Description
This Sticky Toffee Pudding is a rich and moist dessert made with pitted Medjool dates and served with a decadent toffee sauce.
Ingredients
Scale
- 6 ounces pitted Medjool dates (about 1 cup or 8–10 dates, chopped)
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3/4 cup (150g) granulated sugar
- 6 Tablespoons salted butter (softened)
- 2 large eggs
- 1 1/4 cups (176g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) dark brown sugar (packed)
- 1/2 cup salted butter
- 1/2 cup heavy whipping cream
- 1 pinch coarse kosher salt
Instructions
- Preheat the oven to 350°F. Spray 6 individual ramekins or mugs or 9 cups of a muffin tin with cooking spray.
- Combine the chopped dates, boiling water, baking soda and vanilla in a bowl (or just put them together in a food processor to chop the dates) and let the dates soak for 15 minutes.
- In a separate bowl, combine the butter and sugar. Beat well using a mixer until light and fluffy, 2-3 minutes. Add the eggs and mix well to combine.
- Add the flour, baking powder and salt and stir just until combined. Do not overmix.
- Fold in the dates and water just until combined, but do not overmix.
- Divide the batter evenly between the ramekins, mugs, or muffin cups, then bake for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean and the top springs back at your touch. Don’t overbake.
- In a medium saucepan, combine the brown sugar and butter over medium heat. Cook and stir until the butter and sugar melt together, then lower heat to a simmer add the cream and salt, stirring and cooking for 5 minutes until the sauce thickens slightly.
- To serve, place one cake on each serving plate and top with toffee sauce and a little cream or vanilla ice cream.
Notes
- This recipe can be easily doubled for larger gatherings.
- Be careful not to overmix the batter to ensure a light texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg