Classic Sticky Toffee Pudding
Classic Sticky Toffee Pudding featuring tender, date-sweetened sponge cakes drenched in a rich, buttery homemade toffee sauce.
Ingredients
- •1 cup Medjool dates, pitted and finely chopped
- •0.75 cup boiling water
- •0.75 teaspoon baking soda
- •4 tablespoon unsalted butter, softened to room temperature
- •0.5 cup dark brown sugar, packed
- •1 large egg, room temperature
- •1 teaspoon vanilla extract
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •0.25 teaspoon fine sea salt
- •0.5 cup unsalted butter (for toffee sauce)
- •0.75 cup dark brown sugar, packed (for toffee sauce)
- •0.75 cup heavy whipping cream (for toffee sauce)
- •0.5 teaspoon vanilla extract (for toffee sauce)
- •0.25 teaspoon flaky sea salt (for garnish)
Instructions
- 1.
Preheat the oven to 350°F (175°C). Grease four 6-ounce ramekins with butter and place them on a rimmed baking sheet.
- 2.
Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates, stir in the baking soda, and let stand for 10 to 15 minutes to soften. Mash lightly with a fork to break down larger pieces.
- 3.
In a medium mixing bowl, beat 4 tablespoons of softened butter and 1/2 cup of dark brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
- 4.
Add the egg and 1 teaspoon of vanilla extract to the butter mixture, beating until completely combined.
- 5.
Whisk together the flour, baking powder, and fine sea salt in a separate small bowl. Gradually fold the dry ingredients into the creamed butter mixture until just combined.
- 6.
Stir the softened date mixture (including any remaining liquid) into the batter until evenly incorporated. Divide the batter evenly among the prepared ramekins.
- 7.
Bake for 20 to 25 minutes, or until a wooden skewer inserted into the center of a pudding comes out clean.
- 8.
While the puddings bake, make the sauce: Combine 1/2 cup butter, 3/4 cup dark brown sugar, and heavy cream in a saucepan over medium heat. Bring to a gentle boil, stirring constantly, then reduce heat to low and simmer for 3 to 4 minutes until thickened and glossy. Remove from heat and stir in 1/2 teaspoon vanilla extract.
- 9.
Poke several holes in the tops of the warm baked puddings using a toothpick. Pour a few tablespoons of warm toffee sauce over each pudding and let soak for 5 minutes.
- 10.
Invert the puddings onto serving plates (or serve directly in the ramekins), drizzle generously with the remaining warm toffee sauce, and sprinkle with a pinch of flaky sea salt before serving.
Tips
- 💡Using dark muscovado sugar instead of regular brown sugar adds a deep, authentic molasses flavor to both the sponge and sauce.
- 💡Do not drain the water from the dates after soaking; the soaking liquid carries essential moisture and rich date flavor into the sponge batter.
- 💡Serve warm with a scoop of high-quality vanilla bean ice cream, clotted cream, or double cream to balance the sweetness.
Recipe from TheCookbook.ai
Created by Basil Roux