Sticky Toffee Pudding Recipe
User Reviews
5
Sticky Toffee Pudding Recipe
Description
This recipe combines a date puree made by simmering dates with water and pureeing until smooth into a batter with flour, baking powder, baking soda, salt, butter, brown sugar, egg, and vanilla. The batter is divided into buttered ramekins and baked at 350°F until the centers test clean on a toothpick.
The toffee sauce is crafted by heating cream, butter, light corn syrup, and sugar together, cooking until the mixture deepens in color to a deep amber over about 35-40 minutes, then whisking in remaining cream and straining. The sauce has a velvety texture and rich, caramel-like flavor that complements the moist date cake beneath.
Serving the warm pudding with generous toffee sauce creates a dessert that is both sweet and richly textured with fruity undertones from dates. The pudding is best enjoyed shortly after baking while warm and saucy.
Ingredients
Toffee Sauce
- 2½ cups heavy whipping cream
- ½ cup butter salted
- ½ cup light corn syrup
- 1 cup sugar
Cake
- 6 ounces dates pitted (about 7 dates)
- ¾ cup water
- ¾ cup all-purpose flour (plus 3 tbsp)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- pinch salt
- 4 tablespoon butter softened, unsalted
- ¾ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Make toffee sauce by combining 1¼ cups cream, butter, corn syrup, and sugar in a medium saucepan. Bring to a boil. Making sure to stir frequently, cook mixture until it becomes a deep amber color (35-40 minutes).
- Whisk in remaining heavy cream and then strain the sauce through a sieve into a glass bowl.
- In another small saucepan, simmer dates in water on low heat for about 15 minutes (the dates should be soft). Once done, add the dates and excess liquid to a food processor and puree until smooth.
- Preheat oven to 350°F. Butter 6 ramekins and set aside.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- In another bowl beat the butter and brown sugar together until light and fluffy. Add egg and vanilla, followed by the date puree. Add dry ingredients and beat until smooth.
- Spoon batter into ramekins making sure to smooth the tops. Bake for 20 minutes or until centers come out clean when a toothpick is inserted. Let cool for 10 minutes.
- Trim tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally.
- Clean out ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin. Layer bottoms of cakes back in the ramekins, followed by another tablespoon of toffee sauce and then the top piece of cake. Add another tablespoon of toffee sauce and spread evenly.
- Place ramekins on a baking sheet and bake for 10 minutes.
- Let cool slightly, then remove cakes from ramekins making sure to flip the cake onto the dessert plate. Top with warmed toffee sauce and whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1009 kcal
% Daily Value*
| Calories | 1009kcal | 50% |
| Carbohydrates | 119g | 40% |
| Protein | 6g | 12% |
| Fat | 61g | 94% |
| Saturated Fat | 38g | 190% |
| Cholesterol | 224mg | 75% |
| Sodium | 265mg | 11% |
| Potassium | 408mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 100g | 200% |
| Vitamin A | 2207IU | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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