Hello everyone! Today I am making one of my favorite dessert of all time; sticky toffee pudding.
For those who don’t know, sticky toffee pudding consists of a cake (usually baked in ramekins, sometimes in one large pan) made with blended dates and a toffee sauce topping.
The toffee sauce is only added when it is going to be eaten, and stored on the side until then. The cake itself can be covered and stored in the fridge for days, then reheated once ready to consume.
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Sticky Toffee Pudding
Difficulty: Easy12
servingsSweet, rich and moist cake topped with an easy toffee sauce!
Ingredients
1 1/2 cups (227g) dates, pitted
1 cup (227g) water, boiling
1/3 cup (75g) salted butter, softened
3/4 cup (150g) brown sugar
2 eggs
1/8 cup (42g) molasses
1/2 tbsp vanilla extract
1 2/3 cup (200g) all-purpose flour
1/2 tbsp baking powder
1 tsp baking soda
1/8 tsp salt
Toffee Sauce:
1/2 cup (113g/1 stick) salted butter
3/4 cup (160g) brown sugar, packed
1/2 cup (113g) heavy cream
1 pinch salt
1/2 tbsp vanilla extract
Directions
- Preheat oven to 350F and lightly grease either 12 small ramekins or 1 9×9″ pan. In the bowl of a food processor add the dates and boiling water, cover with the lid and let sit for 5 minutes before blending until smooth. While they sit, whisk together the butter and brown sugar in a medium bowl until light.
- Mix in the eggs, molasses and vanilla until smooth. It is ok if it looks a bit separated at this stage. Gently stir in the flour, baking powder, baking soda and salt. Fold in the blended date mixture, being careful not to overmix.
- Transfer to your baking dish(s) and bake for 16-21 minutes if using ramekins, or 18-23 minutes if using a square pan. The outer edge should be set and the center almost liquid but mostly set when a toothpick is inserted. Remove and let cool.
- In a medium saucepot combine everything but the vanilla for the toffee sauce. Place over medium-low heat and whisk frequently until the mixture is smooth and begins to form lighter colored bubbles around the edges. Remove from the heat and add the vanilla. Set aside to cool for at least 5 minutes before drizzling generously over each portion and enjoying!
Recipe Video
Notes
- Store the cake and sauce separately if you aren’t going to consume it immediately. The cake will last 3-4 days covered in the fridge, and 2 months in the freezer. The sauce will last around 2x as long if properly stored.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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