English Sticky Toffee Pudding
User Reviews
4.4
English Sticky Toffee Pudding
Description
English Sticky Toffee Pudding is a traditional dessert made by soaking chopped dates in boiling water, which softens them before combining into a batter with flour, egg, brown sugar, and avocado oil. The batter is baked in a muffin tin to yield moist individual puddings with a tender crumb. The richness from the dates and sugars gives the cake a distinctive soft sweetness that contrasts well with the caramel sauce poured on top.
The homemade caramel sauce cooks brown sugar, cream, butter, and salt until smooth and amber-colored, adding a creamy, buttery sweetness to the pudding. This sauce is spooned warm over the cooled puddings just before serving to enhance the moist, sticky texture.
This dessert is well suited for serving at the end of a meal or as a cozy treat on colder days. It can be accompanied by custard or cream to add cooling balance to the sticky sweetness. The pudding stores well at room temperature for a couple of days and can be refrigerated for longer, with reheating recommended to regain its warm softness.
Dates should be pitted and chopped finely for even distribution, and Medjool dates or any large moist variety work best. Use a toothpick test to confirm the pudding’s doneness after baking. Cooling on a wire rack prevents sogginess.
Ingredients
- 9 large dates pitted and finely chopped
- 1 cup water boiling
- ⅔ cup brown sugar
- 1 ⅓ cup flour
- 1 egg
- 1 tablespoon avocado oil
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- salt pinch
- cooking spray
- cacao powder for dusting muffin tin cavities
For The Homemade Caramel
- ½ c brown sugar
- ⅔ c heavy cream
- ¼ c butter
- salt pinch
Instructions
- Preheat the oven to 355 F, spray muffin tin cavities with a thin coating of cooking spray and dust with some flour or cocoa powder.
- In a medium bowl pour boiling water over chopped dates and sprinkle with baking soda. Mix well.
- In a large bowl combine avocado oil, sugar and egg. Give it a whisk.
- In a separate medium bowl sift together flour, baking powder and salt and add everything to the egg and sugar mixture. Mix well, add softened dates and mix again.
- Divide the batter equally among the muffin tin cavities, cover with a foil and bake for 25 minutes until toothpick comes out clean.
- Take puddings out of the oven, carefully remove from the muffin tin and cool on the wire rack.
For The Homemade Caramel
- Put a small pot on a high heat, add sugar, heavy cream, butter and a pinch of salt and mix the ingredients. Wait until sugar dissolves, reduce the heat to low and cook until caramel becomes amber or dark brown in color, about 5 minutes.
To Serve
- Spoon warm caramel over the sticky pudding and place a scoop of vanilla ice-cream on the side.
Notes
- Use large, moist dates such as Medjool for best texture and flavor; finely chop and remove pits before soaking.
- Sticky toffee pudding can be stored at room temperature up to 2 days or refrigerated up to a week; warm before serving to restore softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9puddings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 67.5g | 23% |
| Protein | 6.3g | 13% |
| Fat | 10.9g | 17% |
| Saturated Fat | 5.7g | 29% |
| Cholesterol | 44mg | 15% |
| Sodium | 208mg | 9% |
| Potassium | 250mg | 5% |
| Fiber | 2.1g | 8% |
| Sugar | 27g | 54% |
| Calcium | 60mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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