Sticky Toffee Pudding
User Reviews
5
Sticky Toffee Pudding
Description
The pudding batter is prepared by simmering dates until soft, then pureeing them with water for a smooth base. Butter and brown sugar are beaten until fluffy before incorporating the egg, vanilla, and date puree. Dry ingredients including flour, baking powder, baking soda, and salt are folded in gently. The batter is spooned into buttered ramekins and baked at 350°F until a toothpick comes out clean.
Meanwhile, the caramel sauce is made by boiling a mixture of heavy cream, salted butter, corn syrup, and sugar until it achieves a golden hue, then whisking in the remaining cream for a silky finish. After baking, the puddings are served warm with the sticky caramel sauce poured over and optionally accompanied by vanilla ice cream or homemade whipped cream for added richness.
This dessert is notable for its moist, tender crumb from dates and the contrast of sweet, creamy sauce. It offers an indulgent texture coupled with a rich but not overly sweet flavor profile.
Ingredients
Homemade Caramel:
- 1 1 /2 cups heavy cream
- 1/2 cup butter salted
- 1/2 cup light corn syrup
- 1 cup sugar
Pudding Cake:
- 6 ounces dates about 1 cup, pitted
- 3/4 cup water
- 3/4 cup + 2 Tablespoons flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 4 Tablespoons butter unsalted
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- vanilla ice cream or homemade whipped cream
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.
Notes
- The recipe is adapted from Food & Wine with modifications to the amount of heavy cream, vanilla extract, and butter type in the caramel.
- Serving the pudding warm enhances its comforting qualities.
- Vanilla ice cream or whipped cream complements the sticky toffee sauce effectively.
User Reviews
Overall Rating
5
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