Sticky Toffee Pudding With Butterscotch Sauce
This recipe makes the softest, most moist sticky toffee pudding you have ever tasted with a delicious and super simple 3-ingredient butterscotch sauce.
Equipment
- Saucepan
- Blender
- Hand whisk
- 7" square baking pan
Ingredients
Sticky Toffee Pudding
- 215 grams pitted dates weigh without the seed
- 100 ml water
- 2 eggs
- 185 grams packed brown sugar
- 50 grams brown butter, melted and cooled sub for 60 grams regular unsalted butter
- 200 grams all-purpose flour
- 1 tsp baking powder
- 3/4th tsp baking soda
- 1/2 tsp salt
Butterscotch Sauce
- 120 grams brown butter sub for 150 grams regular unsalted butter
- 265 grams packed brown sugar
- 210 ml liquid whipping cream/heavy cream use 190 ml cream if using regular butter instead of brown butter
Instructions
- Make the Date Puree: In a saucepan, add the dates and water and bring to a boil on high heat, then let it simmer on low heat for 10-15 minutes until the dates are soft, and most of the water has evaporated. Transfer the dates (with the remaining water) into a blender and blend until completely smooth. Let the date puree cool before using.215 grams pitted dates, 100 ml water
- Preheat the oven to 170 degrees Celsius and prepare the 7" square pan with parchment paper or butter.
- Combine the dry ingredients in a bowl - flour, baking powder, baking soda, and salt.200 grams all-purpose flour, 1 tsp baking powder, 3/4th tsp baking soda, 1/2 tsp salt
- Add eggs and brown sugar in a separate bowl and mix using a hand whisk until combined, 2-5 minutes. Add the melted butter and mix again until combined.2 eggs, 185 grams packed brown sugar, 50 grams brown butter, melted and cooled
- Add the dry ingredients to the batter in 3 parts and fold them in using a silicone spatula until fully combined.
- Once the dry ingredients are fully mixed into the liquid ingredients, add the cooled date puree and fold it into the batter using a silicone spatula until combined. Transfer the batter to the prepared pan and bake for 25-30 minutes, until the pudding is set in the center but still soft. A toothpick should come out with a few crumbs. While the pudding bakes, make the butterscotch sauce.
- Make the Butterscotch Sauce: Add all the ingredients to a saucepan and cook on medium-high heat while stirring until the butter melts. Once the sauce starts boiling, bring the heat down and let it simmer for 60-90 seconds until the sauce thickens. Take off the heat and blend immediately.120 grams brown butter, 210 ml liquid whipping cream/heavy cream, 265 grams packed brown sugar
- Once the pudding is baked, poke holes in it using a fork and pour a generous amount of sauce while the cake is still hot. Let the cake soak in the sauce for 30 minutes before serving. PS: Don't forget to save some sauce for serving!
- Serve warm with ice cream and extra butterscotch sauce.
Notes
Storage:
- This sticky toffee pudding can be stored for up to 3 days in an airtight container in the refrigerator. Remember to heat it before serving.
- The butterscotch sauce can be stored for up to 10 days in an airtight container in the refrigerator and can be made ahead. If the sauce gets thick, heat it in the microwave before serving to soften it.