Sticky Toffee Pudding

Sticky Toffee Pudding


For Pudding:
  • Unsalted butter -50 g (1/2 stick) 
  • All-purpose flour - 1/2 cups 
  • Dates - 1/4  cup chopped
  • Baking soda - a pinch
  • Baking powder -1/4 teaspoon 
  • Sugar - 1/4 cup 
  • Vanilla extract - 1/2 teaspoon 
  • Eggs - 1
For Sauce:
  • Brown sugar - 3 tblsp
  • Heavy cream - 1/2 cup 
  • Unsalted butter  - 2 tblsp
  • Vanilla extract - 1/2 teaspoon
  • Vanilla ice cream - 1 scoop


For pudding: 

Soak pitted dates in  1/2 cup water  for 10 min.

After 10 min,allow it to  boil in a medium heavy saucepan.

Stir in baking soda (mixture will become foamy). Remove from heat. Set aside.

Preheat oven to 180°C. Whisk  1/2 cups flour, baking powder, and salt in a small bowl.

Using an electric mixer, beat 1/4 cup butter, egg,sugar, and vanilla in a large bowl to blend.

The mixture will be grainy.  

 Add this to the dry mixture.

Then add the dates mixture.

Brush the mould with butter and pour the batter into the mold.

Bake for 40-45 minutes at 180 deg..

Invert pudding onto the serving plate.

For sauce:

Bring  brown sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat.

Pour the sauce over cake. Serve with vanila ice cream.

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