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Sticky Toffee Pudding with Butterscotch Sauce 😋🍮
Ingredients
For the Pudding:
1 cup chopped dates
3/4 cup boiling water
1 teaspoon baking soda
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Butterscotch Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
1/2 cup unsalted butter
1 teaspoon vanilla extract
Directions
Step 1: Prepare the Pudding
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish.
Combine Dates and Water: In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 15 minutes.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Date Mixture: Stir the date mixture into the batter until well combined.
Bake: Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the pudding to cool in the dish on a wire rack.
Step 2: Make the Butterscotch Sauce
Combine Ingredients: In a saucepan over medium heat, combine the brown sugar, heavy cream, and butter.
Boil and Stir: Bring to a boil, stirring constantly, until the sugar is dissolved and the sauce is smooth.
Add Vanilla: Remove from heat and stir in the vanilla extract.
Step 3: Serve the Pudding
Drizzle Sauce: Serve the warm pudding with the butterscotch sauce drizzled over the top.
Enjoy Your Sticky Toffee Pudding!
This is one of my favourite desserts 🤤
Cooking Time: 40 minutes
Total Time: 1 hour
Calories: 450 kcal per serving
Servings: 8 servings
#stickytoffeepudding
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