Sticky toffee pudding with butterscotch sauce
Sticky toffee pudding is a classic British dessert featuring a moist date cake complemented by a rich butterscotch sauce. This comforting treat, perfect for various occasions, is both indulgent and straightforward to make.
Cook time 50 min
Prep time 15 min
Ingredients:
1/2 cup butter1 cup water
1 cup dates
1 tsp baking soda
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup self-raising flour
1 cup heavy whipping cream
1 cup brown sugar
Sticky Toffee Pudding with Butterscotch Sauce is a classic British dessert that combines a rich, moist date cake with a decadent butterscotch sauce. This delicious dessert is perfect for any occasion, whether it's a special celebration or just a comforting treat on a cozy evening.
Instructions:
- In a medium saucepan, combine 1 cup of water and 1 cup of chopped dates. Bring to a boil while stirring occasionally.
- Once boiling, add 1 tsp of baking soda. The mixture will foam up. Remove from heat and set aside to cool for about 10 minutes.
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or a similarly sized baking pan.
- In a large mixing bowl, cream together 1/2 cup butter (110g) and 3/4 cup sugar (150g) until light and fluffy.
- Add 1 tsp of vanilla extract and 2 lightly beaten eggs to the butter mixture, mixing well.
- Gradually fold in 1/2 cup self-raising flour (72g) until just combined.
- Finally, fold in the cooled date mixture until fully incorporated.
- Pour the batter into the greased baking dish.
- Bake in the preheated oven for about 35-40 minutes, or until a skewer inserted into the center comes out clean.
- While the pudding bakes, in a medium saucepan, combine 1 cup heavy whipping cream (230g), 1 cup brown sugar (230g), and 1/4 cup butter (55g).
- Cook over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and let it simmer for about 5 minutes, or until the sauce thickens slightly.
- Once the pudding is done, remove it from the oven and let it cool for a few minutes.
- Serve the warm pudding with a generous drizzle of the butterscotch sauce on top. You can also serve it with a scoop of vanilla ice cream or whipped cream for an extra touch.
Once you've tried this Sticky Toffee Pudding with Butterscotch Sauce, it will likely become a favorite in your household. Its rich flavor and comforting texture make it an irresistible dessert that everyone will love. Serve it warm with an extra drizzle of butterscotch sauce and perhaps a scoop of vanilla ice cream for the ultimate indulgence.
Sticky toffee pudding with butterscotch sauce FAQ:
Bake the sticky toffee pudding in a preheated oven at 350°F (175°C) for about 35-40 minutes. It's done when a skewer inserted into the center comes out clean.
An 8-inch square baking dish or a similarly sized baking pan is recommended for this recipe. Make sure to grease it well before pouring in the batter.
If you don't have self-raising flour, you can use all-purpose flour and add 1.5 tsp of baking powder for every 1/2 cup of flour used. Adjust the amount accordingly.
Store any leftover sticky toffee pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving for best results.
You can use full-fat coconut milk or evaporated milk as alternatives to heavy whipping cream, though this may alter the texture and flavor slightly.
Cooking Tips:
- Chop the dates finely to ensure they break down completely during cooking, giving the pudding a smoother texture.
- Boil the water before adding it to the dates to help soften them more quickly.
- Let the date mixture cool down slightly before adding the eggs to avoid curdling them.
- Make sure to cream the butter and sugar well to incorporate air, making the cake lighter.
- Use room temperature eggs to ensure they mix evenly into the batter.
- For an extra touch of flavor, add a pinch of salt to the butterscotch sauce to balance the sweetness.
- To test if the pudding is done, insert a toothpick into the center; it should come out clean.
- Let the pudding cool for a few minutes before serving to allow it to set.
Nutrition Facts
6 ServingsCalories 650kcal
Protein 5g
Carbohydrates 90g
Fiber 2.38g
Sugar 80g
Fat 30g
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