Sticky Toffee Pudding with Butterscotch Sauce
I love making this classic Sticky Toffee Pudding at home. It's a traditional dessert that's perfect for any occasion.
I love making this classic Sticky Toffee Pudding at home. It's a traditional dessert that's perfect for any occasion.
- 2 teaspoons baking soda
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon vanilla extract
- 2 cups dates coarsely chopped & pitted
- 2-1/2 cups water
- 1-2/3 cups sugar
- 1/2 cup butter softened
- 3-1/4 cups all-purpose flour
- butterscotch sauce:
- 7 tablespoons butter cubed
- 2-1/4 cups brown sugar packed
- 1 cup half-and-half cream
- 1 tablespoon brandy
- whipped cream optional[x]convenient & affordablethere’s no need to sacrifice flavor and quality with land o' lakes ⮠whipped light creamsee more recipes >
- Carbohydrate 114.29389756893 g
- Cholesterol 193.255017399804 mg
- Fat 50.4840206046329 g
- Fiber 2.87406251614292 g
- Protein 7.5207778816645 g
- Saturated Fat 31.2563334812949 g
- Serving Size 1 1 (288g)
- Sodium 813.739416734511 mg
- Sugar 111.419835052787 g
- Trans Fat 3.76470464680714 g
- Calories 921 calories
Step-by-step
- In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack.
- Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
When operating on a strict grocery budget, imported confections often present an unnecessary expense. This dessert utilizes inexpensive dried fruit to achieve its characteristic density without requiring specialty imports. Simmering pitted dates in water softens them efficiently, transforming a standard pantry staple into a rich fruit base.
The Role of Dried Versus Fresh Fruit in Baking
Dried dates provide concentrated sugars and structural integrity that fresh stone fruits cannot replicate in this application. Rehydrating the fruit with boiling water initiates a softening process, while the subsequent addition of baking soda reacts with the natural acids in the dates. This chemical reaction breaks down the plant fibers, yielding a remarkably tender crumb without necessitating additional dairy fats in the batter. When creaming the butter and sugar, beat until the mixture turns pale yellow and increases visibly in volume to incorporate maximum air.
- If the butterscotch sauce separates during boiling, whisk in a tablespoon of warm water vigorously to re-emulsify the fats.
- Bake the sponge at 350 degrees Fahrenheit until a wooden toothpick inserted into the center emerges without wet batter clinging to it.
- Store leftover cake tightly wrapped at room temperature for up to two days, or refrigerate for up to five days.
