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- 200g (7 oz) Medjool dates, pitted and chopped - 100g (3.5 oz) unsalted butter, softened - 150g (3/4 cup) brown sugar, packed - 200g (1 ½ cups) all-purpose flour - 100g (3.5 oz) heavy cream - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1 teaspoon baking powder - A pinch of salt - Additional heavy cream This recipe for caramel sticky toffee pudding uses simple, everyday ingredients. Medjool dates give a rich flavor. They also add natural sweetness and moisture. Softened unsalted butter makes the pudding tender. Brown sugar adds depth and a slight caramel note. All-purpose flour helps bind everything together. The additional ingredients make the pudding creamy and rich. Heavy cream provides a luscious texture. Eggs bind the batter and add richness. Vanilla extract enhances the flavor. Baking soda and powder help the pudding rise. A pinch of salt balances the sweetness. If you want extra indulgence, add more heavy cream when serving. It makes a lovely drizzle on top. The combination of these ingredients creates a warm, comforting dessert that everyone will love. To start, you need to soak the Medjool dates. First, chop them into small pieces. In a bowl, mix the chopped dates with one teaspoon of baking soda. Then, pour 300ml of boiling water over the dates. Let them soak for about 15 minutes. This softens the dates and brings out their sweet flavor. Next, we make the batter. In a large bowl, cream 100g of softened unsalted butter with 150g of packed brown sugar. Use an electric mixer for this step. Mix until the mixture is light and fluffy. Now, add two large eggs one at a time. Mix well after each egg. Don’t forget to add one teaspoon of vanilla extract for extra flavor. Once your wet ingredients are mixed, it’s time to add the dry ones. Gradually sift in 200g of all-purpose flour, one teaspoon of baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined. Now, fold in the soaked date mixture with its water into the batter. Make sure everything is mixed well and evenly. For baking, preheat your oven to 180°C (350°F). Grease and line a 9-inch square baking dish with parchment paper. Pour the batter into the dish and smooth the top. Bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, your pudding is ready. While the pudding bakes, you can prepare the caramel sauce. In a saucepan, combine 100g of heavy cream, 150g of brown sugar, and 60g of unsalted butter. Cook over medium heat. Stir occasionally until the mixture becomes smooth and thick, which takes about 5 to 7 minutes. When done, remove it from heat. Once the pudding is out of the oven, let it cool for 10 minutes. Then, pierce the top all over with a skewer. Pour half of the caramel sauce over the pudding, allowing it to soak in. Serve warm, with the rest of the caramel sauce drizzled on top. If you like, add a dollop of cream for extra richness. Choosing the right dates Use Medjool dates for this recipe. They are soft and sweet. Their rich flavor adds depth to the pudding. If you can't find Medjool, look for other soft dates. Avoid dry or hard dates, as they won't blend well. Mixing techniques for fluffiness When you cream the butter and brown sugar, mix until it’s light. This process adds air, making the pudding fluffy. Add eggs one by one, mixing after each. This helps create a smooth batter that rises nicely. How to avoid lumps To keep your caramel smooth, stir constantly. Heat the cream, brown sugar, and butter together. If lumps form, lower the heat and whisk well. Removing the pan from the heat can help too. Tips for the perfect consistency Cook the sauce until it thickens slightly. This usually takes 5-7 minutes. If it's too thin, let it cook longer. If it's too thick, add a splash of cream to loosen it. Best garnishes for serving Top the pudding with a dollop of cream. This adds a rich layer of flavor. You can also sprinkle chopped nuts on top. They add crunch and contrast to the soft pudding. Temperature and plating tips Serve the pudding warm for best taste. Drizzle the caramel sauce on top just before serving. It looks lovely and adds extra sweetness. Use a nice plate to showcase your dessert. {{image_2}} You can make a vegan version of caramel sticky toffee pudding. Replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This simple swap keeps the pudding moist and delicious. If you need a gluten-free option, use almond flour or a gluten-free blend. Almond flour adds a nice nutty flavor. A gluten-free blend often includes rice flour and tapioca starch. Both options keep the pudding rich and fluffy without gluten. To make your pudding unique, add spices like cinnamon or nutmeg. These spices bring warmth and depth to the dish. You can also flavor the caramel. Try adding a splash of bourbon or rum for a rich taste. Alternatively, a hint of orange zest brightens the flavor profile. These little changes make your dessert stand out. To store your caramel sticky toffee pudding, let it cool completely. This step keeps moisture in check. Wrap the pudding tightly in plastic wrap or foil. You can also place it in an airtight container. This method helps to keep it fresh. If you plan to eat it later, store it in the fridge. This dessert can dry out, so proper wrapping is key. When you are ready to enjoy your pudding again, you can reheat it. The best method is in the oven. Preheat your oven to 150°C (300°F). Place the pudding in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat for about 15-20 minutes. You can also use a microwave. Place a slice on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds, checking every 10 seconds. Your caramel sticky toffee pudding can last for up to five days in the fridge. Make sure it is well-wrapped or in an airtight container. If you want to keep it longer, freeze it. In the freezer, it can last for about three months. Just remember to wrap it well to avoid freezer burn. When you’re ready to eat it, thaw it in the fridge overnight before reheating. Serve sticky toffee pudding warm. It pairs well with extra caramel sauce. I like to add a dollop of heavy cream on top. You can also use vanilla ice cream for a cold twist. The warm and cold mix makes each bite special. A sprinkle of sea salt can enhance the flavor too. Yes, you can make sticky toffee pudding a day or two in advance. Bake it, let it cool, and store it covered. When ready to serve, reheat it in the oven. Pour warm caramel sauce over it just before serving. This keeps the flavors rich and delicious. To store leftovers, cover the pudding tightly with plastic wrap. Keep it in the fridge for up to three days. For longer storage, you can freeze it. Just slice it into pieces and wrap each slice well. When you want some, thaw it overnight in the fridge. Sticky toffee pudding is a delightful treat made with simple ingredients like Medjool dates and butter. We covered how to prepare the pudding, from soaking dates to making a creamy batter. I also shared tips for the best caramel sauce and variations for vegan and gluten-free options. Enjoy this dessert warm with proper storage for freshness. You can wow your friends and family with your skills. Try it out and impress everyone with your flavorful pudding today!

Caramel Sticky Toffee Pudding

Indulge in the ultimate dessert experience with this Decadent Caramel Sticky Toffee Pudding recipe! Made with luscious Medjool dates and topped with a rich caramel sauce, this heavenly treat is perfect for any occasion. With simple ingredients and easy-to-follow steps, you'll have a warm, gooey pudding that melts in your mouth. Click through to discover the full recipe and treat yourself to a slice of delight!
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Ingredients
  

200g (7 oz) Medjool dates, pitted and chopped

1 teaspoon baking soda

300ml (10 fl oz) boiling water

100g (3.5 oz) unsalted butter, softened

150g (3/4 cup) brown sugar, packed

2 large eggs

200g (1 ½ cups) all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

A pinch of salt

100g (3.5 oz) heavy cream

150g (5.5 oz) brown sugar (for sauce)

60g (¼ cup) unsalted butter (for sauce)

Additional cream for serving (optional)

Instructions
 

Preheat your oven to 180°C (350°F). Grease and line a 9-inch square baking dish with parchment paper.

    In a bowl, combine the chopped Medjool dates and baking soda. Pour the boiling water over the dates and let them soak for about 15 minutes until they soften.

      In a separate mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until it becomes light and fluffy.

        Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

          Gradually sift in the flour, baking powder, and salt, folding gently until just combined.

            Fold the date mixture (along with the soaking water) into the batter until completely incorporated.

              Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                While the pudding is baking, prepare the caramel sauce. In a saucepan, combine the heavy cream, brown sugar, and butter over medium heat. Stir occasionally until the mixture is smooth and begins to thicken (about 5-7 minutes). Remove from heat.

                  Once the pudding is done, let it cool for 10 minutes, then pierce the top all over with a skewer. Pour about half of the caramel sauce over the pudding, allowing it to soak in.

                    Serve warm, drizzled with the remaining caramel sauce and a dollop of cream, if desired.

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 8