Sticky Toffee Pudding
User Reviews
5
Sticky Toffee Pudding
Description
Sticky Toffee Pudding consists of a cake made primarily from pureed Medjool dates, which soften the texture and provide a natural sweetness. The batter is leavened with baking powder and baking soda, combining to create a tender rise. Brown sugar and butter are creamed together to add richness and moisture. After mixing in eggs and vanilla, the batter is portioned into a prepared muffin tin to bake individual puddings.
The pudding’s texture is moist and dense, a result of the date puree integrating into the batter. The toffee sauce accompanying it combines butter, heavy cream, light brown sugar, vanilla, and salt to create a sweet, creamy, and slightly salty sauce that complements the deep sweetness of the cake. The method includes boiling the dates with baking soda, which helps soften them and contributes to the pudding’s moist crumb.
Serving the Sticky Toffee Pudding warm with the toffee sauce poured over enhances the contrast between the cake’s tender crumb and the sauce’s glossy sweetness. This dessert works well at the end of a meal and can be served in individual portions for convenience.
Ingredients
Cake
- 6 oz dried , pitted Medjool dates (about 12)
- 1 cup water hot
- 1/2 tsp baking soda
- 1 1/4 cups (5.8 oz) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp butter softened, unsalted
- 3/4 cup (5.7 oz) packed dark brown sugar
- 1 egg large
- 1 egg large, yolk
- 1 1/2 tsp vanilla extract
Toffee Sauce
- 1/3 cup butter unsalted
- 2/3 cup heavy cream
- 2/3 cup (5.2 oz) packed light brown sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat oven to 350 degrees. Butter 10 wells of a muffin tin well and dust with flour, shaking out excess, set aside.
- Add dates and water to a medium saucepan. Bring to a boil over medium-high heat then add baking soda and boil, stirring occasionally, 1 minute longer. Remove from heat, cover saucepan with lid and rest 10 minutes, then puree (the water and dates) in a food processor or blender. Set aside to cool.
- In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and brown sugar until mixture become lighter in shade.
- Mix in egg then mix in egg yolk and vanilla extract. With mixer set on low speed, add in half of the flour mixture and mix until combined, then mix in pureed date mixture and finish by mixing in remaining half of the flour mixture.
- Divide mixture among prepared cupcake pan, filling each about 2/3 full (about 1/3 cup at a time). Bake in preheated oven 17 - 19 minutes. Meanwhile prepare toffee sauce (about halfway through so it's still warm for serving).
- Cool cakes in cupcake pan 5 minutes then run a butter knife around edges to loosen. Plate cakes (you can either serve the upright or rotate, if rotating to bottom side you may likely want to cut off about 1/2-inch just to level so they lay flat). Poke tops about 10 times with a toothpick then drizzle toffee sauce over tops. Serve warm.
- For the toffee sauce:
- In a small saucepan combined butter, cream, brown sugar and salt. Heat mixture over medium-high heat stirring constantly until mixture reaches a boil, then allow to boil 3 minutes, stirring occasionally. Remove from heat and stir in vanilla.
- Serve warm over cakes. Store in refrigerator in an airtight container and reheat before serving.
User Reviews
Overall Rating
5
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