Indulge in the rich, comforting allure of Sticky Toffee Pudding, a beloved British dessert that captivates with its moist, date-infused sponge smothered in a luscious toffee sauce. Each bite is a symphony of flavors and textures, where the tender cake melts in your mouth while the decadent sauce adds a perfect balance of sweetness and richness. Whether enjoyed warm with a dollop of whipped cream or a scoop of vanilla ice cream, this dessert is a timeless treat that brings warmth and satisfaction to any occasion.

Why You'll Love it:

Decadent Flavors: Enjoy the luxurious combination of moist, date-infused cake and a rich, buttery toffee sauce that melts in your mouth with every bite.
Comforting Warmth: Perfectly suited for chilly evenings or cozy gatherings, this dessert offers a comforting warmth that soothes the soul.
Versatile Enjoyment: Whether served warm with cream or ice cream, or even cold as leftovers, Sticky Toffee Pudding is a dessert that delights in any serving style.
Timeless Appeal: Embrace a dessert that blends British tradition with irresistible sweetness, making it a favorite for both special occasions and everyday indulgences.

Ingredient Notes:

Mejool Dates: Soft and chewy dates prized for their natural sweetness, providing depth to the pudding. Typically soaked and blended into a paste before use.
Butter: Adds richness and a buttery flavor to both the pudding and the toffee sauce. Use unsalted butter to control the dish's saltiness.
Molasses: Provides a deep, caramel-like sweetness and rich brown color to the toffee sauce, enhancing its flavor profile.
Egg: Acts as a binding agent, ensuring a moist and tender texture for the pudding.
Vanilla Extract: Enhances the dessert with a warm, aromatic flavor that complements the sweetness of dates and molasses.
Flour: Forms the base of the pudding batter, providing structure and helping achieve the desired texture.
Baking Powder: A leavening agent that helps the pudding rise, contributing to its light and fluffy consistency.
Baking Soda: Interacts with acidic ingredients like molasses to aid in rising and subtly enhance flavor.
Heavy Cream: Enriches the toffee sauce with a creamy texture and luxurious mouthfeel.
Brown Sugar: Adds caramel notes and moistness to both the pudding and the toffee sauce.
Almond Extract: Introduces a hint of nutty sweetness that complements the overall flavor profile of the sticky toffee pudding.

Variations:

Nutty Variation: Add chopped nuts like pecans or walnuts to the pudding batter for added texture and flavor.
Spiced Variation: Mix in warm spices such as cinnamon, nutmeg, or ginger into the pudding batter for a spiced twist.
Fruit Variation: Fold in dried fruit such as raisins, cranberries, or chopped apricots into the pudding batter before baking for bursts of sweetness.
Chocolate Variation: Stir in chocolate chips or chunks into the pudding batter for a decadent chocolatey version of sticky toffee pudding.
Sauce Variations: Experiment with different sauces such as a salted caramel sauce, butterscotch sauce, or a rum-infused toffee sauce for a unique flavor experience.

How to Make Sticky Toffee Pudding:

Soften Dates:
- Bring a saucepan of water to a boil. Add dates, cover with a lid, and reduce heat to low. Simmer for 15 minutes until dates are soft and most of the liquid has been absorbed.
- Transfer softened dates and remaining liquid to a food processor. Blend until smooth to create a date puree.
Make Batter:
- In the bowl of a stand mixer fitted with a paddle attachment, combine room temperature butter, brown sugar, and molasses. Mix until creamy.
- Add egg and vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients, about ¼ cup at a time, until fully combined.
- Mix in the date puree until the batter is smooth and uniform.
Bake:
- Preheat oven to 350°F (175°C). Grease ramekins with butter.
- Fill each ramekin about ¾ full with the date batter.
- For 9oz ramekins, bake for 35-40 minutes. For smaller ramekins, check puddings around 25 minutes. A toothpick inserted into the center should come out clean when done.
Make Sauce:
- In a saucepan over medium-low heat, melt butter.
- Whisk in brown sugar until dissolved.
- Gradually pour in heavy cream, then add molasses and a pinch of salt.
- Simmer the sauce, stirring occasionally, for about 6 minutes until it thickens slightly.
- Remove from heat and stir in almond extract.
Finish and Serve:
- While the puddings are still warm, carefully level them and flip them onto serving plates.
- Brush the sides of each pudding with the prepared sauce.
- Serve with additional sauce poured over the top and accompany with ice cream, custard, or heavy cream.

Tips & Recipe Notes:

Choosing Dates: Use fresh and moist Medjool dates for the best flavor and texture in the pudding. If your dates are dry, you can soak them in hot water for 15-20 minutes before blending.
Blending Date Puree: Ensure the date puree is smooth and free of large chunks to evenly distribute sweetness throughout the batter.
Room Temperature Ingredients: To achieve a smooth batter, ensure your butter and egg are at room temperature before mixing. This helps them blend more easily and evenly.
Baking Time: Monitor the baking time closely, especially if using smaller ramekins, as baking times can vary. Insert a toothpick into the center to check for doneness; it should come out clean or with a few moist crumbs attached.
Making the Sauce: Stir the sauce constantly while simmering to prevent burning and ensure a smooth texture. Adjust the thickness of the sauce to your preference by simmering longer for a thicker consistency.
Serving Suggestions: Serve the sticky toffee pudding warm for the best experience. Pair with vanilla ice cream, whipped cream, or custard to balance the sweetness of the pudding and sauce.
Make-Ahead Option: You can prepare the puddings and sauce ahead of time. Reheat the puddings gently in the oven or microwave before serving, and warm the sauce on the stovetop, adding a splash of cream or milk to loosen if needed.
Storage: Store any leftover pudding and sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently before serving.
Variations: For a twist, add chopped nuts like pecans or walnuts to the batter or sprinkle over the top before baking. You can also add a hint of cinnamon or nutmeg to the batter for extra warmth.

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Recipe

Sticky Toffee Pudding

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Total Time 1 15

Course Dessert

Cuisine British

Servings

Calories 433 kcal

Equipment

Saucepan
Food Processor
Mixing Bowl
Stand Mixer with Paddle Attachment
2 9oz Ramekins

Ingredients

5 mejool dates pitted
¾ cup water
3 tablespoon butter-room temp
¼ cup brown sugar
1 tablespoon molasses
1 egg- room temp
½ teaspoon vanilla extract
¾ cup flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt

For Sauce:

½ stick butter
⅓ cup heavy cream
⅓ cup brown sugar
1 ½ teaspoon molasses
¼ teaspoon almond extract
Pinch salt

Instructions

Soften Dates:

Bring a saucepan of water to a boil. Add dates, cover with a lid, and reduce heat to low. Simmer for 15 minutes until dates are soft and most of the liquid has been absorbed.
Transfer softened dates and remaining liquid to a food processor. Blend until smooth to create a date puree.

Make Batter:

In the bowl of a stand mixer fitted with a paddle attachment, combine room temperature butter, brown sugar, and molasses. Mix until creamy.
Add egg and vanilla extract, mixing until well incorporated.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients, about ¼ cup at a time, until fully combined.
Mix in the date puree until the batter is smooth and uniform.

Bake:

Preheat oven to 350°F (175°C). Grease ramekins with butter.
Fill each ramekin about ¾ full with the date batter.
For 9oz ramekins, bake for 35-40 minutes. For smaller ramekins, check puddings around 25 minutes. A toothpick inserted into the center should come out clean when done.

Make Sauce:

In a saucepan over medium-low heat, melt butter.
Whisk in brown sugar until dissolved.
Gradually pour in heavy cream, then add molasses and a pinch of salt.
Simmer the sauce, stirring occasionally, for about 6 minutes until it thickens slightly.
Remove from heat and stir in almond extract.

Finish and Serve:

While the puddings are still warm, carefully level them and flip them onto serving plates.
Brush the sides of each pudding with the prepared sauce.
Serve with additional sauce poured over the top and accompany with ice cream, custard, or heavy cream.

Notes

Room Temperature Ingredients: To achieve a smooth batter, ensure your butter and egg are at room temperature before mixing. This helps them blend more easily and evenly.
Baking Time: Monitor the baking time closely, especially if using smaller ramekins, as baking times can vary. Insert a toothpick into the center to check for doneness; it should come out clean or with a few moist crumbs attached.
Making the Sauce: Stir the sauce constantly while simmering to prevent burning and ensure a smooth texture. Adjust the thickness of the sauce to your preference by simmering longer for a thicker consistency.
Serving Suggestions: Serve the sticky toffee pudding warm for the best experience. Pair with vanilla ice cream, whipped cream, or custard to balance the sweetness of the pudding and sauce.
Nutritional Information is an estimate only and will vary based upon specific ingredients and amounts used.

Nutrition

Calories: 433kcalCarbohydrates: 69.7gProtein: 5.1gFat: 16.4gSaturated Fat: 9.9gCholesterol: 83mgSodium: 477mgFiber: 2.7gSugar: 54.6g

Keyword sticky toffee pudding

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