Sticky Toffee Pudding
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Sticky Toffee Pudding
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A soft and moist date sponge cake is topped with an irresistible toffee sauce in this Sticky Toffee Pudding Recipe. Baked in ramekins for beautiful individual desserts!
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Ingredients
Ingredients for the cakes:
- 8 ounces Medjool dates pitted
- 1 cup water
- 1/3 cup unsalted butter softened to room temperature. Plus, 1 Tablespoon of extra butter for greasing the ramekins
- 2/3 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 eggs room temperature
- 2 Tablespoons molasses
- 1 2/3 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- Pinch salt
Ingredients for the Toffee Sauce:
- ½ cup heavy whipping cream
- ½ cup unsalted butter
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 350 degrees and grease 6 ramekins with butter.
- Pitt and chop the dates and add them to a small saucepan with the water. Sprinkle the baking soda over the dates and give it a quick stir to mix.
- Bring the dates to a boil then turn off the heat and allow the dates to sit until soft.
- Use a stick immersion blender directly in the pan to puree the dates. Be careful as the dates are hot and them mixture will be shallow, but you can get the job done. (You can also add them to a food processor, but I didn’t want to have to wash all those parts.) Set aside.
- Using a stand mixer or hand mixer, add the butter and brown sugar to a mixing bowl and cream together on medium speed, until light and fluffy (not grainy).
- Add the eggs, one at a time, mixing well after each addition.
- Add the molasses and the vanilla, mix.
- In a separate medium-size bowl, add the flour, baking powder and salt. Whisk to combine.
- Slowly add the flour mixture to the wet mixture and mix on medium-low just until the flour is combined with no more flour streaks.
- Add the date mixture directly to the batter and gently fold in with a wood spoon or rubber spatula. Again, do not overmix.
- Place the greased ramekins on a baking sheet and divide the batter evenly between them.
- Bake for 18-25 minutes or until a toothpick inserted into a cake comes out clean.
- Once finished baking, remove to cool. Take a knife and run it around the edges of the ramekin and flip it over to all it to come out.
- Serve it flat side up warmed and with toffee sauce.
Directions for Toffee Sauce:
- Add everything, EXCEPT the vanilla to a medium saucepan.
- Cook over medium-low heat, whisking constantly until the sugar completely dissolves and the sauce is smooth, approximately 8-10 minutes.
- Remove the pan from the heat and add the vanilla and stir to combine.
- Allow the sauce to cool and it will thicken up a bit. Serve it warm spooned over the cakes.
Nutrition Information
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Calories
771kcal
(39%)
Carbohydrates
112g
(37%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
233mg
(10%)
Potassium
618mg
(18%)
Fiber
3g
(12%)
Sugar
82g
(164%)
Vitamin A
1215IU
(24%)
Vitamin C
0.1mg
(0%)
Calcium
160mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 112g | 37% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 233mg | 10% |
| Potassium | 618mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 82g | 164% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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