Go Back
–+ servings
Print Recipe Add to Collection
5 from 5 votes

Sticky Toffee Pudding

Delightful and incredibly delicious with a beautiful sauce, this moist and tasty Sticky Toffee Pudding is a "must" try!
Prep Time15 minutes
Cook Time25 minutes
Passive Time0 minutes
Total Time40 minutes
Servings: 12
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: United Kingdom
Keyword Baking, Dinner Party, Easy Recipe, Kids Recipes, Low Sodium/No Sodium

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 pink salt
  • 1/2 cup unsalted butter, melted
  • 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.