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My love affair with sticky toffee pudding started during a rainy evening in London. Now I make this classic English dessert in my own kitchen and the aroma of dates and caramel brings back those cozy memories. The tender cake soaked in warm toffee sauce has become our family's most requested comfort dessert.
Pure Comfort
There's something magical about pulling this pudding from the oven. The kitchen fills with sweet warmth and everyone gathers around waiting for the first bite. Even my youngest who claims she doesn't like dates comes running when she smells it baking.
Ingredients You'll Need
- For the Cake: 2 cups pitted dates 1½ cups flour 1 cup butter 1 cup brown sugar 2 eggs
- Wet Mix: 1 cup hot water 1 teaspoon baking soda vanilla extract
- Toffee Sauce: 1 cup heavy cream 1 cup brown sugar ½ cup butter pinch of salt
- For Serving: Vanilla ice cream or whipped cream
Step-by-Step Instructions
- Prep the Dates
- Chop dates place in bowl with baking soda pour hot water over let stand 20 minutes.
- Make the Batter
- Cream butter and sugar add eggs and vanilla mix in flour and date mixture.
- Bake with Love
- Pour into buttered pan bake at 350°F for 30 35 minutes until springy.
- Create the Sauce
- Combine sauce ingredients simmer until thickened and golden.
- Serve Warm
- Pour warm sauce over hot pudding add ice cream or cream.
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My Baking Secrets
Fresh soft dates make all the difference in texture. The baking soda soak is crucial it breaks down the dates and creates an incredibly moist cake. I always check the pudding early a slightly underbaked center makes it extra tender.
The Perfect Finish
I love serving this pudding straight from the oven with rivers of warm toffee sauce pooling on the plate. A scoop of vanilla ice cream slowly melting into the warm cake creates pure magic. My husband always asks for extra sauce to pour over his serving.
Keep It Fresh
On the rare occasions we have leftovers they stay perfect in an airtight container. A quick zap in the microwave with extra toffee sauce brings back all that fresh baked glory. Sometimes I make extra sauce just for the leftovers.
Make It Your Own
Sometimes I sneak a splash of bourbon into the toffee sauce for grown up dinners. Chopped pecans in the batter add lovely crunch. My friend adds orange zest to hers which gives a bright twist to the rich flavors.
Our Family Tradition
This sticky toffee pudding has become part of our family story. We make it for birthdays cold winter nights and whenever we need extra comfort. The joy on everyone's faces when they dig into their warm serving makes all the effort worthwhile.
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Frequently Asked Questions
- → Can I make this ahead of time?
- Yes, you can make this dessert up to 5 days ahead. Store the cake and sauce separately in the refrigerator and reheat before serving.
- → Why soak the dates in boiling water?
- Soaking dates softens them and makes them easier to blend. This creates a moister cake and helps distribute the date flavor evenly.
- → Can I freeze this dessert?
- The puddings freeze well for up to 3 months. Wrap them individually and freeze the sauce separately, then thaw and reheat before serving.
- → What makes the pudding so moist?
- The combination of processed dates, molasses, and brown sugar keeps the cake incredibly moist. The dates especially add natural moisture and sweetness.
- → Can I make this as one large cake?
- Yes, you can bake it as a single cake in an 8-inch cake pan. Adjust the baking time to 25-30 minutes or until a toothpick comes out clean.