Sticky Toffee Pudding
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.
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
Tried this recipe?Let me know how it was!