Sticky Toffee Pudding
User Reviews
5
44 reviews
Excellent
Sticky Toffee Pudding
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Sticky Toffee Pudding is a rich dessert featuring soft, moist pudding made from dates, topped with a warm amber toffee sauce. The combination of buttery, sugary sauce and tender, sweet pudding creates a satisfying texture contrast. This pudding is ideal when you want a comforting dessert to serve with lightly sweetened whipped cream.
Description
Sticky Toffee Pudding blends a date-based moist cake with a creamy toffee sauce made from heavy cream, butter, sugar, and syrup slowly cooked until amber and velvety. The pudding’s batter includes pitted Medjool dates pureed with water and vanilla, combined with flour, baking powder, and brown sugar. Baking the pudding with the rich toffee sauce poured over yields a tender, luscious dessert with a balanced sweetness and buttery notes.
The sauce is gently heated and whisked to the right consistency, complementing the pudding’s deep caramelized flavor and soft texture. Serving it with light or unsweetened whipped cream helps balance the richness.
Prepare the toffee sauce ahead to save time, reheating it gently before serving. The puddings can be refrigerated in their containers and reheated in a microwave for convenience. You may make a larger pudding in a greased casserole if ramekins are unavailable. Extra sauce can be offered alongside, allowing diners to add more to taste.
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Ingredients
For the Toffee
- 2 cups heavy cream (480ml)
- ½ cup butter 113g, unsalted
- 1/3 cup light corn syrup 80ml, or golden syrup
- 1 cup granulated sugar (200g)
- 2 tsp vanilla extract (10ml)
- ¼ tsp salt
For the Puddings
- 6 ounces dates 8-9 dates preferably Medjool, pitted
- ¾ cup water (160ml)
- 1 ¼ cup all-purpose flour (150g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/4 tsp salt
- 5 tablespoons butter room temperature (70g, unsalted
- ¾ cup light brown sugar 150g, packed
- 1 egg large
- 2 teaspoon vanilla extract (10ml)
- Whipped Cream lightly sweetened or unsweetened, for serving
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 toffee sauce can be prepared in advance and gently reheated prior to serving for easier timing.
- Puddings can be refrigerated in their dishes after sauce application and microwaved for about a minute to rewarm before serving.
- In absence of ramekins, use a greased casserole dish to bake one large pudding.
- Serve extra toffee sauce separately for guests to add more if desired.
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
(8%)
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
44 reviews
Excellent
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