Sticky Toffee Pudding
User Reviews
5
Sticky Toffee Pudding
Description
Sticky Toffee Pudding is crafted from a batter enriched with butter, finely pureed dates, and warm spices such as cinnamon, cloves, and nutmeg. The dates provide moisture and natural sweetness while the spice blend adds aromatic complexity. Baking this at 350°F yields a tender, moist cake texture.
The toffee sauce, simmered from butter, brown sugar, heavy cream, and vanilla, thickens into a luscious syrup that's poured over the pudding, soaking into the cake and amplifying the deep caramel notes. Sweet cream, whipped cream lightly sweetened and flavored with vanilla, is served alongside, adding softness and cool contrast to the warm dessert.
This pudding can be made ahead, with instructions for freezing and reheating both pudding and sauce. The toffee sauce can also be prepared in advance and reheated gently when needed. These storage techniques help retain the pudding's moisture and flavor for later enjoyment.
Ingredients
- 1/2 cup butter unsalted, softened, 1 stick
- 24 dates 5 ounces, pitted and chopped
- 1 1/2 cups water
- 1 1/2 cups dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 egg
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon salt
toffee sauce
- 3/4 cup butter unsalted, softened
- 1 1/2 cups dark brown sugar
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
sweet cream
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
toffee sauce
- Place all toffee sauce ingredients into a saucepan and gently stir together. Simmer over medium heat until an amber sauce has formed and is thick enough to coat the back of a wooden spoon, about 10 minutes. Stir and remove from heat.
pudding
- Preheat oven to 350°F.
- Place dates and water in a small pot and bring to a boil. Remove from heat and set aside. Cool for 15 minutes.
- Pour mixture into a blender and blend until smooth. Set aside.
- In a mixing bowl combine flour, baking powder, baking soda, cinnamon, clove, nutmeg, and salt and whisk together. Set aside.
- In bowl of a stand mixer with a paddle attachment (or using a hand mixer), cream together the butter and sugar.
- Scrape down sides of the bowl and add egg, one at a time, continue to beat together.
- Add date puree and vanilla into butter mixture and beat together until just incorporated.
- Add dry ingredients into wet ingredients and mix until fully combined.
- Pour mixture into a lightly greased (2 quart) baking dish and bake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the pudding.
- Remove pudding from oven and carefully prick the entire surface with a fork.
- Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in.
- Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble. Remove from oven and slightly cool.
whipped cream
- Place all the ingredients into a small bowl and whisk together until a soft peaks form.
assemble
- Scoop some pudding into a shallow bowl and top with a dollop of whipped cream. Finish with a drizzle of toffee sauce and serve.
Notes
- Toffee sauce can be made up to two weeks ahead and stored refrigerated; reheat gently before serving.
- Pudding can be prepared three days in advance and refrigerated tightly wrapped; reheat in the oven until warmed.
- Frozen storage for pudding and toffee sauce is possible up to three months; thaw overnight in the refrigerator and reheat before serving.
- Whipped cream is best prepared fresh on the day it is served for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 84g | 28% |
| Protein | 5g | 10% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 149mg | 50% |
| Sodium | 264mg | 11% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 66g | 132% |
| Vitamin A | 1387IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
