Dessert: United Kingdom – England – Sticky Toffee Pudding with Vanilla Cream

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 8 oz (225 g) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 tsp (5 ml) baking soda
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (120 ml) whole milk
- 1 tbsp (15 ml) molasses or treacle (optional, for deeper flavor)

Toffee sauce
- 1 cup (220 g) packed dark brown sugar
- 1/2 cup (113 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- Pinch of salt

Vanilla cream (pouring custard / crème anglaise)
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 large egg yolks
- 1/3 cup (67 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- Pinch of salt

Optional garnish
- Flaky sea salt
- Toasted chopped walnuts or pecans

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 8 x 8-inch (20 x 20 cm) baking dish and line the base with parchment if desired.
2. Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates, stir in the baking soda, and let sit 10 minutes to soften. Lightly mash or puree the mixture until mostly smooth; set aside to cool slightly.
3. In a bowl, cream the softened butter and 3/4 cup (150 g) packed dark brown sugar until light. Beat in the eggs one at a time, then stir in 1 tsp (5 ml) vanilla extract and the optional 1 tbsp (15 ml) molasses if using.
4. In a separate bowl, whisk together 1 1/4 cups (160 g) all-purpose flour, 1 tsp (4 g) baking powder, and 1/2 tsp (3 g) salt. Add the dry ingredients to the butter mixture alternately with 1/2 cup (120 ml) whole milk, beginning and ending with the dry ingredients. Fold in the cooled date mixture until evenly distributed.
5. Scrape the batter into the prepared baking dish, smoothing the top. Bake in the preheated oven until a skewer inserted into the center comes out clean and the top is springy, about 25–30 minutes. Remove from oven and keep warm.
6. While the pudding bakes, make the toffee sauce: in a saucepan over medium heat, combine 1 cup (220 g) packed dark brown sugar, 1/2 cup (113 g) unsalted butter, and 1 cup (240 ml) heavy cream. Stir until sugar dissolves, then bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Remove from heat and stir in 1 tsp (5 ml) vanilla extract and a pinch of salt.
7. Prepare the vanilla cream: in a small saucepan, warm 1 cup (240 ml) whole milk and 1/2 cup (120 ml) heavy cream until just below simmering. In a bowl, whisk 3 egg yolks with 1/3 cup (67 g) granulated sugar until pale. Temper the yolks by slowly whisking in a few tablespoons of the hot milk mixture, then pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F / 77°C); do not boil. Remove from heat, stir in 1 tsp (5 ml) vanilla extract and a pinch of salt, then strain through a fine sieve. Keep warm or chill slightly for serving.
8. To serve, cut the warm pudding into portions and spoon generous amounts of hot toffee sauce over each portion. Pour or ladle the vanilla cream alongside or over the pudding. Sprinkle with flaky sea salt and toasted nuts if desired.
9. Leftover pudding may be warmed and refreshed with extra toffee sauce and cream. Store cooled vanilla cream in the refrigerator for up to 2 days.