Sticky Toffee Pudding With Date & Walnut
From the Blog Author
Ingredients
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1 cup brown sugar
- 1 cup heavy cream
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round baking pan.
Place chopped dates in a bowl, sprinkle with baking soda, and pour boiling water over them; let stand for 10 minutes to soften.
In a large mixing bowl, cream butter and brown sugar until light and fluffy; beat in eggs one at a time, then stir in vanilla.
Fold in flour, baking powder, and salt until just combined; stir in the soaked dates (with liquid) and walnuts.
Pour batter into the prepared pan and bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding bakes, make the toffee sauce by melting butter and brown sugar in a saucepan; stir in cream and vanilla, simmering for 3–4 minutes until smooth.
Once baked, poke holes in the pudding with a skewer and drizzle some warm toffee sauce over it; serve with extra sauce and whipped cream or ice cream.
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Frequently Asked Questions
How far in advance can I make this Sticky Toffee Pudding and what is the best way to store leftovers?
This rich pudding is excellent made a day ahead; simply cover it tightly once cooled. Leftovers can be stored in the refrigerator for up to 4 days. For the best texture, it's highly recommended to reheat individual servings before serving.
Can I substitute the dates in this recipe, and what is the best way to reheat the pudding?
While dates are essential for the classic flavor, you can substitute them with an equal amount of dried prunes or figs if necessary, adjusting sweetness slightly. To reheat, microwave individual slices for 30-45 seconds, or warm the entire pudding gently in a 300°F (150°C) oven until heated through.
My batter seems very wet after adding the boiling water and baking soda; is this normal for Sticky Toffee Pudding?
Yes, the step where you pour boiling water over the dates and baking soda is crucial and results in a very liquid mixture. This reaction helps tenderize the dates and creates the signature moist, spongy texture you expect in a classic Sticky Toffee Pudding.
