The splendid contrast of the sticky toffee pudding

Considered as one of the classic desserts of the United Kingdom, this sponge cake covered with a toffee sauce is usually served with custard or vanilla ice cream. It surprised me with its exciting mix of flavors, especially since I am not a coffee fan. It seems at first to be loaded with solid tones; however, allow yourself to slowly enjoy this dessert that will give you notes of dates contrasting with a voluptuous toffee sauce and the delicacy of the espresso flavor with each bite.

The recipe took a little time to prepare, but it was well worth it.

I prepared a dates puree, mixing and combining vanilla and espresso powder, providing a delicate and particular flavor to this dessert.

The main preparation is a standard cupcake, mixing sugar, butter, and eggs and adding the dry ingredients, flour, baking powder, and salt.

Two good tips for making it: Have your ingredients at room temperature, the butter, and eggs, as you get a better texture, and it is easier to cream and mix. In addition, do not overmix the dough. In all the same types of recipes, I have found that mixing to just combine is better to avoid tunneling (holes) inside the cakes.

The toffee sauce requires good attention to detail, as heavy cream, butter, corn syrup, and sugar are mixed and brought to a boil and to a temperature of 235 degrees F to give it the proper texture and flavor characteristic of this sauce.

It is best to serve the sauce warm on top of the pudding, as it gets too thick once cool. The toffee flavor and its velvety texture give the pudding a unique addition to combine with the dates-espresso taste and crumbliness.

Sticky toffee pudding is a lovely cake you cannot get enough of. Medjool dates make this classic British dessert particularly rich and tender.

Would you want to give it an Irish twist for St. Patrick’s Day? Add a splash of whiskey to the toffee sauce!