This British classic has a date-filled sponge cake and rich toffee sauce. Enjoy sticky toffee pudding with vanilla ice cream or alone! Famous British sticky toffee pudding is made with dense sponge cake and toffee sauce. The US has nothing like this sponge cake. Sugar, molasses, and dates thicken and sweeten the batter.
INGREDIENTS
– 1 pie crust (homemade or store bought)– 1 ½ cups granulated sugar (300 grams)– 2 tablespoons all-purpose flour (16 grams)– ¼ teaspoon salt– ¼ teaspoon ground nutmeg
INGREDIENTS
– 1 cup buttermilk at room temperature (240 ml)– ½ cup unsalted butter melted and slightly cooled (1 stick; 115 grams)– 3 large eggs at room temperature and lightly beaten– 2 teaspoons pure vanilla extract– 1 tablespoon fresh lemon juice (15 ml)
Directions
Heat the oven to 400°F (204°C). Roll the pie dough to 12 inches. Transfer to a 9-inch pie plate, gently fit, and trim or tuck excess dough.
1
Refrigerate the pie plate and dough for 15–20 minutes while the oven heats. After preheating the oven, take the pie plate out of the fridge, decorate the edges, and line the bottom and sides with foil or parchment. Press beans or pie weights against sides.
2
Bake 15 minutes with pie weights until crust edges are lightly browned. Store-bought thin pie crusts may bake faster. Bake 15 minutes with pie weights until crust edges are lightly browned. Store-bought thin pie crusts may bake faster.
3
After baking, carefully remove the parchment paper and pie weights. Return to the oven for 5–6 more minutes to set the crust bottom. Cool on a wire rack after removing from the oven while making the filling.
4
Reduce oven temperature to 350°F (180°C). Mix sugar, flour, salt, and nutmeg in a large bowl. Add buttermilk, melted butter, eggs, vanilla extract, and lemon juice and whisk until smooth.
5
Fill the half-baked pie crust. Put the pie in the oven carefully. Bake the pie crust on a baking sheet before adding filling if needed. Bake 40–50 minutes until centre is mostly set. Remove from oven and cool on a wire rack.