About
Winter Sticky Toffee Pudding is a beloved classic of British cooking, the kind of ultra-tender, delectably sweet sponge cake that's actually a snap to make! With the addition of chopped dates, Winter Sticky Toffee Pudding is truly sugary and yet never cloying! And the creamy molasses sauce on top is just the icing on the cake, so to speak... although it might be even better than icing! This is just great, start to finish!
Ingredients
- For the pudding:
- 6 tablespoons unsalted butter, softened, plus more, to taste, for greasing the pan
- 3/4 cup self-rising flour, plus more, to taste, for dusting the pan
- 1 (8-ounce) package stoned dates, finely chopped
- 3/4 cup water, boiling
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 10 tablespoons cane sugar
- 2 large eggs, lightly beaten
- 2 tablespoons molasses
- 1/3 cup milk
- For the sauce:
- 3/4 cup light muscovado sugar
- 4 tablespoons unsalted butter, cut into pieces
- 1 cup heavy cream, divided
- 1 tablespoon molasses
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Using the extra butter, grease an 8-inch square baking pan, then using the extra flour, lightly dust the greased pan.
Step 3 -In a large bowl, add the chopped dates and the boiling water and allow the dates to sit, undisturbed, until they have swelled and softened, about 20 minutes.
Step 4 -Add the vanilla to the dates and stir lightly to combine.
Step 5 -Allow the dates to sit undisturbed.
Step 6 -Sift 3/4 cup of the remaining self-rising flour and the baking soda into a large mixing bowl.
Step 7 -In a separate bowl, add 6 tablespoons of the remaining butter and the cane sugar and using an electric handheld mixer on medium speed, beat until creamy and combined.
Step 8 -Gradually, add the beaten eggs, 1 at a time, to the butter mixture and beat well after each addition.
Step 9 -Add 2 tablespoons of the molasses to the egg mixture and beat well to combine.
Step 10 -Add 1/3 of the flour mixture to the egg mixture and fold to combine.
Step 11 -Add 1/3 of the milk to the egg mixture and stir to combine.
Step 12 -Add 1/2 of the remaining flour mixture and 1/2 of the remaining milk to the egg mixture, alternating between the two and folding between additions. Then, add the remaining flour mixture and the remaining milk, alternating between the two and folding between additions.
Step 13 -Add the soaked dates and any liquid in the bowl to the batter and stir gently to combine.
Step 14 -Pour the batter into the prepared baking pan.
Step 15 -Bake in the center of the oven until it is raised and firm to the touch, about 45-50 minutes.
Step 16 -Transfer from the oven and allow it to cool in the pan for 5-10 minutes.
Step 17 -Turn the pudding out onto a serving plate.
Step 18 -In a saucepan over medium heat, add the muscovado sugar, the remaining 4 tablespoons of the butter, and 1/2 cup of the heavy cream and stir to combine.
Step 19 -Cook the butter mixture until the butter is completely melted.
Step 20 -Increase the heat to medium-high and bring the butter mixture to a boil.
Step 21 -Boil the butter mixture, while stirring constantly, until the sugar has completely dissolved.
Step 22 -Add the remaining molasses to the sauce mixture and stir to combine.
Step 23 -Allow the sauce to bubble until thickened, about 2 minutes.
Step 24 -Transfer the sauce from the heat and allow it to cool for 1 minute.
Step 25 -Add the remaining heavy cream to the sauce and stir to combine.
Step 26 -Drizzle the pudding with the sauce.
Step 27 -Serve.
