Sticky Toffee Pudding
When we start a relationship, we create new habits, find favorite spots, share our mutual likings, form a circle of trust with new friends, and so on. These are normal things we all do to slowly build a foundation with a new partner.
When I moved to Vancouver, we discovered a quaint little restaurant by the ocean and it became our go-to dining destination. The food was amazing, the prices were quite reasonable and the ambiance was perfect. There was a dessert that David and I loved so much that every time, we just had to order it even when we were full to the gills… it was that good!
Unfortunately, the owner sold the place and the next best thing was for me to duplicate this incredible dessert. Here’s my Sticky Toffee Pudding! This is definitely an “OMG”! The cake by itself has so many flavors due to a lovely combination of spices. Now top it off with a rich toffee sauce… This is heaven in your mouth!
At first, I used to pour the batter into a baking dish but David suggested making it in individual servings by portioning the batter into a muffin pan. That was a great idea! When I serve this Sticky Toffee Pudding to my guests, it makes serving a lot easier.
There’s two ways I like to serve it. After the pudding is baked and I poke some holes in each “muffin”, I pour about 1 tablespoon of the toffee sauce on top. After it’s absorbed, I like to bring it up a notch higher by spreading on some cream cheese icing. The other way is if I don’t feel like making the icing, I serve it with a scoop of Vanilla Ice Cream. Either way is equally delicious!
This cake is the perfect way to end a meal. Rich, moist and decadent, this is a great recipe to enjoy anytime. Next time you’re craving a delightful dessert, indulge yourself with this Sticky Toffee Pudding…
Bon Appétit!
Check out these other scrumptious cake recipes…
– Cranberry Orange Bundt Cake
– Chocolate Raspberry Cake with a Mirror Glaze
– Holiday Fruitcake
– Chocolate Lava Cake with Caramel
– Cream Cheese Carrot Cake
– Black Forest Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert
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Sticky Toffee Pudding
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Ingredients
PUDDING
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 1 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1 1/4 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. ground Himalayan sea salt
- 1/2 cup unsalted butter, melted tips & tricks
- 1 cup brown sugar
- 2 large free-run eggs, room temperature
TOFFEE SAUCE
- 1/4 cup unsalted butter
- 2 cups brown sugar
- 3/4 cup 35% heavy cream
Directions
PUDDING
- In a medium saucepan, add dates, boiling water and baking soda which helps to soften the fruit. Bring the mixture to a boil then cover, reduce the heat to medium-low and simmer for 5 minutes. Halfway through cooking, stir and clean up the sides of the saucepan; cover and cook for the remaining time. Remove from the heat, add vanilla extract, cover and let it sit.
- In a large mixing bowl, combine flour, baking powder, ginger, cloves and salt; whisk well.
- Preheat oven to 350ºF.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together. Add eggs and process until blended. Add half the flour mixture and mix until combined. Add the remaining half flour mixture and process until just blended. Add the date mixture and process until well mixed, cleaning the sides of the bowl.
- Pour the batter in a buttered and floured muffin pan to ¾’s full. Gently tap the pan on the counter to remove any trapped air bubbles.
- Transfer to the preheated oven and bake for 20 minutes. Meanwhile, make the toffee sauce.
- When the pudding is done, place the muffin pan on a wire rack and using a toothpick, poke holes in each muffin. Pour about 1 tablespoon of toffee sauce on top of each. If desired, when the sauce is absorbed, glaze with cream cheese icing.
TOFFEE SAUCE
- In a small saucepan over medium heat, add all the toffee sauce ingredients. Combine well and cook for 15 minutes, stirring often.
- When it's time to serve, pour a generous amount of warm toffee sauce over each pudding. If not using cream cheese icing, add a scoop of vanilla ice cream.
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