Sticky Toffee Pudding
Delightful and incredibly delicious with a beautiful sauce, this moist and tasty Sticky Toffee Pudding is a "must" try!
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.