Sticky Toffee Pudding With Butterscotch Sauce

Recipe for Sticky Toffee Pudding With Butterscotch Sauce
Becky Luigart-Stayner



3/4 cup superfine sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
2 eggs
1-1/3 cups scone flour (see note below)
6 ounces dates, finely chopped
1 teaspoon baking soda


For pudding: Preheat oven to 300°F. Butter and flour an 8x6x2-inch baking dish or casserole.

In a bowl, combine sugar, butter, and vanilla. Using an electric mixer, beat on low until well mixed and creamy in color. Add eggs, one at a time, beating well after each. Fold flour into mixture.

Bring 1 cup water to a boil in a saucepan, add dates, return to boiling, and cook for 2 minutes. Remove from heat and add baking soda (adding it when mixture is on heat will cause it to rush over top of pan). Add dates and water to batter and mix well.

Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.



Makes 9 servings.


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Holy cow, that's a dessert

I've always wanted to try Sticky Toffee Pudding and holy cow. This is most luscious dessert I have have had. I poured cream on the side to cut the sweetness. But it is definitely a showstopper. I made the cake pan and it was nice and moist. I thought it was too watery but never made a true pudding before and it came out just right. Thank you!