Sticky Toffee Pudding with Salted Caramel Sauce

A rich and decadent sticky toffee pudding, soaked in a luscious toffee sauce and drizzled with homemade salted caramel for ultimate indulgence.

Prep Time

20 minutes

Total Time

60 minutes

Calories

844 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.83/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

225gPitted Dates(chopped)

£2.50

1teaspoonBaking Soda

£0.05

200mlBoiling Water

100gUnsalted Butter(softened)

£1.25

175gGranulated Sugar

£0.30

2Eggs(large)

£0.70

200gAll-Purpose Flour

£0.20

1teaspoonBaking Powder

£0.05

0.3teaspoonSalt

£1.25

100gUnsalted Butter(for sauce)

£1.25

200mlHeavy Cream(for sauce)

£1.50

175gDark Brown Sugar(for sauce)

£0.40

0.5teaspoonSalt(for salted caramel)

£1.25

150gGranulated Sugar(for salted caramel)

£0.30

Total Cost

£11.00

£1.83 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking dish.
2.
In a bowl, combine chopped dates and baking soda. Pour boiling water over the dates and baking soda. Let stand for 10 minutes, stirring occasionally.
3.
In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
4.
Beat in the eggs one at a time, then stir in the date mixture. Mix well.
5.
In a separate bowl, whisk together flour, baking powder, and salt.
6.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8.
While the pudding is baking, make the toffee sauce. In a saucepan over medium heat, combine butter, heavy cream, and brown sugar.
9.
Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce is smooth. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened.
10.
For the salted caramel sauce: In a heavy-bottomed saucepan, heat granulated sugar over medium heat, without stirring, until it melts into a golden amber caramel. Gently swirl the pan occasionally to ensure even melting. Be patient, this can take a few minutes.
11.
Once the sugar is completely melted and amber-colored, carefully pour in the heavy cream (it will bubble vigorously). Whisk constantly until smooth.
12.
Remove from heat and stir in butter and salt until melted and fully incorporated. Let cool slightly. If it seizes, place back on low heat and stir until smooth. Store in an airtight container in the fridge. Microwave slightly before serving if chilled.
13.
Once the pudding is out of the oven, poke holes all over the top with a skewer or fork.
14.
Pour half of the toffee sauce over the warm pudding. Let it soak in for about 10 minutes.
15.
Cut the pudding into squares and serve warm. Drizzle with remaining toffee sauce and generously drizzle with the salted caramel sauce. Serve with vanilla ice cream or whipped cream, if desired.

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My Notes

Nutrition Information

Nutrition per serving (216g)

844 kcal / 3531 kJ

Carbs

105.6g

41% of RDA

Fat

44.2g

63% of RDA

Protein

6.7g

13% of RDA

Detailed Breakdown

Fibre

2.6 g

9% of RDA

Sugar

81.5 g

91% of RDA

Sodium

420 mg

18% of RDA

Saturated Fat

27.5 g

138% of RDA

Chef's Tips

For a richer flavor, use dark muscovado sugar instead of brown sugar in the sauce.

If you don't have heavy cream, you can use half-and-half, but the sauce may not be as thick.

The toffee sauce can be made ahead of time and reheated before serving.

Adding a splash of rum or brandy to the toffee sauce will enhance the flavor.

Be careful when making caramel as the melted sugar is very hot.

Cooking Equipment

Oven

Saucepan

Mixing Bowls

Baking Dish (approx. 8x8 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use dark muscovado sugar instead of brown sugar in the sauce.

If you don't have heavy cream, you can use half-and-half, but the sauce may not be as thick.

The toffee sauce can be made ahead of time and reheated before serving.

Adding a splash of rum or brandy to the toffee sauce will enhance the flavor.

Be careful when making caramel as the melted sugar is very hot.

Sticky Toffee Pudding with Salted Caramel Sauce

Ingredients

Instructions