Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

Considered a modern classic of British cuisine, this dessert is very popular, including as a restaurant dish. The moist sponge cake is drizzled with a toffee-like caramel sauce and served with whipped cream or vanilla ice cream. Making this dessert at home isn't all that difficult, just follow the recipe below.

Ingredients:

Pudding

• 2 cups pitted dates
• 3/4 cup dark spiced rum
• 1 tsp vanilla extract
• 3.5 cups premium flour
• 1 tbsp. baking powder
• 1/2 tsp ground cinnamon
• A pinch of salt
• 2 cups brown sugar
• 110 g butter, room temperature, plus extra for greasing the pan
• 3 eggs

Caramel sauce

• 330 g butter
• 1.5 cups brown sugar
• 1/2 cup brandy
• Heavy cream, whipped, for topping (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, brown sugar, caramel, dates, brandy, rum, cinnamon

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Preparation:

Step 1
• Preheat oven to 350°F (177°C). Grease a 9 x 13 inch (23 cm x 33 cm) baking pan.
Step 2
• For the puddingIn a small saucepan, combine the dates, rum, and 3/4 cup water. Bring to a boil, reduce heat, and simmer for 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the mixture cool, then puree the dates and liquid in a food processor. Set aside for later use.
Step 3
• Sift the flour with baking powder, cinnamon, and salt. Combine the brown sugar and butter in a large bowl with a hand mixer on medium-high speed. Beat until smooth. Beat in the eggs one at a time. Gently fold in the flour mixture a third at a time, beating on low speed. Stir in the date puree.
Step 4
• Transfer the dough to the prepared pan and bake in the oven for 35 minutes.
Step 5
• For the caramel sauceCook it while the pudding is baking. Combine the butter, sugar, brandy, and 1/4 cup water in a medium saucepan. Bring the mixture to a gentle simmer, whisking frequently. Cook until the mixture thickens to a sauce-like consistency, about 15 minutes.
Step 6
• To assemble the finished puddingRemove the pudding from the oven and let it cool for about 10 minutes. Using a skewer or chopstick, poke holes about every 3 cm.
Step 7
• Pour half of the caramel sauce over the pudding and let it soak for at least 20 minutes.
Step 8
• Serve the pudding dipped in the remaining warm sauce. Garnish with whipped cream, if desired. Sticky Toffee Pudding can be baked in individual ramekins.

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