Name: Sticky Toffee Pudding with Butterscotch Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: British
Ingredients: 1.5 cups Medjool dates, pitted and chopped; 1 cup Boiling water; 1 tsp Baking soda; 5 tbsp Unsalted butter, softened; 0.75 cup Dark brown sugar; 2 Large eggs; 1 tsp Vanilla extract; 1.5 cups Self-raising flour; 0.6 cup Heavy cream (for sauce); 0.5 cup Unsalted butter (for sauce); 0.5 cup Dark brown sugar (for sauce)

"A quintessential British comfort food, this sticky toffee pudding is a dark, dense sponge made with finely chopped medjool dates and smothered in a luscious, buttery caramel sauce. Served warm with a scoop of vanilla ice cream, it provides the ultimate balance of deep molasses flavor and creamy sweetness."

Ingredients

Qty	Item
1.5 cups 225 g	Medjool dates, pitted and chopped
1 cup 240 ml	Boiling water
1 tsp 5 g	Baking soda
5 tbsp 75 g	Unsalted butter, softened
0.75 cup 175 g	Dark brown sugar
2 2 pcs	Large eggs
1 tsp 5 ml	Vanilla extract
1.5 cups 175 g	Self-raising flour
0.6 cup 150 ml	Heavy cream (for sauce)
0.5 cup 115 g	Unsalted butter (for sauce)
0.5 cup 115 g	Dark brown sugar (for sauce)

How to Make Sticky Toffee Pudding with Butterscotch Sauce

Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) square baking dish with butter.

Place the chopped dates in a heatproof bowl and sprinkle with baking soda. Pour the boiling water over them and let them sit for 10-15 minutes to soften. Mash slightly with a fork once softened.

In a large bowl, cream the softened butter and dark brown sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gently fold the self-raising flour into the wet mixture until just combined. Stir in the date mixture along with all the soaking liquid.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.

While the pudding bakes, prepare the sauce by combining the heavy cream, butter, and dark brown sugar in a saucepan over medium heat. Bring to a gentle simmer and whisk until the sugar is dissolved and the sauce thickens slightly (about 3-5 minutes).

Once the pudding is out of the oven, poke holes all over the surface with a skewer. Pour about half of the warm butterscotch sauce over the pudding and let it soak in for 5 minutes.

Serve warm portions with the remaining sauce drizzled on top and a side of vanilla ice cream or cold heavy cream.

·
Use Medjool dates if possible; they are naturally sweeter and softer than standard Deglet Noor dates.
·
Don't overmix the batter once the flour is added to ensure a light, tender crumb.
·
For an extra 'sticky' finish, place the sauced pudding under a broiler for 1-2 minutes until bubbly.
·
The pudding can be made a day in advance; just reheat it in the oven with a little extra sauce to keep it moist.

Frequently Asked Questions

Can I use all-purpose flour instead of self-raising?

Yes, just add 1.5 teaspoons of baking powder and a pinch of salt to the 175g of all-purpose flour.

Why is it called a pudding if it is a cake?

In British English, 'pudding' is a generic term for dessert, often specifically referring to steamed or baked sponges.

Can I freeze sticky toffee pudding?

Yes, you can freeze the baked sponge (without sauce) for up to 3 months. Thaw and reheat before adding fresh warm sauce.

What is the best way to reheat leftovers?

Reheat individual portions in the microwave for 30-45 seconds or in a warm oven covered with foil.

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