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Sticky Toffee Pudding

Sticky Toffee Pudding
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Indulge in the delightful warmth of Sticky Toffee Pudding, a classic dessert that wraps you in comfort with every bite. This moist sponge cake, enriched with luscious Medjool dates, is drizzled with a rich caramel sauce that elevates it to pure bliss. Perfect for any occasion, from cozy weeknights to festive gatherings, this pudding promises to be a crowd-pleaser. With simple ingredients and straightforward steps, you can create this heavenly treat that will have everyone coming back for seconds. Whether served warm with whipped coconut cream or alongside vanilla ice cream, each slice is a taste of joy.

Ingredients

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  • 1 cup dried Medjool dates, chopped
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup heavy cream (for sauce)
  • 1/2 cup dark brown sugar (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
  2. In a saucepan, combine chopped dates and 1 cup of water; bring to a boil. Simmer for about 5 minutes until soft, then mash into a paste.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, cream butter and dark brown sugar until fluffy; add the date paste and eggs one at a time.
  5. Fold in the dry ingredients until just combined.
  6. Pour batter into the prepared pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
  7. For the sauce, heat heavy cream and dark brown sugar in a saucepan until bubbling; drizzle over the warm pudding before serving.

Nutrition

Find it online: https://www.kitchenstorydaily.com/sticky-toffee-pudding/