Here’s a rich and indulgent Sticky Toffee Pudding with Butterscotch Sauce recipe:
Ingredients:
For the Sticky Toffee Pudding:
- 1 1/2 cups pitted dates, chopped
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Butterscotch Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
Step 1: Prepare the Sticky Toffee Pudding
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch (or similar) baking dish.
- Soak the dates: In a bowl, pour the boiling water over the chopped dates and sprinkle with baking soda. Let it sit for 10 minutes to soften.
- Make the batter: In a separate bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, and stir in the vanilla extract.
- Combine ingredients: Stir the softened date mixture (including the water) into the butter-sugar mixture. Gradually add the flour mixture and mix until combined.
- Bake: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Make the Butterscotch Sauce
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until it begins to bubble.
- Add the cream and stir constantly until the mixture thickens, about 3-4 minutes.
- Finish with vanilla and salt, then remove from heat.
Step 3: Serve
- Once the pudding is done baking, poke holes in the top with a skewer or fork, and pour half of the butterscotch sauce over the pudding while it’s still warm.
- Let it soak for a few minutes.
- Serve the pudding warm with extra butterscotch sauce drizzled on top and a scoop of vanilla ice cream or whipped cream.
Enjoy the sticky, sweet goodness!
