Sticky Toffee Pudding
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5.0
1,122 reviews
Excellent
Sticky Toffee Pudding
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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.
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Ingredients
- 8 ounces medjool dates* , pitted
- 1 cup boiling water
- 1/3 cup butter , room temperature
- 2/3 cup light brown sugar , firmly packed
- 2 teaspoons vanilla extract
- 2 large eggs , room temperature
- 2 Tablespoons molasses
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Toffee Sauce*:
- 1/2 cup heavy whipping cream
- ½ cup butter
- 3/4 cup light brown sugar , packed
- 1 Pinch salt
- 2 tsp vanilla extract
- chopped walnuts , optional
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Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
- Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
- 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.
- Sift together the flour, baking powder and salt, and then stir into the batter.
- 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).
- 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).
- Serve muffin cakes flat-side up, with warm toffee sauce on top.
Toffee Sauce:
- 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.
- Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
- Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.
Equipments used:
Notes
- Dates: If you don't like dates or don't have any on-hand, prunes make a good substitute.
- Caramel Sauce: If toffee isn't your taste, try a warm caramel sauce or butterscotch sauce.
- Make Ahead Instructions: The cake and sauce can be made up to five days in advance. Warm the cake in the microwave or oven and reheat the sauce on the stove or microwave until warm and pourable.
- Freezing Instructions: Wrap the cakes in plastic wrap and freeze in a freezer safe container for up to 3 months.
- Gluten Free: Use 1 cup of gluten-free flour plus 1 1/4 tsp xanthan gum to help thicken the batter.
- Vegan: Replace butter with vegan butter. I recommend using vegan butter from a block and not a spread as it is thicker and results in a better texture. In place of the two eggs, use two tablespoons of flax seeds (ground into a fine powder) and six tablespoons of water. For a dairy-free alternative to the heavy whipping cream, mix together 3/4 cup soy, almond, or coconut milk with 1/4 cup olive oil or canola oil.
Nutrition Information
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Calories
386kcal
(19%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
75mg
(25%)
Sodium
277mg
(12%)
Potassium
302mg
(9%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
607IU
(12%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 75mg | 25% |
| Sodium | 277mg | 12% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 607IU | 12% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,122 reviews
Excellent
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