Sticky Toffee Pudding

This sticky toffee pudding recipe makes a deliciously rich and gooey sponge cake drizzled with warm toffee sauce for a classic British dessert.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 433 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 large eggs
• 0.33333334326744 cup butter
• 0.75 cup white sugar
• 0.75 cup packed brown sugar
• 0.75 cup boiling water
• 0.66666668653488 cup evaporated milk
• 1.75 cups pitted, chopped dates
• 1.125 cups self-rising flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Step 2

In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

Step 3

Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.

Step 4

Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.

Step 5

Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.

Step 6

To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.