Sticky Toffee Pudding – Sponge cake with toffee sauce.

Hello fellow food enthusiasts! Today, we're diving into a classic British dessert that's beloved for its rich flavors and irresistible texture. Thanks to the culinary brilliance of Donal Skehan, we bring you this foolproof Ultimate Sticky Toffee Pudding recipe, which will surely become a go-to dessert in your home. It's a sweet cake that's drenched in a luscious, sticky toffee sauce, making it the ultimate comfort food to indulge in. Gather your ingredients, and let's create this delectable treat that's perfect for any occasion, especially when served warm with a generous scoop of ice cream.

Ingredients:

For the Sticky Toffee Pudding:

- 1 cup softened butter, plus extra for greasing

- 1 cup light brown sugar

- 2 large eggs

- 2 tablespoons treacle (or molasses)

- 1/4 cup golden syrup (or corn syrup)

- 1 teaspoon vanilla extract

- 1 3/4 cups all-purpose flour

- 1 1/4 cups chopped dates

- 1 cup water

- 1 teaspoon bicarbonate of soda (baking soda)

For the Sauce:

- 1 cup heavy cream

- 1/2 cup butter

- 1/2 cup dark brown sugar

- 2 tablespoons treacle (or molasses)

- Pinch of sea salt

To Serve:

- Vanilla ice cream or whipped cream

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8-10

Equipment: Mixing bowls, hand mixer, saucepan, spatula, ovenproof baking dish

Instructions:

1. Preheat the oven to 350°F (180°C). Grease your baking dish with some butter and set aside.

2. In a mixing bowl, cream together the softened butter and light brown sugar until fluffy and light in color using a hand mixer.

3. Add the eggs one by one, ensuring each is fully incorporated before adding the next, to maintain a smooth batter.

4. Mix in the treacle, golden syrup, and vanilla extract until well combined.

5. Gradually sift and incorporate the flour into the wet mixture until fully blended.

6. In a saucepan over medium heat, add the chopped dates and a cup of water. Bring to a steady simmer, then stir in the bicarbonate of soda. The mixture will fizz and bubble—this reaction is key to achieving the pudding's texture.

7. Promptly mix the hot date mixture into the batter, starting with a small amount and then folding in the remainder until fully combined.

8. Pour the batter into the prepared baking dish, leveling it out so it cooks evenly.

9. Bake for about 25-30 minutes or until the pudding is springy to the touch and a toothpick inserted into the center comes out clean.

While the pudding bakes, make the toffee sauce:

1. In a saucepan over medium heat, combine heavy cream, butter, dark brown sugar, treacle, and a pinch of salt.

2. Stir until the ingredients are well combined and the sauce thickens to a creamy consistency.

3. Once the pudding is done, allow it to cool slightly before poking holes in it with a skewer.

4. Pour the toffee sauce over the pudding, letting it seep into the holes.

5. Serve the sticky toffee pudding warm with vanilla ice cream or whipped cream for an extra decadent touch.

Cooking Tips:

- For individual portions, you can divide the batter into greased muffin tins and adjust the baking time accordingly.

- If the sauce thickens too much upon cooling, gently reheat it before serving.

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This delightful recipe is brought to you by Donal Skehan. Be sure to check out his culinary adventures for more mouth-watering dishes at https://www.youtube.com/@donalskehan

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Sticky Toffee Pudding – Sponge cake with toffee sauce.