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Rhubarb and Date Sticky Toffee Pudding Recipe

Rhubarb and Date Sticky Toffee Pudding

Welcome to a delightful journey into the world of desserts with our irresistible Rhubarb and Date Sticky Toffee Pudding. This sumptuous pudding is a perfect blend of sweet and tangy flavors, combining the rich caramel notes of sticky toffee with the tartness of rhubarb and the natural sweetness of dates.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding
  • 200 g pitted dates chopped
  • 250 ml boiling water
  • 1 tsp baking soda
  • 150 g rhubarb chopped
  • 100 g unsalted butter softened
  • 150 g brown sugar
  • 2 large eggs
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch salt
For the Toffee Sauce
  • 150 g brown sugar
  • 100 g unsalted butter
  • 200 ml double cream
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Baking Dish
  • Skewer
  • Saucepan

Method
 

  1. Step 1: Preheat your oven to 180°C (350°F). Grease and line your baking dish with parchment paper.
  2. Step 2: In a medium bowl, combine the chopped dates with 250ml of boiling water. Stir in the baking soda and set aside to cool.
  3. Step 3: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
  5. Step 5: Stir in the cooled date mixture along with the vanilla extract and chopped rhubarb.
  6. Step 6: In another bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
  7. Step 7: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
  8. Step 8: Pour the batter into your prepared baking dish and smooth the top.
  9. Step 9: Bake for 30-35 minutes, testing for doneness with a skewer.
  10. Step 10: Prepare the toffee sauce by combining brown sugar, unsalted butter, and double cream in a saucepan over medium heat until smooth. Stir in the vanilla extract.
  11. Step 11: Allow the pudding to cool slightly, then drizzle with warm toffee sauce before serving.

Notes

Ensure your dates are fresh and soft for the best flavor and texture. This pudding can be reheated and enjoyed for days.