Sticky Toffee Pudding
User Reviews
5.0
27 reviews
Excellent
Sticky Toffee Pudding
Report
Sticky Toffee Pudding. A famous English dessert with a moist sponge cake covered in a homemade caramel toffee sauce and vanilla ice cream. The perfect Christmas dessert or holiday dessert recipe.
Share:
Ingredients
Homemade Caramel:
- 1 1 /2 cups heavy cream
- 1/2 cup salted butter
- 1/2 cup light karo syrup
- 1 cup sugar
Pudding Cake:
- 6 ounces pitted dates (about 1 cup)
- 3/4 cup water
- 3/4 cup + 2 Tablespoons flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 4 Tablespoons unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- Vanilla Ice Cream or Homemade Whipped cream
Add to Shopping List
Instructions
- In a medium saucepan, combine 1 cup of the heavy cream with the butter, corn syrup and sugar. Bring to a boil over medium heat. Reduce heat and cook over low heat, stirring often, until it begins to turn a golden color. Carefully whisk in the remaining 1/2 cup of heavy cream.
- In a small saucepan, simmer the dates in the water over medium-low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor or high powered blender and puree until very smooth.
- Preheat the oven to 350°. Lightly butter or spray with non-sticking cooking spray four to six 1/2-cup ramekins.
- In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and then add the date puree. Mix until combined.
- Add the flour, baking powder, baking soda and salt. Spoon the batter into the ramekins and smooth the tops with a spoon. Bake for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. If you are using only four ramekins, the cakes will be thicker, which means a longer baking time. I suggest adding 6-7 minutes to the baking time. Let cool slightly.
- Using a toothpick or fork, poke holes into the sticky pudding and drizzle some sauce all over the tops so the caramel soaks into the warm cake. Reserve half of the caramel for drizzling on the top.
- Run a knife along the sides of the ramekins. Invert the sticky toffee pudding onto a plate. Top with a generous amount of caramel sauce and vanilla ice cream.
Equipments used:
Notes
- Recipe adapted from Food & Wine recipe (changed heavy cream amount, vanilla extract amount, salted vs unsalted butter in caramel)
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
