Best Sticky Toffee Pudding Ever
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Best Sticky Toffee Pudding Ever
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Best Sticky Toffee Pudding Ever is a rich, moist, cake with an amazing buttery toffee sauce, baked as bites or in a pan, this easy recipe won't disappoint!
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Ingredients
Sticky Toffee Pudding Bites
- 1 cup all-purpose flour plus 3 tablespoons
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup dates pitted
- 1 ¼ cups water boiling
- ¼ cup butter room temperature
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla
Toffee Sauce
- ½ cup butter room temperature, unsalted
- ½ cup heavy cream 35% fat
- 1 cup brown sugar packed
- 1 oz brandy or rum, if desired, more or less to taste
- 1 cup pecans or walnuts, chopped, if desired
For serving
- 1 cup heavy cream whipped or storebought whipped cream or ice cream - 35 %
Instructions
- Preheat oven to 350 degrees.
- Prepare a 6 hole muffin pan with butter or a round or square baking dish. Set aside.
- Get out all of your ingredients and get ready to make this AMAZING dessert!
- Sift the flour and baking powder onto a sheet of parchment paper. Set aside.
- Chop the dates fine.
- Place in a small bowl and add the boiling water and baking soda. Set aside.
- Place butter and sugar into a mixing bowl.
- Using a handheld or stand mixer, beat the butter and sugar until light and fluffy.
- Add the egg and vanilla.
- Beat until well blended.
- Gradually beat in the flour mixture.
- Add the date mixture to the batter and fold in until blended with a rubber spatula.
- Pour into your prepared baking dish or pan.
- Bake until pudding is set and firm on top, about 20 minutes for the bites and around 35 minutes for the cake.
- Remove from oven and place on to a wire rack.
Toffee Sauce
- While the pudding is baking you have to make the toffee sauce.
- Combine the butter, heavy cream and brown sugar in a medium sized saucepan.
- Heat until boiling. Stir constantly.
- Boil gently over medium low heat until mixture is thickened, about 8 minutes.
- Preheat your oven to broil.
- Spoon about ⅓ cup of the sauce over top of the pudding. Spread out as evenly as possible on top.
- Place pudding under the broiler until the topping is bubbly, about 1 minute.
- Serve immediately into dessert bowls.
- Drizzle with toffee sauce and top with a spoonful of ice cream or whipped cream if desired. Enjoy!
- Store any leftovers covered in an airtight container in your fridge until desired.
Notes
- I wish to thank the newest member of the KitchenDivas team, Marilyn from Halifax, Nova Scotia, Canada. This recipe has been adapted from the book below.
- Page 42, Salmon Recipe Book Series, Sevenoaks, Kent, England
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