a sticky toffee pudding to warm your soul
it's cold out, and this dessert is magic 🍯✨
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Happy New Year! It’s been a minute, but I’m back with an all time favorite recipe. I’ve been making Sticky Toffee Pudding as a winter tradition for about three years, and now I can’t imagine beginning the year without one! As you may know, STP doesn’t contain any actual pudding (as is the case with many British desserts) and is instead a cake made with dates, molasses, and caramel sauce. It sounds like it could be rather plain, but I assure you there are layers of depth you wouldn’t expect in such a simple dessert! Even as a known caramel hater, Sticky Toffee Pudding has climbed to the top of my favorite dessert list. You might just find a new favorite here too!
Recipe adapted from Nigella Lawson’s version.
Ingredients for Cake:
8 ounces dates (pitted & chopped)
1 cup boiling water
1 earl grey tea bag
1 teaspoon baking soda
6 tablespoons salted butter (room temperature)
2 tablespoons molasses
¼ cup dark brown sugar
2 large eggs (room temperature)
1¼ cups all-purpose flour
2 teaspoons baking powder
Ingredients for Sauce:
10 tablespoons salted butter
1½ cups dark brown sugar
1 tablespoon black molasses
1 cup heavy cream
Instructions:
Preheat oven to 350°F. Grease a 9x9 baking pan (glass or ceramic preferred) with butter or baking spray.
Boil 1 cup of water and steep the earl grey tea to package directions. Prepare your dates by removing pits and chopping into rough pieces, or if you’re lucky, you’ll have found pre-chopped dates. Pour tea over the dates and add in the baking soda. Set aside for at least 10 minutes while you prepare the other ingredients.
With a mixer, cream together the butter and brown sugar, about three minutes or until relatively smooth. Add in molasses. Then, once combined, add the eggs until well mixed.
Slowly add in the flour and baking powder, mixing until just combined.
Then, with a fork, stir your date mixture and break up any large chunks. The dates will have softened significantly. Add them into the mixer as well and continue mixing for about another minute.
Pour the batter into your greased baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
To make the sauce, combine butter, molasses, and sugar over low heat in a saucepan. Stir continuously, and once melted, add in the cream. Continue to stir until the sauce begins to bubble, then take it off the heat.
Once the cake is out of the oven, poke it all over with a toothpick and pour the caramel sauce over the top. You may have some sauce left over if your baking dish is on the shallow end. Extra sauce can be stored in the fridge and reheated once cooled.
Allow to cool for about 20 minutes before diving in.
TIP: Although it’s best right after baking, this pudding does keep well in the fridge. I do insist you always serve it warm, so be sure to microwave those 2nd day slices!
And that’s it! I hope this recipe finds you well, and that your 2024 is filled with comfort, warmth, and sweetness!
Bonus Find: I ordered this chopper on a whim after seeing countless people rave about it. I thought it would be kind of goofy or gimmicky, but I have to admit, it makes cutting things like onions and salad toppings a breeze! 🥗
What’s your favorite kitchen gadget?
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