Sticky Toffee Pudding
- 20m Prep Time
- 1h 15mCook Time
- 1h Ready In
A moist date cake enrobed in hot caramel sauce, steamed to perfection. This scaled-down version of the classic English dessert serves 2 to 4.
Ingredients
- 177 ml pitted dates (preferably Medjool), packed
- 237 ml water
- 3.7 ml baking soda
- 44.4 ml unsalted butter
- 14.8 ml unsalted butter for greasing
- 118 ml light brown sugar, packed
- 1 egg
- 2.46 ml vanilla extract
- 1.23 ml kosher salt
- 237 ml all-purpose flour
- 118 ml unsalted butter
- 177 ml dark brown sugar, packed
- 118 ml heavy cream
- kosher salt
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.4 mg
- Iron: 2.1 mg
- Magnesium: 24.4 mg
- Phosphorus: 95.3 mg
- Potassium: 281 mg
- Zinc: 0.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml pitted dates (preferably Medjool), packed
- 237 ml water
- 3.7 ml baking soda
- 44.4 ml unsalted butter
- 118 ml light brown sugar, packed
- 1 egg
- 2.46 ml vanilla extract
- 1.23 ml kosher salt
- 237 ml all-purpose flour
- 118 ml unsalted butter
- 177 ml dark brown sugar, packed
- 118 ml heavy cream
- kosher salt
Prepare
- 14.8 ml unsalted butter, for greasing
Let's Cook
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Step 1.
In a wok, combine ¾ cup packed pitted dates (preferably Medjool) and 1 cup water. Bring to a boil over high heat, then reduce heat to medium and simmer until the dates are softened, 4 to 5 minutes. Remove the wok from the heat and stir in ¾ teaspoon baking soda; the mixture will foam up, then subside. Set aside.
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Step 2.
Grease a small heatproof bowl or pan (about 4-cup capacity) with 1 tablespoon unsalted butter.
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Step 3.
In a mixing bowl, using a wooden spoon or an electric mixer on medium speed, cream together 3 tablespoons unsalted butter and ½ cup packed light brown sugar until fluffy, 3 to 4 minutes. Beat in 1 egg, ½ teaspoon vanilla extract, and ¼ teaspoon kosher salt.
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Step 4.
Add 1 cup all-purpose flour in 2 portions, beating thoroughly after each addition. Then beat in the date mixture until just combined. Scrape the batter into the greased bowl.
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Step 5.
Line a clean wok with a folded tea towel. Place the pudding bowl directly on the tea towel and add enough water to the wok to come about 1½ inches up the side of the bowl. Cover the bowl tightly with aluminum foil, then cover the wok.
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Step 6.
Bring the water to a boil over high heat, then reduce heat to medium to maintain a simmer. Steam the pudding until a skewer inserted in the center comes out mostly clean with a few moist crumbs, 1 hour to 1 hour 15 minutes. Monitor the water level, adding more if needed to keep it 1 to 1½ inches up the side of the bowl. While the pudding steams, prepare the sauce.
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Step 7.
While the pudding steams, make the sauce: In a clean wok or saucepan, combine ½ cup (1 stick) unsalted butter, ¾ cup packed dark brown sugar, and ½ cup heavy cream. Bring to a boil over high heat, then reduce heat to medium. Stir the simmering sauce until it reduces, about 15 minutes. Stir in a small pinch of kosher salt.
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Step 8.
Cover the cooked pudding while you finish the sauce. Serve the warm pudding in bowls and top with a generous ladleful of sauce.