
• 1 tsp of vanilla extract
• 150g of all-purpose flour
• 1 tsp of baking powder
• a pinch of salt
• 150ml of heavy cream
• 100g of brown sugar (for sauce)

Directions

1. The oven needs to reach 180°C (350°F) while the baking dish requires greasing before use.
2. The mixing bowl contains chopped dates which need boiling water added to it. The baking soda needs to be mixed with the water before the mixture sits for ten minutes.
3. The butter and brown sugar mixture requires creaming until it becomes light and fluffy in another bowl. The mixture needs the egg and vanilla extract addition followed by thorough blending.
4. The butter mixture receives the flour addition along with baking powder and salt through a gentle folding process until the ingredients just combine.
5. The batter receives the soaked dates through gentle mixing until the dates become fully incorporated.
6. The prepared baking dish receives the mixture which needs a smooth surface finish.
7. The pudding needs 35-40 minutes of oven time at 180°C (350°F) for a skewer inserted into the center to come out clean.
8. During pudding baking time prepare the sauce by heating heavy cream with brown sugar in a saucepan at low temperatures until the sugar dissolves but avoid boiling the mixture.
9. The pudding needs a short resting period before serving after it finishes baking. The pudding needs to be served warm while the toffee sauce flows over the top.