Sticky Toffee Pudding

Sticky Toffee Pudding

from tastesbetterfromscratch.com
Dessert
45 min
12 servings
386 kcal / serving

This easy Sticky Toffee Pudding recipe is a deliciously gooey sponge cake drenched in warm toffee sauce. It can be made to cut and serve or as individual servings.

Ingredients

  • 8 ouncesmedjool dates* (, pitted (225 g))
  • 1 cupboiling water ((240 ml))
  • ⅓ cupbutter (, room temperature (75 g))
  • ⅝ cuplight brown sugar (, firmly packed (145 g))
  • 2 teaspoonsvanilla extract ((10 ml))
  • 2 largeeggs (, room temperature)
  • 2 tablespoonsmolasses ((30 ml))
  • 1 ⅝ cupsall-purpose flour ((200 g))
  • 1 ½ teaspoonsbaking powder ((6 g))
  • 1 teaspoonbaking soda ((5 g))
  • ¼ teaspoonsalt ((1.5 g))
  • ½ cupheavy whipping cream ((120 ml))
  • ½ cupbutter ((115 g))
  • ¾ cuplight brown sugar (, packed (160 g))
  • 1 pinchsalt
  • 2 tspvanilla extract ((10 ml))
  • chopped walnuts (, optional)

Directions

  1. 1

    Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.

  2. 2

    Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.

  3. 3

    Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.

  4. 4

    Sift together the flour, baking powder and salt, and then stir into the batter.

  5. 5

    Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).

  6. 6

    Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).

  7. 7

    Serve muffin cakes flat-side up, with warm toffee sauce on top.

Toffee sauce:

  1. 1

    Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.

  2. 2

    Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.

  3. 3

    Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.