Sticky Toffee Pudding
Also known as STP or sticky date pudding, this popular British dessert consists of a moist sponge cake made with chopped dates covered with a toffee sauce.
Servings 8
Calories 455kcal
Ingredients
Date Pudding:
- 8 oz dates about 12 dates, pits removed, chopped
- 1 cup boiling water
- 6 tbsp butter
- ¾ cups sugar
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla
- 1 ¾ cups flour
Toffee Sauce:
- 4 tbsp butter
- ½ cup brown sugar
- ½ cup heavy cream
Instructions
Date Pudding:
- Preheat oven to 350° F
- Combine water and dates. Set aside.
- Cream the butter and sugar.
- Stir in the flour, egg and baking soda.
- Stir in the dates with the liquid and vanilla.
- Grease a 2 ½ quart oven proof baking dish or spray with non-stick stick cooking spray.
- Pour batter into baking dish and bake about 40 minutes. Test for doneness with a toothpick inserted into the centre of the cake. If it comes out clean, it’s ready.
- Remove from the oven and allow to cool.
Toffee Sauce:
- In a small saucepan, melt the butter at medium heat.
- Stir in the sugar and cream and stir until well blended.
- Bring to a boil, and cook for about 5 minutes, stirring frequently.
- Pour the sauce over the pudding and distribute it evenly.
Notes
Instead of using a cake pan, the batter can be poured into a greased muffin tray to make individual portions. There should be enough batter to fill 6 large or 8 smaller muffin moulds about 2/3 full.
You can top this pudding off with some fresh whipped cream, custard or vanilla ice cream.