Description
Indulgent Sticky Date Pudding with Toffee Sauce brings classic Australian dessert comfort straight to your kitchen. Warm, rich caramel notes dance with moist date-infused cake, creating a luxurious sweet experience that delights senses with each spoonful.
Ingredients
Scale
Sticky Date Pudding Ingredients:
Main Ingredients:
- 340 grams (12 ounces) dates, pitted and roughly chopped
- 125 grams (4.4 ounces) unsalted butter, room temperature
- 1 ¼ cups (156 grams) flour
- 2 eggs, room temperature
Wet Ingredients:
- 1 ¾ cups (414 milliliters) water
- ⅓ cup (67 grams) white sugar
- 1 teaspoon vanilla extract
- 150 milliliters (⅔ cup) heavy cream
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
Toffee Caramel Sauce Ingredients:
Main Ingredients:
- 100 grams (3.5 ounces) unsalted butter
- 150 grams (5.3 ounces) dark brown sugar
- 150 milliliters (⅔ cup) heavy cream
Flavoring Ingredients:
- 3 tablespoons golden syrup (or corn syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Gently simmer chopped dates in water until soft and plump, creating a rich, moist base for the pudding.
- Remove from heat and introduce baking soda, which will cause a dramatic foaming reaction, helping to break down the dates and create a smoother texture.
- Cream butter and sugar using an electric mixer until the mixture transforms into a light, airy consistency that appears almost cloud-like.
- Incorporate eggs individually, ensuring each is fully integrated before adding the next, then blend in vanilla extract for a subtle aromatic depth.
- Gradually fold in flour and salt, alternating with the warm date mixture to maintain the batter’s delicate structure.
- Gently mix in baking powder to ensure a final lift and lightness to the pudding.
- Prepare a baking vessel by thoroughly greasing an 8-inch square pan or individual ramekins to prevent sticking.
- Transfer the batter into the prepared pan, spreading evenly to create a smooth, consistent surface.
- Bake in a preheated oven until the pudding turns golden brown and a inserted skewer emerges clean, indicating perfect doneness.
- Craft the toffee sauce by melting butter, brown sugar, golden syrup, and vanilla together, creating a rich, glossy base.
- Finish the sauce by introducing heavy cream and a whisper of salt, stirring until the mixture becomes silky and luxurious.
- While the pudding is still warm, puncture the surface with multiple holes to allow the toffee sauce to penetrate deeply.
- Drench the pudding with three-quarters of the prepared sauce, letting it soak and infuse every crevice with caramel richness.
- Serve the pudding warm, accompanied by the reserved sauce and a generous scoop of cold vanilla ice cream for a contrasting temperature experience.
Notes
- Swap regular flour with gluten-free flour blend for a celiac-friendly version, ensuring the texture remains soft and moist.
- Use alternative milk like almond or oat milk to reduce dairy content without compromising pudding’s richness.
- Create a vegan adaptation by replacing eggs with mashed bananas or commercial egg replacer, maintaining the pudding’s signature dense texture.
- Toast chopped nuts like pecans or walnuts and sprink
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg