Make a delicious sticky toffee pudding with this recipe by Culinary Capers for your holiday entertaining.
Sticky toffee pudding is a traditional dessert consisting of a rich moist sponge cake made with chopped dates and covered in a toffee sauce. The British often serve the dish with a vanilla custard or vanilla ice cream. In our version, we use Chantilly cream.
Sticky Toffee Pudding Recipe
2 cups dates
1 cup boiling water
1 Tbsp baking soda
2¼ cups all purpose flour
1 tsp salt
1 cup unsalted butter (room temperature)
1½ cups granulated sugar
4 large eggs (room temperature)
Spray desired pan (a 10” deep cake pan or bundt pan).
Coarsely chop dates. Sprinkle baking soda over dates. Cover with boiling water and stir. Cool.
Combine butter and sugar in a mixing bowl. Beat until smooth. Add eggs (one at a time) scraping the bowl as you proceed.
Combine all dry ingredients and add to the butter/sugar mix. Add date mixture and mix until just combined.
Pour into your prepared pan and bake at 325* for approximately 45 minutes or until a skewer comes out clean.
1 cup unsalted butter
2 cups packed brown sugar
1¼ cups cream
1 tsp vanilla
Melt the butter Ina heavy pan. Add brown sugar and stir until combined. Bring to a boil. Stir in cream and vanilla.
Simmer, stirring occasionally, until slightly thickened (approximately 5 minutes)
Cool and store.
Warm before serving.
2 cups whipping cream
2 Tbsp icing sugar
1 tsp vanilla
Whip in mixer until thick and spoon over top just prior to serving.
Note: The pudding can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the fridge or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen).
Feeds 12-14 people