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Sticky Toffee Pudding with Vanilla Cream Sauce

Sticky Toffee Pudding with Vanilla Cream Sauce: A Must-Try Delight!

  • Author: Chef Hicham
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful Sticky Toffee Pudding made with chopped dates and served with a creamy vanilla sauce.

Ingredients

Scale
  • 2 cups chopped pitted dates
  • 1 ½ cups boiling water
  • 1 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup softened unsalted butter
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped pecans (optional)
  • 1 cup heavy whipping cream
  • ½ cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • A pinch of sea salt

Instructions

  1. Preheat your oven to 350°F and lightly grease an 8-inch square baking pan.
  2. In a small saucepan, combine the chopped dates with boiling water and let sit for about 10 minutes.
  3. Stir in the baking soda and set aside to cool.
  4. In a separate bowl, combine the flour, baking powder, and sea salt.
  5. In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
  6. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  7. Mix in the vanilla extract.
  8. Gradually incorporate the dry ingredients into the butter mixture, alternating with the cooled date mixture, starting and finishing with the flour.
  9. If desired, fold in the chopped pecans.
  10. Pour the batter into the prepared baking pan and spread it evenly.
  11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  12. While the cake is baking, prepare the creamy vanilla drizzle by mixing the heavy whipping cream, brown sugar, vanilla extract, and a pinch of sea salt in a saucepan over medium heat.
  13. Stir continuously until the sugar has dissolved and the mixture is warm, about 5 minutes, avoiding a boil.
  14. Once the cake is finished baking, allow it to cool in the pan for 10 minutes before cutting it into squares.
  15. Serve warm, generously drizzled with the creamy vanilla sauce.

Notes

  • Serves 8.
  • For a nut-free version, omit the chopped pecans.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 square
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: Sticky Toffee Pudding, Vanilla Cream Sauce, Dessert

Find it online: https://nannyisrecipes.com/sticky-toffee-pudding-vanilla-cream-sauce-recipe/