Sticky Toffee Pudding
User Reviews
5.0
66 reviews
Excellent
Sticky Toffee Pudding
Report
How to make a sweet, fudgy and delicious sticky toffee pudding from scratch. Don't forget to check out my step by step photos and tips above!
Share:
Ingredients
For the Toffee
- 2 cups heavy cream (480ml)
- ½ cup unsalted butter (113g)
- 1/3 cup light corn syrup or golden syrup (80ml)
- 1 cup granulated sugar (200g)
- 2 tsp vanilla extract (10ml)
- ¼ tsp salt
For the Puddings
- 6 ounces pitted dates 8-9 dates preferably Medjool
- ¾ cup water (160ml)
- 1 ¼ cup all-purpose flour (150g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/4 tsp of salt
- 5 tablespoons unsalted butter room temperature (70g)
- ¾ cup packed light brown sugar (150g)
- 1 large egg
- 2 teaspoon vanilla extract (10ml)
- Serve with lightly sweetened or unsweetened whipped cream
Instructions
For the sauce:
- Add half the cream and everything else to a medium-sized heavy pot. Place over medium-low heat and stir occasionally.
- Once the mixture starts bubbling stir more frequently. Cook for 35-40 minutes or until it’s an amber color. Decrease heat to low and whisk in the remaining cream. If it clumps just keep whisking over low heat until it comes together. Set aside.
For the pudding:
- Add the pitted dates and water to a small pot and bring to a boil over high heat then reduce to a simmer and cook for about 10 minutes or until most of the water has been absorbed. Transfer to a food processor or blender, add the vanilla and process into a smooth puree then set aside.
- In a medium bowl whisk the flour, salt, baking soda and baking powder together.
- Add the butter and brown sugar to the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Beat until light and fluffy then scrape the bowl down, add the egg and beat until combined and then add the pureed dates.
- Mix to combine then add the flour mixture and beat on low until just combined. Finish the batter off with a spatula then divide the batter evenly into six half cup ramekins that have been buttered. Place on a baking tray and bake at 350f for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove and increase temp to 400F.
- Allow to cool for a few minutes then invert onto a wire rack and wipe the ramekins down to remove crumbs. You can cut the cakes down the middle to create two layers if you really want to soak them with the toffee but this is optional.
- Add about two tablespoons of sauce to the bottom of each ramekin then place the pudding in. If you cut in half spoon another tablespoon on top of the first layer and place the second layer in. Top with more toffee then place back on a baking sheet and bake for about 5 minutes at 400F or until they start to bubble.
- Invert onto dessert plates and pour more sauce over then serve with unsweetened or lightly sweetened whipped cream.
- Notes: The sauce takes some time but you can work on the batter while it’s bubbling away, it doesn’t require that much attention thanks to the corn syrup.
- Sauce can be made in advance and heated before using.
- You can refrigerate the puddings in the ramekins after the toffee has been poured on then microwave for about 1minute, invert and serve.
- Warming the sauce on low heat just before serving will thin it out and allow you to pour it easily.
Notes
- The sauce takes some time but you can work on the batter while it’s bubbling away, it doesn’t require that much attention thanks to the corn syrup.
- Sauce can be made in advance and heated before using.
- You can refrigerate the puddings in the ramekins after the toffee has been poured on then microwave for about 1minute, invert and serve.
- Warming the sauce on low heat just before serving will thin it out and allow you to pour it easily.
- No ramekins? You can make one big sticky toffee pudding in a casserole dish (make sure to grease it with butter first)
- If serving this to guests you can add any extra sauce to a small jug so people can help themselves!
Nutrition Information
Show Details
Calories
972kcal
(49%)
Carbohydrates
119g
(40%)
Protein
6g
(12%)
Fat
55g
(85%)
Saturated Fat
34g
(170%)
Cholesterol
202mg
(67%)
Sodium
306mg
(13%)
Potassium
399mg
(11%)
Fiber
3g
(12%)
Sugar
94g
(188%)
Vitamin A
2012IU
(40%)
Vitamin C
1mg
(1%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 972 kcal
% Daily Value*
| Calories | 972kcal | 49% |
| Carbohydrates | 119g | 40% |
| Protein | 6g | 12% |
| Fat | 55g | 85% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 202mg | 67% |
| Sodium | 306mg | 13% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 94g | 188% |
| Vitamin A | 2012IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
Other Recipes
You'll Also Love
